Lemon Poppy Seed Muffins
Morgan Peaceman
This is the best recipe for lemon poppy seed muffins you have been looking for. Citrusy, moist, with a delicate crumb, I can almost smell them in the oven as I type. Trust me when I say you wont need another recipe, breakfast is served!
Prep Time 10 minutes mins
Cook Time 23 minutes mins
Total Time 33 minutes mins
Course Breakfast, Snack
Cuisine American
- 2 large eggs
- 200 grams cane sugar 1 cup
- 4 fl oz avocado oil ½ cup
- 4 fl oz milk ½ cup
- 1 tablespoon lemon zest
- 1 large lemon squeezed
- 256 grams all purpose flour 2 cups
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ tablespoon poppy seeds
Preheat the oven to 375º and line a muffin tin with muffin cups.
In a large bowl, whisk together the eggs, milk, sugar, lemon juice, lemon zest, and oil.
In a separate bowl, whisk the flour, soda, powder, and salt.
Using a hand whisk, incorporate the dry ingredients with the wet.
Pour in the poppy seeds and fold into the batter to incorporate. Whisk until the flour Is just combined and stop!
Using a cooking scoop, divide the batter evenly across the muffin tin.
Place the muffin tin in the oven and bake for 23 minutes.
Keyword breakfast muffin, breakfast recipes, lemon poppy seed muffin, muffin recipe