Description
These Lemon Poppy Seed Muffins are delightful with their zesty flavor and moist crumb. The combination of fresh lemon juice and zest melds beautifully with the crunchy poppy seeds, making them a perfect treat for breakfast or an afternoon snack.
Ingredients
Scale
- 2 cups (254 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup whole milk, (at room temperature)
- 1 stick (113 grams) unsalted butter, (melted and cooled)
- 1 large egg, (at room temperature)
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons fresh lemon zest
- 1 cup (125 grams) powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 400°F and line a standard muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, whisk the milk, melted butter, egg, lemon juice, and lemon zest.
- Combine the wet ingredients with the dry ingredients and gently mix until just combined, leaving a few streaks of flour.
- Divide the batter evenly among the muffin tin cups.
- Bake for approximately 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
- Allow cooling until barely warm before serving, or store in an airtight container for up to three days.
Notes
For best results, let egg and milk sit at room temperature before mixing.
Muffins can be frozen in an airtight container for up to 3 months for later enjoyment.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 13g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg