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Lemon Poppy Seed Muffins

Delicious Lemon Poppy Seed Muffins That Brighten Your Day

These Lemon Poppy Seed Muffins are a delightful treat that brightens your day with their soft crumb and citrusy flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with whole wheat flour for a denser muffin.
  • 2 tablespoons Poppy Seeds Can omit or replace with sesame seeds.
  • 2 teaspoons Baking Powder Ensure it's fresh for optimal leavening.
  • 1 teaspoon Baking Soda Make sure it’s not expired.
  • 0.5 teaspoon Salt Omit if reducing sodium intake.
  • 1 cup Granulated Sugar Substitute with honey (reduce buttermilk slightly).
  • 2 teaspoons Lemon Zest Always use fresh zest for best results.
  • 0.5 cup Unsalted Butter Can swap for coconut oil for a dairy-free option.
  • 2 large Large Eggs Can replace with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
  • 1 teaspoon Vanilla Extract Almond extract can be used for a unique twist.
  • 0.75 cup Buttermilk Substitute with Greek yogurt or mix milk with lemon juice (1 tbsp per ¾ cup).
  • 0.25 cup Freshly Squeezed Lemon Juice Avoid bottled juice for optimum taste.
For the Glaze
  • 1 cup Powdered Sugar Adjust with lemon juice for desired consistency.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Lemon Poppy Seed Muffins
  1. Begin by preheating your oven to 375°F (190°C). Line a standard muffin tin with paper liners.
  2. Sift together all-purpose flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
  3. Rub the lemon zest into granulated sugar using your fingers, then add eggs to bind everything.
  4. Add melted unsalted butter, vanilla extract, buttermilk, and freshly squeezed lemon juice to the lemon-sugar mixture and whisk until smooth.
  5. Gently fold the dry ingredient mixture into the wet ingredients until just combined.
  6. Spoon the batter into muffin cups, filling them about ¾ full and optionally sprinkle with streusel topping.
  7. Bake for 18-22 minutes, or until golden and a toothpick comes out clean.
  8. Allow the muffins to cool for 5 minutes in the pan before transferring to a wire rack and prepare the glaze.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 1mg

Notes

Store muffins in an airtight container at room temperature for up to 3 days. They can be refrigerated for up to a week or frozen for 3 months.

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