Description
Delightful muffins combining the bright flavor of lemon with crunchy poppy seeds, perfect for breakfast, brunch, or an afternoon snack.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup poppy seeds
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 cup milk
Instructions
- Preheat your oven to 375°F (190°C) and line your muffin tin with paper liners.
- Whisk together the flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
- Cream the softened butter and sugar in a large bowl until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then stir in the lemon juice and zest.
- Alternate adding the dry ingredients and milk to the butter mixture, mixing gently to combine.
- Scoop the batter into muffin cups, filling them about two-thirds full.
- Bake for 18 to 20 minutes, until a toothpick comes out clean.
- Cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 170
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
