Lemon Poppy Seed Muffins

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

Mar 25, 2017
  • Yum
Preparation time:
35 min.
Cooking time:
25 min.
12 muffins

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.