Lemon Poppy Seed Muffins

Wonderfully moist, full of poppy seeds and flavored with lemon zest

Mar 25, 2017

Some people can tell that the combination of lemon and poppy seed is old fashioned, but adding it to a familiar recipe, such as muffins, is a scrumptious twist!

Lemon Poppy Seed Muffins | Cook With ❤
  • 2 2/3 cup all-purpose flour
  • 1/2 tsp salt
  • 3 tsp baking powder
  • 2 tbsp poppy seeds
  • 2 large eggs
  • 1/3 cup vegetable oil
  • 2/3 cup sugar
  • 2 tsp pure vanilla extract
  • 1 tbsp lemon zest
  • 2 tsp lemon juice
  • 1 cup milk
  • 1/2 cup white chocolate (optional)
Lemon Poppy Seed Muffins | Cook With ❤ Preparation:
  • preheat your oven to 190° C (375° F),
  • if you do not use muffin paper cups, lightly grease a muffin tin and set aside.
Dry ingredients:
  • combine the flour, salt, baking powder and poppy seeds in a medium mixing bowl,
  • mix well and set aside.
Wet ingredients:
  • whisk the egg until blended in a big bowl,
  • slowly add the oil, whisk constantly,
  • add the sugar in the same way,
  • add vanilla extract, lemon zest, lemon juice and milk, whisk to blend completely.
Making the batter:
Lemon Poppy Seed Muffins | Cook With ❤
  • add the dry ingredients into the wet,
  • stir gently, using a wooden spoon, until almost no flour is visible (a few lumps can still be present, but that’s ok). Keep in mind that over-mixing will result in tough muffins.
Baking and serving:
  • divide the batter evenly in the muffin tin,
  • sprinkle white chocolate on top,
  • put it in the oven and bake until a wooden skewer inserted into the center comes out clean (about 20-25 minutes),
  • once done, remove it from the oven and cool for about 10 minutes,
  • remove it from the tin and serve.