Lemon Poppy Seed Muffins Recipe
These Lemon Poppy Seed Muffins are a delightful treat with a burst of citrus flavor and a hint of crunch from the poppy seeds.
Equipment
- Muffin tin
- Mixing bowls
- whisk
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 1 cup plain yogurt
- 1 tablespoon poppy seeds
- 1 tablespoon lemon zest Substitute for Lemon Oil
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the oil, eggs, yogurt, and lemon zest.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Gently fold in the poppy seeds.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage. Enjoy them for breakfast or as a snack with a cup of tea or coffee.
Nutrition
Serving: 1muffinCalories: 248kcalCarbohydrates: 34gProtein: 4gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 30mgSodium: 185mgPotassium: 71mgFiber: 1gSugar: 18gVitamin A: 60IUVitamin C: 1mgCalcium: 83mgIron: 1mg
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