Lemon Poppy Seed Muffins

Garrison Wayne


There is nothing better in the morning than a batch of tender and slightly sweet muffins. These Lemon Poppy Seed Muffins are light in texture and delicate in flavor. They are simply delightful and are sure to be popular around your house too.


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20 Min
20 Min


  • 2 c
    all purpose flour
  • 3/4 c
  • 2 1/4 Tbsp
    baking powder
  • 1/2 tsp
  • 1 Tbsp
    poppy seeds
  • 1 tsp
    lemon zest, grated
  • 1 Tbsp
    lemon juice
  • 1 c
  • 6 Tbsp
    butter, unsalted
  • 2 large
    eggs, beaten
  • 1/2 tsp
    vanilla extract
  • 2 Tbsp
    white rum

How to Make Lemon Poppy Seed Muffins


  1. Measure milk and add lemon juice. Sir to mix. Sit 5 min.
  2. In a medium mixing bowl, measure flour, sugar, baking powder, salt, poppy seeds, and zest. Blend well with a fork.
  3. Add butter to the flour mix by cutting in to pats. Blend into flour mix with a pastry blender until it resembles a coarse meal.
  4. In a small bowl, beat the two eggs.
  5. In a little ramekin, measure the vanilla and rum.
  6. Add milk mix, eggs and flavorings, all at once to the flour mix. Fold just until mixed with a rubber spatula. Do not over mix. Fill a regular sized 12 muffin pan, that is well greased and floured, using about 1/3 cup for each muffin.
  7. Bake in a 375 degree oven for about 18 minutes. Check at 16 minutes as ovens vary. They are done when tops will spring back when touched. They can also be tested with a pick.
  8. Remove muffins from the oven and cool on a rack 5-10 minutes before unmolding and continue to cool on the rack. If the muffins are a little stubborn, use a knife to help pry them out.
  9. Serve warm with extra butter.

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