5 from 20 votes
Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins combine tender muffin crumb with bright lemon zest and juice, dotted with crunchy poppy seeds. The muffins feature a moist texture from butter, eggs, and milk, and a slightly tangy lemon drizzle topping. Their soft crumb and citrus notes suit breakfast or teatime, offering a mildly sweet baked good with fresh flavors.
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 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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 muffins
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.