Lemon Poppy Seed Muffins
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
12 muffins
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Calories
188 kcal
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Course
Baked Goods
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Cuisine
American
Lemon Poppy Seed Muffins
Description
This recipe mixes all-purpose flour with baking powder, baking soda, and salt, then gently combines wet ingredients including melted butter, sugar, milk, eggs, lemon juice, and zest. Poppy seeds are stirred in last to distribute throughout the batter. The mixture is carefully scooped into muffin tins filled two-thirds full to control rise and shape during baking.
Baked at 375°F (190°C) for 15-20 minutes, muffins develop a golden top and spring back when tested with a toothpick. A simple lemon drizzle made from lemon juice and sugar is applied to warm muffins, imparting extra citrus flavor and a tender top. Cooling on a wire rack ensures a pleasant texture.
The batter should not be overmixed to avoid tough muffins. Room temperature ingredients aid smooth blending. More lemon juice can be added for intensified tartness.
Ingredients
- 1 ½ cups all-purpose flour 250g, plain flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup butter melted and cooled, 100g
- ½ cup white sugar 100g
- ⅓ cup milk 80ml
- 2 egg lightly beaten
- 4 tablespoons lemon juice from approximately 2 lemons
- lemon zest of 1
- 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.
Notes
- Use all ingredients at room temperature for smoother batter and uniform baking.
- Mix batter just until combined to maintain a tender texture; avoid overmixing.
- Fill muffin cups only two-thirds full to prevent overflow during baking.
- For stronger lemon flavor, increase lemon juice by one to two tablespoons.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 188 kcal
% 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.
User Reviews
Overall Rating
5
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