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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.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: American
Keyword: Baking, Breakfast, Lemon, Muffins, Poppy Seed
Servings: 12 servings
Calories: 243kcal

Ingredients

  • 1 ½ cup flour
  • ½ cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 tablespoon poppy seeds
  • 1 lemon zested and juiced
  • ½ cup canola oil
  • 1 egg
  • ¾ cup Half & Half
  • 1 teaspoon vanilla extract
  • 1 teaspoon 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