Lemon Poppy Seed Muffins
With the bright citrus flavor of lemon and the crunch of poppy seeds these muffins are the perfect breakfast treat or midday snack.
Servings: 12 servings
Calories: 243kcal
Ingredients
- 1 ½ cup flour
- ½ cup sugar
- 1 tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- 1 tablespoon poppy seeds
- 1 lemon zested and juiced
- ½ cup canola oil
- 1 egg
- ¾ cup Half & Half
- 1 tsp. vanilla extract
- 1 tsp. lemon extract
- 1 cup powdered sugar sifted
Instructions
- Preheat oven to 350 degrees. Coat a muffin tin with baking spray and set aside.
- In a large measuring cup whisk together the oil, egg, half & half, and extracts until smooth. Set aside.
- Whisk together the flour, sugar, baking powder, soda, salt, lemon zest, and poppy seeds.
- Pour the wet ingredients into the dry ingredients and gently mix to combine. (It’s ok if the batter is a little lumpy or has streaks of flour in it.)
- Divide batter evenly among prepared pans and bake in preheated oven for 12 – 15 minutes, or until edges begin to turn just lightly golden brown and centers bounce back when lightly pressed.
- Remove from oven and cool on wire rack for 5 minutes before removing from pan to cool completely.
- While muffins cool, prepare the lemon glaze by whisking together the powdered sugar with the fresh lemon juice. Add the lemon juice 1 teaspoon at a time until glaze pours in a thick ribbon off the end of a spoon.
Notes
- Half and Half, Whole Milk, or Sour Cream can all be used in this muffin recipe. I do not recommend 2% or Skim milk, however.
- Muffins can be stored at room temperature in a sealed container for one day. Then, refrigerated for another day or two. From there, store any remaining muffins in zip-top bags in the freezer.
Nutrition
Serving: 1muffin | Calories: 243kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 19mg | Sodium: 192mg | Potassium: 59mg | Fiber: 1g | Sugar: 18g | Vitamin A: 73IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 1mg