Name: Lemon Poppy Seed Muffins
Prep time: 10 min
Total time: 40 min
Ingredients: 1 ½ cups all-purpose flour; 1 cup granulated sugar; 2 teaspoons baking powder; ¼ teaspoon baking soda; ¼ teaspoon salt; 2 large eggs; ½ cup unsalted butter, melted (or a plant-based alternative for a dairy-free version); ¾ cup milk (dairy or plant-based); 2 tablespoons fresh lemon juice; Zest of 1 large lemon; 2 tablespoons poppy seeds; 1 teaspoon vanilla extract; ½ teaspoon lemon extract (optional, for extra lemon flavor); Lemon: The star of the recipe, lemon provides a bright, tangy flavor. Both the juice and zest are used for a deeper citrus taste.; Poppy Seeds: These tiny seeds provide a slight crunch and a subtle nutty flavor that enhances the overall muffin experience.; Butter: Butter creates a tender, moist crumb, but you can substitute it with vegetable oil or a dairy-free alternative for a lighter version.; Milk: Whole milk adds richness, but any milk (dairy or non-dairy) works well in this recipe.

Ingredients

Scale

1 ½ cups all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

¼ teaspoon baking soda

¼ teaspoon salt

2 large eggs

½ cup unsalted butter, melted (or a plant-based alternative for a dairy-free version)

¾ cup milk (dairy or plant-based)

2 tablespoons fresh lemon juice

Zest of 1 large lemon

2 tablespoons poppy seeds

1 teaspoon vanilla extract

½ teaspoon lemon extract (optional, for extra lemon flavor)

Ingredient Highlights

Lemon: The star of the recipe, lemon provides a bright, tangy flavor. Both the juice and zest are used for a deeper citrus taste.

Poppy Seeds: These tiny seeds provide a slight crunch and a subtle nutty flavor that enhances the overall muffin experience.

Butter: Butter creates a tender, moist crumb, but you can substitute it with vegetable oil or a dairy-free alternative for a lighter version.

Milk: Whole milk adds richness, but any milk (dairy or non-dairy) works well in this recipe.

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Instructions

Prepare the Muffin Batter:

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups with a little butter or oil to prevent sticking.

Mix the Dry Ingredients: In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Set this mixture aside.

Mix the Wet Ingredients: In a separate bowl, whisk the eggs, melted butter, milk, lemon juice, vanilla extract, and lemon zest together until fully combined.

Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can make the muffins dense.

Add the Poppy Seeds: Fold the poppy seeds into the batter until evenly distributed throughout.

Bake the Muffins:

Fill the Muffin Tin: Divide the muffin batter evenly among the 12 muffin cups, filling each cup about ¾ full.

Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops of the muffins are golden and a toothpick inserted into the center comes out clean.

Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Serve:

Enjoy: Once your Lemon Poppy Seed Muffins have cooled, serve them as a quick breakfast, a delightful snack, or alongside your favorite cup of tea or coffee.

Prep Time: 10 minutes

Nutrition

Serving Size: 12
Calories: 180
Fat: 7g
Carbohydrates: 30g
Protein: 3g