Lemon Poppy Seed Muffins are a delightful treat that combines the zesty brightness of fresh lemons with the unique crunch of poppy seeds. Perfect for breakfast or as a snack, these muffins are light, fluffy, and bursting with flavor. Whether you’re hosting a brunch or simply indulging in a cozy morning at home, this recipe will surely satisfy your cravings. Follow this step-by-step guide to create your own batch of these delicious muffins!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup granulated sugar
- 1 large egg
- ½ cup plain yogurt
- ½ cup vegetable oil
- 2 tablespoons lemon juice
- Zest of 1 lemon
Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
Step 2: Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and poppy seeds until well combined.
Step 3: Combine Wet Ingredients
In another bowl, beat the egg and then add the granulated sugar, yogurt, vegetable oil, lemon juice, and lemon zest. Mix until the ingredients are well blended and smooth.
Step 4: Combine Wet and Dry Mixtures
Pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense muffins.
Step 5: Fill the Muffin Tin
Evenly distribute the batter into the prepared muffin tin, filling each cup about two-thirds full to allow for rising.
Step 6: Bake
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
Step 7: Cool and Serve
Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Lemon Poppy Seed Muffins warm or at room temperature!
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour. However, the texture may be denser, so you might want to use a mix of both for a lighter muffin.
How can I make these muffins gluten-free?
To make gluten-free Lemon Poppy Seed Muffins, use a gluten-free all-purpose flour blend that contains xanthan gum. Check the packaging for specific instructions.
Can I add blueberries to the recipe?
Absolutely! Adding fresh or frozen blueberries can enhance the flavor and add a burst of color. Just fold them into the batter gently before baking.
How do I store leftover muffins?
Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months.