Description
A recipe for making simple lemon poppy seed muffins.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup powdered sugar for glaze (optional)
- 1 teaspoon lemon juice for glaze (optional)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease it.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
- In a separate medium bowl, mix the milk, oil, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
- Stir in the lemon juice and lemon zest.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
- If using the glaze, whisk the powdered sugar and 1 teaspoon of lemon juice until smooth. Drizzle over cooled muffins.
Notes
- For a stronger lemon flavor, use only 1/4 cup of milk and add 1/4 cup of plain yogurt to the wet ingredients.
- You can store leftover muffins in an airtight container at room temperature for up to three days.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 15
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 3
- Cholesterol: 25
Keywords: lemon poppy seed muffins, breakfast muffins, easy muffins, citrus muffins, baked goods