Irresistibly Moist Lemon Poppyseed Muffins for Bright Mornings
These Lemon Poppyseed Muffins are a delightful start to your day, delivering a burst of vibrant flavor and moist texture.
Equipment
- Oven
- muffin tin
- Mixing bowls
- whisk
- Spatula
Ingredients
For the Muffin Batter
- 2 cups all-purpose flour use gluten-free flour for a gluten-free version
- 1 cup granulated sugar substitute coconut sugar for a less refined option
- 2 teaspoons baking powder acts as a leavening agent
- 1 teaspoon baking soda enhances lift and tenderness
- 1/2 teaspoon salt balances sweetness
- 1 large egg room temperature is best
- 1 cup whole milk substitute with non-dairy milk if needed
- 1/2 cup vegetable oil or melted unsalted butter
- 1/4 cup fresh lemon juice always use fresh juice
- 1 tablespoon lemon zest essential for intense flavor
- 1 tablespoon poppy seeds omit for plain muffins
Optional Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
Preparation
- Preheat oven to 400°F (200°C) and prepare your muffin tin by lining it with muffin liners or lightly greasing it.
- Whisk together dry ingredients in a large bowl: flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk wet ingredients: egg, milk, vegetable oil, lemon juice, and lemon zest.
- Combine wet and dry mixtures gently until just combined, being careful not to overmix.
- Fold in poppy seeds delicately into the batter.
- Divide batter among 12 muffin cups, filling each about two-thirds full.
- Bake initially for 5 minutes at 400°F, then reduce to 375°F (190°C) and continue baking for 12-15 minutes.
- Cool muffins in the tin for about 5 minutes, then transfer to a wire rack.
- For optional glaze, mix powdered sugar and lemon juice until smooth and drizzle over warm muffins.
Notes
These muffins can be adapted to fit gluten-free or dairy-free diets without sacrificing flavor.