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Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins with lemon drizzle are simple to make, fluffy, and zesty! The lemon flavor is perfectly balanced with the poppyseed.
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 188 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 ½ cups (250g) all-purpose flour (plain flour)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (100g) butter melted and cooled
- ½ cup (100g) white granulated sugar
- ⅓ cup (80ml) milk
- 2 eggs lightly beaten
- 4 tablespoons lemon juice from approximately 2 lemons
- Zest of 1 lemon
- 2 tablespoons poppy seeds
Lemon drizzle topping
- 2 tablespoons lemon juice
- 2 tablespoons sugar
Instructions
- Preheat the oven to 375°F/190°C. Line a 12-cup muffin pan with paper liners.
- Sift the flour, baking powder, baking soda, and salt into a large mixing bowl.
- In a separate bowl, whisk the melted butter, sugar, milk, eggs, lemon juice and zest together until well blended.
- Pour the wet mixture into the dry and gently stir to combine. Don’t overbeat (or the muffins could be tough), but ensure there are no streaks of flour. Stir in the poppy seeds.
- Spoon the batter into the muffin cups until ⅔ full.
- Bake for 15-20 minutes or until the muffins are risen, golden and a toothpick in the center comes out clean.
- For the drizzle, whisk the lemon juice and sugar together, then while the muffins are still hot from the oven, spoon the drizzle over each one.
- Allow to cool in the muffin pan for a few minutes, then remove from the tray and cool on a wire rack.
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Notes
- Make sure all of your ingredients are at room temperature before mixing the batter. This will help ensure that everything mixes together smoothly and prevents the butter from re-solidifying.
- Be careful not to overmix the batter! Overmixing will result in tough, dry muffins. Mix just until everything is combined and no streaks of flour remain.
- If you want a stronger lemon flavor, add an extra tablespoon or two of lemon juice to the recipe.
- Only fill the muffin tins until they are ⅔ full to avoid them overflowing while baking.
Nutrition Information
Calories
188kcal
(9%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
48mg
(16%)
Sodium
169mg
(7%)
Potassium
126mg
(4%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
289IU
(6%)
Vitamin C
3mg
(3%)
Calcium
68mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 188
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 169mg | 7% |
| Potassium | 126mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 289IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 68mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.