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5
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Lemon Poppy Seed Muffins
The lemon poppy seed muffin recipe makes a batch of delightful light and fluffy muffins with fresh bright lemon taste and crunchy nutty poppy seeds.
Course
Breakfast, Brunch, Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
16
minutes
minutes
Servings
20
Calories
172
kcal
Author
Robin Gagnon
Ingredients
1 ¾
cups
all-purpose flour
1
cup
granulated sugar
¾
cup
unsalted butter
softened (1 ½ sticks)
1 ½
teaspoon
baking powder
¼
teaspoon
baking soda
½
teaspoon
salt
2
large eggs
room temperature
1
teaspoon
vanilla extract
1
cup
milk
any type
½
tablespoon
lemon extract
1
tablespoon
lemon zest
2 medium lemons
1 ½
tablespoons
poppy seeds
Glaze
½
cup
powdered sugar
1
tablespoon
heavy whipping cream
or fresh lemon juice
½
teaspoon
vanilla extract
Instructions
Preheat oven to 350 degrees.
Combine dry ingredients in a bowl, whisk and set aside.
In another bowl combine the eggs, sugar, and butter. Mix until light and fluffy and it has doubled in size.
Add vanilla and lemon extract with half of the flour mixture and half the milk, mix on low until just combined,
Then add the lemon zest and mix the batter on medium until creamy, scrapping the sides before completing mixing. Do not overmix.
Fold in poppyseeds until evenly distributed. Scoop a level amount of muffin batter into each paper liner in muffin tin.
Bake at 350 ゚ for 15-18 minutes. Toothpick should come out clean.
Let the muffins cool in the tin for 5 minutes before removing and placing on the wire rack to cool completely.
Whisk together the glaze ingredients. Drizzle or spread the icing on tops of cooled muffins.
Notes
For more lemon flavor, opt for the lemon juice when making the glaze for the muffins.
Nutrition
Calories:
172
kcal
|
Carbohydrates:
22
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.3
g
|
Cholesterol:
37
mg
|
Sodium:
85
mg
|
Potassium:
74
mg
|
Fiber:
0.4
g
|
Sugar:
14
g
|
Vitamin A:
268
IU
|
Vitamin C:
0.4
mg
|
Calcium:
45
mg
|
Iron:
0.3
mg