Description
These lemon poppyseed muffins are light, fluffy, and packed with citrus flavor. Perfect for breakfast or a snack.
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp poppy seeds
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, mix flour, sugar, baking powder, salt, and poppy seeds.
- In another bowl, whisk melted butter, milk, eggs, lemon juice, and lemon zest.
- Pour wet ingredients into dry ingredients. Stir until just combined.
- Spoon batter into muffin cups, filling each 2/3 full.
- Bake for 18-20 minutes until golden and a toothpick comes out clean.
- Cool for 5 minutes in the pan before transferring to a wire rack.
Notes
- Do not overmix the batter to keep muffins tender.
- Store in an airtight container for up to 3 days.
- Freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg