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Lemon Poppyseed Muffins

Lemon Poppyseed Muffins That Brighten Your Morning Routine

Delightful Lemon Poppyseed Muffins are perfect for breakfast or an afternoon snack.
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Prep Time 15 minutes
Cook Time 17 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Substitute with a gluten-free flour blend for a gluten-free option.
  • 2 tablespoons poppy seeds Don't swap for other seeds to maintain texture.
  • 2 teaspoons baking powder Ensure it's fresh for best rise.
  • 0.5 teaspoon salt Enhances flavors; essential for balance.
  • 1 cup milk Use non-dairy milk for a vegan alternative.
  • 2 large eggs A flax egg or applesauce works for egg-free options.
  • 0.75 cup granulated sugar Brown sugar can lend a deeper flavor.
  • 0.5 cup unsalted butter Swap with coconut oil or a dairy-free butter for vegan muffins.
  • 1 whole lemon Fresh zest and juice add that bright flavor.
  • 1 teaspoon lemon extract Vanilla extract is a lovely substitute.
For the Glaze
  • 1 cup powdered sugar For smoothness, mix in cornstarch if needed.
  • 2 tablespoons lemon juice Swap for lime or orange juice for a different zing.

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Spatula
  • Wire rack

Method
 

Step-by-Step Instructions for Lemon Poppyseed Muffins
  1. Preheat your oven to 400°F (200°C) and prepare the muffin tin with liners or cooking spray.
  2. In a large bowl, whisk together the flour, poppy seeds, baking powder, and salt.
  3. In a separate bowl, combine milk, eggs, sugar, melted butter, lemon zest, and lemon extract, whisking until smooth.
  4. Pour the wet mixture into the dry ingredients and stir gently until just combined.
  5. Divide the batter evenly into the prepared muffin cups, filling each about two-thirds full.
  6. Bake for approximately 17 minutes, or until golden and a toothpick comes out clean.
  7. Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack.
  8. In a small bowl, whisk together powdered sugar and lemon juice until smooth for the glaze.
  9. Drizzle the glaze over the cooled muffins and serve.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

Customize with fruits or nuts, and store in an airtight container.

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