Lemon adds great dimension to baked goods: acidity, tartness, and aroma. Bake these Lemon Poppy Seed Muffins for breakfast, have with your morning coffee break, or serve with afternoon tea. They freeze well, too!
I frequently substitute white whole wheat flour for all-purpose white flour. Compared to regular whole wheat flour, white whole wheat flour is milder tasting and less dense. To maximize the nutritional value of the flour, King Arthur recommends using 1/3 of the amount called for in the recipe, but I’ve substituted 100% white whole wheat for all-purpose with great success.
Make up an extra batch of muffins and freeze for up to 3 months after cooling thoroughly. I like to have two or three different muffins varieties in the freezer; they thaw quickly on the counter or in the microwave using the defrost setting. These delicious chocolate muffins come in handy for a snack, unexpected company, or packed into a lunch box.Print
Lemon Poppy Seed Muffins
Lemon adds great dimension to baked goods; acidity, tartness, and aroma that appeals to all our senses. Bake these Lemon Poppy Seed Muffins for breakfast, your morning coffee break, or afternoon tea. They freeze well, too!
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 1 dozen regular muffins or 24 mini muffins 1x
- Category: Baked Goods
2 cups all-purppose flour
1 cup granulated sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup milk
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
Preheat oven to 375º F
Lightly grease a 12-cup muffin* pan or line with paper liners.
Combine flour, sugar, poppy seeds, baking powder, and salt in a medium-size mixing bowl.
Beat milk and eggs in a small mixing bowl; stir in melted butter, grated lemon zest, lemon juice, and vanilla.
Stir egg mixture into flour mixture until well combined. Don’t over mix or the batter is a little tough.
Fill each muffin cup by 2/3 with muffin batter.
Bake in preheated oven for 25 minutes or until cake tester comes clean.
Remove to cooling rack. Store in airtight container.
*Makes 24 mini muffins.