Lemon-Poppy Seed Muffins
- Level: Easy
- Yield: 8 muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 254
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 35
- Dietary Fiber
- 1
- Sugar
- 18
- Protein
- 4
- Cholesterol
- 32
- Sodium
- 203
- Total: 30 min
- Active: 10 min
Ingredients
1 cup all-purpose flour
1/2 cup sugar, plus more for sprinkling
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
2 teaspoons poppy seeds
Zest of 1 lemon
1 teaspoon orange zest
1 large egg, beaten
1/4 cup whole milk
1 teaspoon vanilla extract
1/4 cup vegetable oil or canola oil
Juice of 1 lemon
Directions
- 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.