Print

Lemon Poppy Seed Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Light, fluffy muffins bursting with citrusy lemon flavor and crunchy poppy seeds, perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 2 tablespoons poppy seeds
  • 1/2 cup milk

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, combine the all-purpose flour, baking soda, baking powder, and salt.
  3. Cream the softened butter and granulated sugar together until light and fluffy.
  4. Add the eggs, one at a time, mixing well after each addition. Then add the vanilla extract, lemon zest, and lemon juice.
  5. Gradually add the dry ingredients to the wet mixture, mixing gently until just combined.
  6. Fold in the milk and the poppy seeds.
  7. Fill each muffin cup about 2/3 full with the batter and bake for 18-20 minutes.
  8. Let the muffins cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store any leftover muffins in an airtight container at room temperature for up to 3 days or freeze for up to a month.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-poppy-seed-muffins-2/

Scroll to Top