Ingredients
Scale
- 2 cups (254 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup whole milk, (at room temperature)
- 1 stick (113 grams) unsalted butter, (melted and cooled)
- 1 large egg, (at room temperature)
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons fresh lemon zest
- 1 cup (125 grams) powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat the oven to 400°F and line a muffin tin with paper liners.
- In a large bowl, mix the flour, sugar, poppy seeds, baking powder, baking soda, and salt together.
- In another bowl, combine the milk, melted butter, egg, fresh lemon juice, and lemon zest.
- Add the wet ingredients to the dry ingredients and gently fold until just mixed; it's okay if some flour is still visible.
- Divide the batter evenly among the muffin cups.
- Bake for about 15 minutes, or until golden brown and a toothpick comes out clean.
- Allow muffins to cool slightly before serving.
- Store in an airtight container at room temperature for 3 days or freeze for up to 3 months.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Allow the butter to cool before mixing with wet ingredients to avoid cooking the egg.
Add more lemon zest for a stronger lemon flavor if desired.
Make sure to not overmix the batter for a light and fluffy texture.
- Prep Time: N/A
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 12g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg