Quick and Easy Lemon Poppy Seed Muffins
Brighten up your day with these Quick and Easy Lemon Poppy Seed Muffins—an irresistible combination of zesty citrus flavor and delightful nutty crunch! Bursting with freshly zested lemons, hearty poppy seeds, and a hint of vanilla, these muffins are soft, moist, and ready in just 30 minutes. Perfectly sweetened and featuring a tender crumb, they strike the perfect balance between a quick breakfast option, a mid-morning snack, or a light dessert. With simple ingredients and minimal prep time, these muffins are ideal for busy mornings or last-minute gatherings. Best of all, they store wonderfully, so you can enjoy their sunny flavor all week long. This crowd-pleasing recipe is sure to become your go-to for an easy homemade treat!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 2 tablespoons Poppy seeds
- 2 Lemons (zested)
- 2 Large eggs
- 0.75 cups Whole milk
- 0.5 cups Unsalted butter (melted)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the tin lightly.
In a large bowl, whisk together the flour, sugar, baking powder, salt, poppy seeds, and lemon zest until well combined.
In another medium-sized bowl, whisk the eggs, milk, melted butter, lemon juice, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days, or freeze for longer storage.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.9 g | 141% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 280 mg | 93% | |
| Sodium | 2612 mg | 114% | |
| Total Carbohydrate | 183.4 g | 67% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 163.8 g | ||
| Protein | 11.6 g | 23% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 540 mg | 42% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 626 mg | 13% | |
*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.
