Lemon Poppy Seed Muffins
muffins
You are going to love these light & brightly flavored Lemon Poppy Seed Muffins! They’re easy to make and can easily be enjoyed anytime of year.
Ingredients
- 2 cups all-purpose flour
- ¾ cup white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- ½ cup vegetable oil
- 2 tablespoons unsalted butter, melted
- ¾ cup whole milk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
Instructions
- Preheat your oven to 375℉ and line your muffin tin with muffin liners.
- Stir together all of the dry ingredients, the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- Then make a well in the dry ingredients and add all of the wet ingredients: the vegetable oil, melted butter, milk, lemon juice, and vanilla.
- Stir until combined and then fold in the lemon zest.
- Add about ¼ cup of batter to each muffin liner.
- Bake for about 20-25 minutes, or until they start to lightly golden and pass the toothpick test.
- Allow to cool slightly, drizzle on a simple icing if desired, and enjoy!
Notes
Store leftover muffins in an airtight container at room temperature for up to 4-5 days.
Nutrition
Calories: 137kcal | Carbohydrates: 26g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 168mg | Potassium: 109mg | Fiber: 1g | Sugar: 12g | Vitamin A: 72IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg