The LEMON AND POPPY SEED MUFFINS are soft and fragrant treats, perfect for breakfast or a light, fresh snack. The citrus flavor of lemon gives the batter a pleasant bright and fragrant note, while the poppy seeds add a delicate crunch and an elegant touch that makes these muffins even more special.
The texture is tender and moist thanks to the presence of milk or yogurt in the batter, and the intense aroma of freshly grated lemon zest makes every bite irresistibly aromatic. They are easy and quick to prepare — ideal when you want a genuine and light cake to share with family or friends.
Perfect to enjoy just baked or slightly warm, the lemon and poppy seed muffins can be finished with a light lemon glaze or a simple dusting of powdered sugar to further enhance their freshness and delicacy.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 18 Minutes
- Portions: 6 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 178.65 (Kcal)
- Carbohydrates 23.53 (g) of which sugars 11.05 (g)
- Proteins 3.61 (g)
- Fat 8.66 (g) of which saturated 1.54 (g)of which unsaturated 6.73 (g)
- Fibers 1.09 (g)
- Sodium 75.38 (mg)
Indicative values for a portion of 45 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg
- 5 tbsp sugar
- 3 tbsp vegetable oil
- 1/4 cup milk
- 1 tbsp lemon juice
- lemon zest
- 5 tsp poppy seeds
- 3/4 + 1 cup all-purpose flour
- 2 tsp baking powder
- 1 pinch salt
For the lemon and poppy seed muffins you will need
- 1 Bowl
- 1 Hand whisk
- 1 Sieve
- 6 Muffin liners
Preparation of lemon and poppy seed muffins
In a bowl, quickly work the egg with the sugar. Add the oil, milk at room temperature, the lemon juice and the lemon zest. Mix well.
Add the sifted dry ingredients: flour, baking powder and salt.
Fold them in until you obtain a smooth, lump-free mixture. Finally add the poppy seeds and incorporate them.
Pour the batter into the liners filling them about 3/4 full.
Bake the lemon and poppy seed muffins in a preheated static oven at 356°F for 18 minutes, until golden.Check the doneness with the classic toothpick test, then remove them from the oven and let them cool completely. Enjoy them as they are, or enrich them with a dusting of powdered sugar or, to make them even more indulgent, with a glaze made from powdered sugar and lemon juice.
