Description
These irresistible lemon poppy seed muffins are bursting with flavor and perfect for breakfast or an afternoon treat.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- ¼ cup fresh lemon juice
- ⅓ cup milk
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla, lemon zest, and lemon juice.
- Combine wet and dry ingredients alternately with milk, mixing just until combined.
- Divide the batter among the muffin cups.
- Bake for 18-22 minutes or until a toothpick comes out clean.
- Let cool before serving.
Notes
- For extra lemon flavor, drizzle a lemon glaze on top after baking.
- These muffins freeze well; store them in an airtight container to enjoy later.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg