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Lemon Poppy Seed Muffins

Deliciously fluffy muffins that combine the zesty flavor of lemon with the nuttiness of poppy seeds, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds
Wet Ingredients
  • 1/2 cup milk Can be substituted with almond milk for a non-dairy version.
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, salt, and poppy seeds. Stir until thoroughly mixed.
  3. In another bowl, whisk together the milk, vegetable oil, egg, lemon juice, and lemon zest until smooth.
  4. Gradually pour the wet mixture into the dry ingredients. Gently fold until just combined, being careful not to over-mix.
  5. Scoop the batter evenly into a greased muffin tin, filling each cup about 2/3 full.
Baking
  1. Place the muffin tin in your preheated oven and bake for about 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Cooling
  1. Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack.
  2. Enjoy your freshly baked Lemon Poppy Seed Muffins slightly warm.

Notes

To store muffins, place them in an airtight container at room temperature for up to 3 days or freeze for up to 3 months. Reheat in a microwave or a low-temperature oven.