Lemon Poppy Morning Muffins
Lemon Poppy Morning Muffins are a delightful way to brighten your mornings. Bursting with zesty lemon flavor and crunchy poppy seeds, these light and fluffy muffins are quick to prepare, making them perfect for busy days or leisurely brunches. Enjoy them warm with butter or savor their citrus goodness on their own—either way, they’re guaranteed to bring a smile!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes approximately 12 muffins 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- 2 tbsp poppy seeds
- Zest of 1 lemon
- ¼ cup fresh lemon juice
- 2 large eggs
- ½ cup whole milk (or almond/oat milk)
- ⅓ cup vegetable oil
Instructions
- Preheat your oven to 375°F (190°C) and prepare a muffin tin with liners.
- In a large bowl, whisk together flour, sugar, baking powder, salt, poppy seeds, and lemon zest until combined.
- In another bowl, beat eggs and mix in milk, vegetable oil, and lemon juice.
- Pour the wet mixture into the dry ingredients and fold gently until just combined.
- Spoon the batter into the muffin tin, filling each cup two-thirds full.
- Bake for 18-20 minutes or until golden brown and a toothpick comes out clean. Cool in the pan for five minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 muffin (60g)
- Calories: 184 kcal
- Sugar: 10g
- Sodium: 115mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 32mg
Keywords: For added flavor variations, substitute lemon zest with orange zest or fold in fresh blueberries. Store muffins in an airtight container at room temperature for up to three days or freeze individually for longer storage.