Description
Zesty lemon poppy seed muffins bring sunshine to breakfast tables with their tangy charm. Light crumb and sweet-tart flavor invite bakers to savor each delightful bite.
Ingredients
Scale
Main Ingredients:
- 2 cups (480 ml) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 large eggs
Leavening Agents:
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients and Flavor Enhancers:
- 1/2 cup (120 ml) milk
- 1/3 cup (80 ml) vegetable oil
- 2 tablespoons fresh lemon juice
- Zest of 2 lemons
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking environment by heating the oven to 350°F (175°C) and arranging paper liners inside a standard muffin tin.
- Create a dry ingredient foundation by thoroughly whisking flour, granulated sugar, baking powder, baking soda, and salt in a spacious mixing bowl until uniformly blended.
- Craft a liquid mixture in a separate container, vigorously combining eggs, milk, vegetable oil, freshly squeezed lemon juice, fragrant lemon zest, and pure vanilla extract.
- Merge the liquid and dry components, gently folding them together with minimal stirring to maintain a tender muffin texture, avoiding aggressive mixing that could develop tough gluten strands.
- Introduce poppy seeds into the batter, delicately incorporating them to ensure even distribution throughout the mixture.
- Distribute the batter evenly across muffin cups, filling each approximately two-thirds full to allow proper rising during baking.
- Position the muffin tin in the preheated oven and bake for 18-22 minutes, monitoring for a golden-brown exterior and checking doneness by inserting a clean toothpick into the center, which should emerge without raw batter.
- Remove muffins from the oven and allow them to rest in the tin for five minutes, facilitating initial cooling and structural stabilization.
- Transfer the muffins to a wire cooling rack, permitting complete temperature reduction and optimal texture development before serving.
Notes
- Swap milk with plant-based alternatives like almond or oat milk to create a dairy-free version of these delightful muffins.
- Reduce sugar content by using applesauce or mashed banana as a natural sweetener, cutting down on refined sugar without losing moisture.
- Toast poppy seeds briefly before adding to enhance their nutty flavor and release their aromatic oils, creating a more complex taste profile.
- Freeze excess muffins in an airtight container for up to 3 months, ensuring a quick breakfast or snack is always within reach.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 307
- Sugar: 23 g
- Sodium: 139 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg