Lemon Poppy Seed Muffins: Freshly Baked Treat for Spring Mornings
Light, citrusy, and sweet just enough, Lemon Poppy Seed Muffins are the kind of breakfast treat that immediately makes your morning better. Moist, fluffy, and with a delicate crunch from the poppy seeds, these muffins are perfect for springtime brunches, on-the-go snacks, or an afternoon coffee break.
Ingredients:
- 2 cups all-purpose flour
- 2 tbsp. poppy seeds
- 1 tbsp. lemon zest
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup plain Greek yogurt or sour cream
- 2 tbsp. fresh lemon juice
- 1 tsp. vanilla extract
- 1½ tsp. baking powder
- ½ tsp. baking soda
- ¼ tsp. salt
Steps to Make Lemon Poppy Seed Muffins:
1. Preheat the oven
Preheat the oven to 375°F (190°C), and line a muffin tray or lightly grease it.
2. Mix the dry ingredients
In a big bowl, whisk together the flour, poppy seeds, lemon zest, baking powder, baking soda, and salt.
3. Mix wet ingredients
In another bowl, whisk eggs, sugar, melted butter, yogurt, lemon juice, and vanilla extract until smooth.
4. Combine the mixtures
Slowly fold the dry ingredients into the wet mixture. Mix them just until combined, and not overmix them, because this will make the muffins pretty tender.
5. Fill and start baking
Distribute the batter evenly into the muffin cups (about three-quarters full). Bake for 16 to 18 minutes or until the center comes out clean with a toothpick.
6. Cool and serve
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack.
Cooking Tips
- To get that perfect muffin top, let the batter rest for 15 minutes before moving it into the oven.
- Zest a fresh lemon to kick that flavor up. Avoid using bottled lemon juice, if possible.
- Store them at room temperature in an airtight container for 2–3 days or up to 1 week in the refrigerator.
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