Spring Lemon Poppy Seed Muffins
Spring Lemon Poppy Seed Muffins are a delightful treat bursting with zesty citrus flavor, perfect for brightening your breakfast or brunch. Fluffy, crunchy, and utterly irresistible!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
- All-purpose flour
- Granulated sugar
- Poppy seeds
- Baking powder
- Salt
- Large eggs
- Unsalted butter
- Buttermilk
- Lemon zest and juice
- Vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease or line muffin tins with paper liners.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and poppy seeds.
- Melt butter and let cool slightly. Mix in eggs, buttermilk, vanilla, lemon juice, and zest.
- Combine wet ingredients with dry ingredients; fold gently until just mixed.
- Fill muffin tins two-thirds full and bake for 18-20 minutes until golden brown and springy to touch.
- Let cool on a wire rack before serving.
Notes
- For added flavor, consider mixing in blueberries or raspberries.
- To make gluten-free, substitute all-purpose flour with a gluten-free blend.
- Store muffins in an airtight container at room temperature for up to three days or freeze individually.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://svetb.com/zesty-spring-lemon-poppy-seed-muffins-recipe/