Recipe courtesy of Waylynn Lucas
Recipe courtesy of Waylynn Lucas
Watch how to make this recipe.
Lemon-Poppy Seed Muffins
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- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 8 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 254
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 32 mg
- Sodium
- 203 mg
This is a classic muffin, and one of my favorites. I love the crunchy little poppy seeds with the bright citrus flavor--a perfect wake-you-up breakfast muffin.
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 8 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 254
- Total Fat
- 11 g
- Saturated Fat
- 1 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 1 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 32 mg
- Sodium
- 203 mg
Ingredients
Directions
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18m
Easy
CLASS
- Preheat the oven to 375 degrees F. Grease eight wells of a muffin tin or line them with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds until combined. Add the lemon zest and orange zest and whisk to combine.
- In a small bowl, combine the egg, milk, vanilla, and oil. Stir to combine. Add the lemon juice and stir. Add the egg mixture to the flour mixture, stirring to combine.
- Fill the prepared wells of the muffin tin three-quarters full with the batter. Sprinkle the tops with sugar. Bake for 15 to 20 minutes, rotating the pan after 8 minutes, until the muffins are golden brown on top and spring back when lightly touched in the center.
