Lemon and poppy seed muffins, a delightful variation of classic muffins, adding a touch of freshness and crunch to the traditional breakfast or snack pastry.
These muffins offer a unique balance between the fresh taste of lemon and the slight crunch of poppy seeds, creating a flavor mix that won’t disappoint you.
They also stay soft like they were just made for several days.
These muffins are perfect for a quick breakfast, an afternoon snack, or even as a light dessert after a meal. Their freshness makes them particularly appreciated during the spring and summer seasons.
The recipe is very simple and requires only a few easily available ingredients.
I decided to keep them simple, but you can further flavor them by adding a bit of vanilla or almond extract and enrich them with a lemon icing or add other ingredients such as blueberries or currants.
In summary, lemon and poppy seed muffins are a delicious and refreshing option for anyone who loves citrus flavors and light treats. Easy to prepare and full of flavor, they are a perfect choice for your sweet breaks.
At the end of the recipe, in the FAQ section, I answered some questions about this preparation. If you have more doubts or curiosities, write a comment or use the appropriate contact form.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 191.27 (Kcal)
- Carbohydrates 25.27 (g) of which sugars 9.88 (g)
- Proteins 4.21 (g)
- Fat 8.90 (g) of which saturated 1.49 (g)of which unsaturated 6.93 (g)
- Fibers 0.62 (g)
- Sodium 14.61 (mg)
Indicative values for a portion of 60 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
Lemon and Poppy Seed Muffins Ingredients
- 2 1/8 cups all-purpose flour
- 1/2 cup sugar
- 2 eggs
- 3/4 cup milk
- 3/8 cup sunflower oil
- Half sachet baking powder
- 1 lemon (zest and juice)
- 1 tbsp poppy seeds
Tools
- Kitchen scale
- Bowl
- Whisks
- Sifter
- Muffin pan
- Cupcake liners
Lemon and Poppy Seed Muffins Recipe
Find this and other recipes in the collection Muffins, Cupcakes, and Small Cakes.
Start preparing the lemon and poppy seed muffins by mixing the eggs and sugar with a whisk – manual or electric.
Once you have a homogeneous mixture, add the juice and zest of an untreated lemon, milk, and sunflower oil to the bowl.
Mix again to combine all the ingredients.
Sift the all-purpose flour and baking powder directly into the bowl with the other ingredients.
Mix first with a whisk and then with a spatula: you need to obtain a smooth batter that is not too stiff.
If necessary, add a bit more milk.
Finish preparing the batter by adding the poppy seeds into the bowl.
Mix well to distribute them evenly throughout the muffin batter.
Transfer the batter into the cupcake liners, filling them about two-thirds full.
You can use a spoon or an ice cream scoop.
Bake the lemon and poppy seed muffins in a preheated static oven at 350°F for 20-25 minutes.
Test with a toothpick before taking them out of the oven.
Don’t miss the collection of Lemon Desserts!
Lemon and Poppy Seed Muffins
Check this section to clarify your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
On the blog, you will also find the collection Lemon Recipes from Appetizer to Dessert!
FAQ (Frequently Asked Questions)
How long do they keep?
You can keep these muffins for 4-5 days, better under a glass dome or in an airtight container.
Alternatively, you can freeze them for about 2 monthsI am lactose intolerant, can I replace the milk?
Of course, with a plant-based drink preferably unsweetened, I recommend almond milk.
Can I use whole wheat flour?
Sure, 260g will still be fine.
With lemon and poppy seeds, I also made Oat Bread!
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