Easy Lemon Poppyseed Muffins
We're still getting tons of meyer lemons from our tree, so I keep trying to think of creative ways to use them. These lemon poppyseed muffins are really easy to make and so good for breakfast or as a snack. Make up a batch today! Of course you can use regular lemons — they'll be just as delicious.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt
- Zest of 1 meyer lemon
- 1/4 cup meyer lemon juice (about 1 lemon)
- 1/4 cup milk
- 2 eggs
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 3 tablespoons poppy seeds
- 1 tablespoon poppy seeds + 1 tablespoon sugar, for topping
Directions
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper or foil liners.
Whisk flour, baking powder, baking soda, salt, and lemon zest together in a large mixing bowl. In a separate bowl, mix lemon juice, milk, butter, eggs, and sugar.
Stir wet ingredients into dry ingredients, add poppy seeds and mix until combined. Distribute batter evenly in muffin cups; each one will take about 1/4 cup of batter.
Bake for 15–20 minutes or until tops are springy when touched. Cool completely on a wire rack before serving. Makes 12 muffins.
