Indulge in the bright, zesty flavors of lemon poppyseed muffins that are perfect for breakfast or a delightful snack. These muffins are not only easy to make but also incredibly fluffy and bursting with citrus goodness. The combination of lemon zest and poppy seeds creates a unique texture and taste that will have everyone asking for seconds. Let’s dive into this scrumptious recipe that will brighten your day!
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk
- ⅓ cup vegetable oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
Servings and Cooking Time
This recipe yields 12 muffins. Preparation time is approximately 15 minutes, and cooking time is about 20 minutes.
Nutritional Value
Each muffin (approximately 1 muffin) contains around 180 calories, 6g of fat, 28g of carbohydrates, and 3g of protein. This is based on one serving for one person.
Step-by-Step Cooking Process
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- In another bowl, beat the egg and then add the milk, vegetable oil, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Be careful not to over-mix; a few lumps are okay.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
- Dust with powdered sugar if desired, and serve warm.
- Enjoy your delicious lemon poppyseed muffins!
Alternative Ingredients
If you want to make these muffins healthier, you can substitute whole wheat flour for all-purpose flour or use honey instead of granulated sugar. Greek yogurt can also replace some of the oil for added moisture and protein.
Serving and Pairings
These lemon poppyseed muffins pair wonderfully with a cup of tea or coffee. They also make a great addition to brunch spreads alongside fresh fruit or yogurt.
Storage and Reheating
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply microwave for 10-15 seconds or warm in the oven.
Cooking Mistakes
- Overmixing the batter can lead to dense muffins.
- Not preheating the oven can result in uneven baking.
- Using expired baking powder can prevent muffins from rising.
- Not measuring ingredients accurately can affect texture.
- Skipping the lemon zest diminishes flavor.
Helpful Tips
- Use fresh lemons for the best flavor.
- Let the muffins cool completely before storing.
- Experiment with adding blueberries for a twist.
- Consider adding a lemon glaze for extra sweetness.
FAQs
Can I use almond flour instead of all-purpose flour?
Yes, you can use almond flour, but adjust the liquid as it absorbs less moisture. The muffins may also be denser.
How do I know when the muffins are done?
Muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Can I make these muffins vegan?
Yes, substitute the egg with flaxseed meal mixed with water and use plant-based milk and oil.
What can I do with leftover lemon juice?
Leftover lemon juice can be stored in the refrigerator for a few days or frozen in ice cube trays for later use.
How should I adjust the recipe for high altitude?
At high altitudes, increase the oven temperature by 25°F and reduce the sugar slightly to prevent over-rising.
Conclusion
These lemon poppyseed muffins are a delightful treat that combines tangy lemon and crunchy poppy seeds in a fluffy muffin. Perfect for breakfast or a snack, this easy recipe will quickly become a favorite in your home. Enjoy them fresh or store them for a later treat!
Lemon Poppyseed Muffins
Ingredients
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk
- ⅓ cup vegetable oil
- Zest of 1 lemon
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- In another bowl, beat the egg and then add the milk, vegetable oil, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.
- Dust with powdered sugar if desired, and serve warm.
- Enjoy your delicious lemon poppyseed muffins!
Nutrition
