Lemon Poppy Seed Muffins Recipe
These Lemon Poppy Seed Muffins are light, moist, and bursting with fresh lemon flavor, complemented by the delicate crunch of poppy seeds. They’re perfect for breakfast, brunch, or an afternoon snack, with an optional lemon glaze for extra citrus sweetness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 2 eggs
- 1/2 cup milk
- 1/2 cup sour cream or plain Greek yogurt
- 1/3 cup vegetable oil or melted butter
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
- Optional lemon glaze: 1 cup powdered sugar
- Optional lemon glaze: 2 tablespoons fresh lemon juice
- Optional lemon glaze: 1 teaspoon lemon zest
Instructions
- Preheat the oven to 375°F (190°C) and line or lightly grease a 12-cup muffin pan.
- Whisk together the flour, baking powder, baking soda, salt, and poppy seeds in a large bowl.
- In another bowl, whisk together the sugar, eggs, milk, sour cream, vegetable oil or melted butter, vanilla extract, fresh lemon juice, and lemon zest until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes before transferring them to a wire rack.
- If desired, whisk together the lemon glaze ingredients and drizzle over the cooled muffins before serving.
Notes
- Fresh lemon juice and zest provide the brightest citrus flavor.
- Add fresh blueberries, white chocolate chips, or substitute orange juice and zest for tasty variations.
- Sprinkle coarse sugar on top before baking for a bakery-style finish.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freeze cooled muffins for up to 3 months and thaw at room temperature before serving.
Nutrition
- Serving Size: 1 muffin
- Calories: 285 kcal
- Sugar: 20 g
- Sodium: 215 mg
- Fat: 11 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
Find it online: https://thefamilycooking.com/lemon-poppy-seed-muffins-recipe/
