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Delicious Lemon Poppyseed Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 37 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 35-40 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

These delicious Lemon Poppyseed Muffins are a perfect balance of tangy citrus and nutty poppy seeds, baked to golden perfection. Easy to prepare and perfect for breakfast or a sweet snack, these muffins offer a moist and tender crumb with refreshing lemon flavor.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 2 tablespoons poppy seeds

Wet Ingredients

  • Zest and juice of 1-2 medium lemons
  • 2 large eggs
  • 1/2 cup whole milk (or plant-based alternative)
  • 1/3 cup melted unsalted butter

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with muffin liners or greasing the cups thoroughly to prevent sticking.
  2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and poppy seeds until evenly combined.
  3. Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, eggs, whole milk, lemon zest, and lemon juice until the mixture is smooth and well integrated.
  4. Combine Mixtures: Pour the wet ingredient mixture into the bowl of dry ingredients and gently fold them together using a spatula or spoon, mixing just until all dry parts are moistened. Avoid overmixing to keep the muffins tender.
  5. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full to allow room for rising during baking.
  6. Bake: Place the muffin tin in the preheated oven and bake for 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool slightly in the tin for about 5-10 minutes before transferring to a wire rack to cool completely or serve warm.

Notes

  • Ensure not to overmix the batter to prevent dense muffins; gentle folding is key.
  • You can substitute whole milk with almond, soy, or oat milk for a dairy-free version.
  • For extra zest, sprinkle a few poppy seeds on top of each muffin before baking.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://slsrecipes.com/delicious-lemon-poppyseed-muffins-recipe/