Lemon Poppy Seed Muffins
These lemon muffins are baked to a light, tender texture with a crisp, golden top. They feature fresh lemon zest and juice, infused with vanilla and poppy seeds, resulting in a tangy, sweet flavor with subtle crunch and visual appeal. The finished muffins are bursting with citrus aroma and a delicate crumb structure.
Equipment
- Mixing bowls
- Whisk
- Muffin Tin
- Paper Muffin Liners
- Cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon poppy seeds
- 1 large egg lightly beaten
- 1/2 cup vegetable oil
- 1/2 cup fresh lemon juice about 1 large lemon
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest from one lemon
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds until evenly combined. This creates a light dry mixture that will help incorporate the wet ingredients smoothly.
- In a separate bowl, whisk the egg lightly, then add the vegetable oil, lemon juice, vanilla extract, and lemon zest. Mix until the mixture is smooth and fragrant with a bright citrus aroma.
- Pour the wet mixture into the dry ingredients and gently fold everything together with a spatula. Avoid overmixing; some lumps are fine—this keeps the muffins tender.
- Evenly distribute the batter into the prepared muffin cups, filling each about two-thirds full. This allows room for the muffins to rise and develop that nice, domed top.
- Bake the muffins for about 20 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. You'll hear a gentle sizzling or bubbling as they bake.
- Remove the muffins from the oven and allow them to cool in the tin for 5 minutes, then transfer to a cooling rack. The tops should be crisp, and the interior moist with a tender crumb.
- Once cooled slightly, enjoy these vibrant lemon muffins for breakfast or as a bright snack. Their aroma still lingers in the kitchen, promising fresh, tangy bites.
