Let’s have a moment for muffins, shall we? Lightly lemony, sweet, and with faint bursts of poppyseeds in every bite, these baked little bundles of joy are the perfect fix for a weekend brunch or a grab-and-go breakfast pick-me-up for busy weekdays. Just bake a fresh batch on Sundays, and you have something to kickstart your day all week long. Want to amp up the lemon flavor? Try a bit of lemon extract. Or prefer to sweeten the deal? Glaze these puppies by combining a bit of powdered sugar and lemon juice for a sweet drizzle that will be the envy of every bake sale. Or, if you want to ditch the citrus altogether, omit the zest, juice and poppyseeds, and you’ve got the base to a blank canvas to make all your muffin dreams come true.
Lemon Poppyseed Muffins
Servings 0
Ingredients
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 Tbsp poppyseeds
- 3/4 cup granulated sugar
- 1 tsp vanilla
- 1/2 cup vegetable oil
- 2/3 cup whole milk
- Zest and juice of 1 to 2 lemons
Instructions
- Preheat oven to 400 degrees F.
- In a mixing bowl, whisk together dry ingredients: flour, baking powder, baking soda, salt, and poppyseeds.
- In a separate mixing bowl, whisk together wet ingredients: sugar, vanilla, oil, milk, eggs, lemon zest and juice.
- Gradually fold in the dry ingredients into the wet. Stir until just combined, being careful not to over-mix. The flour should be just combined, but batter should still be slightly lumpy.
- Line 12 wells of a muffin pan with oven-safe liners or lightly coat with a non-stick spray. Evenly distribute batter between the 12 wells, about 2/3 of the way full.
- Bake for 18 to 20 minutes, or until the muffins are lightly golden brown on top and a toothpick inserted into the center of the muffin comes out clean.
- Let cool briefly before serving.
