Description
Whip up these delightful lemon poppy seed muffins when your morning needs a zesty pick-me-up. Packed with tangy citrus and a delicate crunch, they’ll brighten your breakfast table with minimal effort and maximum flavor.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- ½ cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- ½ cup milk
Supportive Ingredients:
- 1 tablespoon baking powder
- 2 tablespoons poppy seeds
- ½ teaspoon salt
- 1 teaspoon vanilla extract
Flavor Enhancers:
- Zest of 1 lemon
- ¼ cup lemon juice
Instructions
- Warm your oven to 375°F and position a rack in the center. Arrange paper liners inside a standard 12-cup muffin tin.
- Mix 2 cups flour, 1 tablespoon baking powder, ½ teaspoon salt, and 2 tablespoons poppy seeds in a medium bowl. Set this dry mixture aside.
- Beat ½ cup softened butter and 1 cup sugar in another bowl until the mixture becomes pale and airy, about 3 minutes.
- Add 2 eggs one at a time to the butter mixture, blending thoroughly after each addition.
- Incorporate lemon zest from 1 whole lemon, ¼ cup lemon juice, and 1 teaspoon vanilla extract into the wet ingredients.
- Alternate adding the dry flour mixture and ½ cup milk to the wet ingredients, stirring gently until just combined. Do not overmix the batter.
- Portion the batter evenly across the 12 muffin cups, filling each about ¾ full.
- Bake at 375°F for exactly 25 minutes, checking that a toothpick inserted in the center comes out clean.
- Remove the muffin tin from the oven and let the muffins rest for 5 minutes.
- Transfer the muffins to a wire rack and allow them to cool completely before serving.
Notes
- Zest the lemons carefully to avoid the bitter white pith, which can make your muffins taste harsh.
- Room temperature ingredients blend more smoothly, so let butter, eggs, and milk sit out for 30 minutes before mixing.
- For extra lemon punch, brush warm muffins with a simple lemon glaze made from powdered sugar and fresh lemon juice.
- Poppy seeds can be stored in the freezer to maintain freshness and prevent them from turning rancid quickly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 209 kcal
- Sugar: 12 g
- Sodium: 133 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 37 mg