Lemon Poppy Seed Muffins (Easy!)
These lemon poppy seed muffins are moist and tender, with bright lemon flavor from fresh lemon juice and lots of zest. And they’re easy enough to make for weekday breakfast, an afternoon treat or last minute weekend brunch.
Servings: 17 muffins
Equipment
- muffin pan (with paper liners)
Ingredients
- 3 cups all-purpose flour
- 1 ¼ cups granulated sugar
- 1 ¼ cups whole milk
- 1 stick (½ cup) butter melted and cooled slightly
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 ½ tablespoons lemon zest packed
- 1 ½ tablespoons poppy seeds
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- Turbinado sugar or other sanding sugar for garnish (optional)
Instructions
- Preheat oven to 375°F. In a medium bowl, whisk together flour, lemon zest, poppy seeds, baking powder, baking soda, and salt until well combined.
- In a separate large bowl, whisk together sugar, whole milk, eggs, melted and slightly cooled butter, vegetable oil, and vanilla extract until combined. If butter appears to re-harden as you mix, that’s okay.
- Add dry ingredients to wet ingredients and stir together until just combined.
- Add lemon juice. Stir until just combined. Some lumps are okay.
- Place paper liners in muffin pan (this recipe makes about 17 muffins so you may need to bake 2 batches). Fill muffin cups about three-quarters of the way. Sprinkle with turbinado sugar if desired for that bakery-style, crunchy top.
- Let batter rest in muffin cups for 15 minutes if you have time (not mandatory but you’ll get a better rise). Bake for 12-18 minutes until a toothpick inserted in the center of the muffins comes out with loose crumbs (not batter).
- Let muffins cool for 5 minutes before removing from pan and placing on a wire rack (or enjoying!).
Video
Notes
- If you don’t have a muffin pan, you can buy foil baking cups with paper liners and place on a baking sheet.
- You’ll need 3-4 medium lemons for this recipe: about 3-4 lemons zested and then 1-2 of those lemons juiced.
- Lemon zest is just the yellow outside of the lemon (not the white).
- Watch muffins toward the end of baking. If they are getting too brown on the top, loosely tent with foil.
- Cool butter a bit before adding to wet ingredients so eggs don’t scramble.
- No need to grease your muffin pan. That’s what the paper liners are for!
Nutrition
Serving: 1muffin | Calories: 266kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 208mg | Potassium: 71mg | Fiber: 1g | Sugar: 16g | Vitamin A: 224IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 1mg