Brighten your breakfast or snack time with these zesty and fluffy Lemon Poppy Seed Muffins. Infused with fresh lemon zest and dotted with crunchy poppy seeds, these muffins are light, flavorful, and easy to make. Perfect for a quick morning treat, brunch with friends, or as a delightful addition to your dessert table. Drizzle with a lemon glaze for extra tang and sweetness, or enjoy them plain for a simple, classic flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 muffins
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp poppy seeds
- 1 tbsp baking powder
- 1/2 tsp salt
- 3/4 cup milk
- 1/3 cup vegetable oil
- 2 large eggs
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- Optional: powdered sugar for glaze
Instructions
- Preheat oven to 180°C (350°F) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, and salt.
- In another bowl, combine milk, oil, eggs, lemon zest, lemon juice, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
- Divide batter evenly among muffin cups and bake for 18–20 minutes, or until a toothpick comes out clean.
- Cool for 5 minutes in the pan, then transfer to a wire rack. Optionally, drizzle with a simple lemon glaze made of powdered sugar and lemon juice.
Tips, Variations & Storage
- For extra moist muffins, substitute half of the milk with yogurt.
- Add blueberries or raspberries for a fruity twist.
- Store in an airtight container at room temperature for up to 3 days or freeze for up to a month.
More Delicious Recipes You’ll Love
If you enjoyed these Lemon Poppy Seed Muffins, check out:
- Mini Cinnamon Muffins
- Quick Oatmeal Bites
- Madeleines
- For more muffin inspiration, visit BBC Good Food Muffin Recipes.
