Lemon Poppyseed Muffins

Close view of the bakery-style top on a lemon muffin.

Lemon Poppyseed Muffins

These sunny lemon poppyseed muffins are sure to make you smile. Pack them in a lunchbox, have them for breakfast, or serve them as an after-school snack!

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Course: Breakfast

Cuisine: American

Prep Time: 5

Cook Time: 22

Total Time: 27

Servings: muffins

Calories: 279kcal

Author: Cassie Johnston

Ingredients

2 ½ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter melted
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
1 cup whole milk
2 teaspoons vanilla extract
3 tablespoons lemon zest
2 tablespoons poppy seeds

Instructions

Preheat oven to 400°F. In a large bowl, combine 2 ½ cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and s½ teaspoon saltalt, then set aside.
In a separate bowl, whisk together the melted ½ cup unsalted butter, ¾ cup granulated sugar, and ½ cup brown sugar.
Whisk in 2 large eggs, 1 cup whole milk, and 2 teaspoons vanilla extract until well combined.
Fold in the dry ingredients, mixing until just combined.
Fold in 3 tablespoons lemon zest and 2 tablespoons poppy seeds.
Line a 12-count muffin tin with muffin liners or grease heavily. Fill each muffin cup until it is almost full.
Bake in the preheated oven for 5 minutes, then turn the temperature down to 350°F. Bake for 14-17 more minutes until the centers are completely set, verified with a toothpick inserted in the center.
Allow the muffins to cool, then serve!

Nutrition

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