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Starting your day with a bright, flavorful breakfast can set a positive tone for the entire day. Lemon poppy seed muffins are a perfect choice, combining zesty citrus with crunchy poppy seeds. Making them in muffin tins is quick and easy, making these muffins a great morning treat for families or guests.
Ingredients Needed
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 tablespoon poppy seeds
- 1/2 cup unsalted butter, melted
- 2 large eggs
- ½ cup fresh lemon juice
- Zest of 1 lemon
- ½ cup milk
Step-by-Step Instructions
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking. In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds. In another bowl, combine the melted butter, eggs, lemon juice, lemon zest, and milk. Mix well until smooth.
Pour the wet ingredients into the dry ingredients. Gently fold the mixture until just combined. Do not overmix, as this can make the muffins dense. Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, filling each about 2/3 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring to a wire rack to cool completely.
Serving Suggestions
Enjoy these lemon poppy seed muffins warm or at room temperature. They pair beautifully with a cup of tea or coffee. For an extra burst of flavor, sprinkle some powdered sugar on top or add a dollop of whipped cream.
Tips for Perfect Muffins
- Use fresh lemon juice and zest for the best flavor.
- Do not overmix the batter to keep the muffins light and tender.
- Store leftovers in an airtight container at room temperature for up to two days or refrigerate for longer freshness.
- Feel free to add blueberries or other berries for extra fruitiness.