Poppy Seed Muffins
Brighten your mornings with these irresistibly moist and tender Poppy Seed Muffins, infused with the refreshing zest of lemon and a hint of vanilla. Perfectly balanced with just the right amount of sweetness, these golden muffins are speckled with crunchy poppy seeds, adding both texture and flavor. Made with simple pantry staples like all-purpose flour, granulated sugar, and baking powder, this recipe comes together in just 15 minutes of prep time and bakes to perfection in under 20 minutes. Each bite is a symphony of buttery richness, a citrusy tang from fresh lemon juice and zest, and a subtle nuttiness from the poppy seeds. Whether served warm with a dollop of butter or enjoyed as a grab-and-go snack, these muffins are guaranteed to bring a burst of sunshine to your day. Perfect for breakfast, brunch, or as a teatime treat, these Poppy Seed Muffins are a deliciously simple way to elevate any occasion!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons poppy seeds
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup milk
- 2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds. Whisk these dry ingredients together until evenly blended.
In another bowl, whisk together the melted butter, eggs, vanilla extract, lemon zest, milk, and lemon juice until smooth.
Pour the wet ingredients into the dry ingredients, and gently fold together using a spatula or spoon. Mix until just combined, being careful not to overmix to avoid dense muffins.
Divide the batter evenly among the 12 prepared muffin cups, filling each about 2/3 full.
Bake in the preheated oven for about 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few crumbs.
Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or store them in an airtight container for up to 3 days. Enjoy!
Nutrition Facts
Calories |
2741 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.0 g | 160% | |
| Saturated Fat | 68.4 g | 342% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 2820 mg | 123% | |
| Total Carbohydrate | 365.6 g | 133% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 164.8 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 823 mg | 63% | |
| Iron | 15.8 mg | 88% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
