Dessertsbiggerbolderbaking4.6
Lemon Poppy Seed Muffins
My Lemon Poppy Seed Muffins are tall, domed, bakery-style muffins bursting with fresh lemon flavor and classic poppy seed crunch.
👥 9 Servings⏱️ Prep & Cook: 1h⏳ Prep: 25 min🔥 Cook: 35 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- mixing bowl
- whisk
📝 Preparation Steps
1
Preheat the oven to 375°F (190°C). Place 9 muffin liners in a muffin tin. Set aside.
2
In a large mixing bowl, add the egg, sugar, yogurt, oil, milk, lemon zest and vanilla extract and whisk until well combined.
large egg (, at room temperature)1lemon zest2 teaspoonsvanilla extract1 teaspoon
3
In a separate bowl, stir together the flour, poppy seeds, baking powder and salt.
poppy seeds1 tablespoonbaking powder1 teaspoon
4
Add the dry ingredients into the wet and mix until just combined. (A few lumps are okay).
5
Divide the batter evenly between the prepared muffin cups, filling them ¾ of the way.
6
Bake for ⏱️ 30-35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7
Allow to cool for ⏱️ 10 minutes before removing muffins from the tin.
8
Enjoy with a cup of tea! These muffins are the most delicious the day they are made, but you can store leftovers in an airtight container at room temperature for up to 2 days.
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