Easy Lemon Poppy Seed Muffins
These Easy Lemon Poppy Seed Muffins are bright, zesty, and the perfect treat for any occasion, offering a delightful combination of lemon flavor and poppy seeds.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour For a healthier option, substitute with whole wheat flour.
- 0.5 cups granulated sugar Feel free to use coconut sugar for a more natural sweetness.
- 2 teaspoons baking powder This ensures they rise beautifully.
- 0.5 teaspoons salt Balances the sweetness.
- 2 tablespoons poppy seeds Adds a delightful crunch and nutty flavor.
Wet Ingredients
- 1 large egg Eggs bind the ingredients together.
- 0.5 cups milk Use almond milk or oat milk for a dairy-free alternative.
- 0.33 cups vegetable oil You can also use melted coconut oil.
- 1 teaspoon vanilla extract Enhances all the flavors.
- 1 zest lemon Brightens the flavor and adds a refreshing scent.
- 1 juice lemon Provides the quintessential lemony zing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners or a light coating of cooking spray.
- In a medium bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
- In another bowl, beat the egg and then add the milk, oil, lemon zest, lemon juice, and vanilla extract. Stir well.
Combining Ingredients
- Pour the wet ingredients into the dry ingredients, and fold gently with a spatula until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Baking
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- Let them cool for a few minutes in the tin before transferring them to a wire rack.
Notes
For extra moisture, try using Greek yogurt. You can also add blueberries or raspberries for a fruity upgrade. Drizzle with a lemon glaze for an indulgent treat. Store in an airtight container for up to 3 days or freeze for up to 3 months.