lemon poppy seed muffins
These Lemon Poppy Seed Muffin recipe is perfect to enjoy either for breakfast, lunch, a mid-afternoon snack or even for dessert!
prep time
10 Min
cook time
18 Min
method
Bake
yield
12 large muffins
Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 1/4 teaspoon ground himalayan sea salt
- 1 cup granulated sugar
- 3/4 cup milk
- 12 tablespoons (1 1/2 sticks) butter, melted and room temperature
- 2 tablespoons poppy seeds
- 3 large free-run eggs
- 1 1/2 tablespoons lemon zest
- 1 tablespoon baking powder
- 2 tablespoons freshly squeezed lemon juice
How To Make lemon poppy seed muffins
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Step 1Preheat oven to 375ºF. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray; set aside. In a large bowl, combine flour and salt; whisk. In a medium bowl, combine sugar, milk, butter, poppy seeds, eggs, and lemon zest; whisk until well blended. Pour the wet ingredients in the dry ingredients.
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Step 2In a small bowl, combine baking powder and lemon juice, stir then pour in the dry ingredients. Stir until batter is just combined. Divide batter evenly among muffin molds.
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Step 3Transfer to the preheat oven and bake for 18 minutes or until a cake tester inserted in the center comes out almost clean. Cool 5 minutes before transferring onto a wire rack.
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Step 4Note: Combine baking powder with lemon juice helps to make muffins fluffier and rise better.
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Step 5To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=Ib7kRGi8OB8
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Tag:
#Quick & Easy
Ingredient:
Fruit
Method:
Bake
Culture:
Canadian
Keyword:
#brunch recipes
Keyword:
#Breakfast recipe
Keyword:
#dessert recipes
Keyword:
#snack recipes
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