These Easy Lemon Poppy Seed Muffins make the perfect breakfast. Easy, super soft and fluffy, this is an incredibly delicious bake.
Course Breakfast / Snack, Breakfast OR Dessert
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 12Muffins
Ingredients
FOR THE MUFFINS
3cups/ 240g all purpose / cake flour
¼cup/ 50g sugar SEE NOTE 1
3teaspoons/ 12g baking powder
3Tablespoons/ 26g poppy seeds
½teaspoonbaking soda / bicarbonate of soda
½teaspoonsalt
¾cup/ 180ml milk
Zest of 1 lemonabout 2 teaspoons
¼cup/ 60ml freshly squeezed lemon juice
2eggs
1cup/ 225g buttermelted
FOR THE GLAZE ( OPTIONAL)
¾cup/ 94g powdered / icing sugar
1 ½teaspoons/ 7 ml milk
Instructions
FOR THE MUFFINS
In a large bowl, combine the flour, baking powder ,sugar, poppy seeds, baking soda / bicarbonate of soda and salt. ( Dry ingredients)
In a separate bowl combine the milk, lemon zest and juice and eggs until smooth.( Wet ingredients )
Fold the wet ingredients into dry ingredients until just combined and then fold in butter. Do not overmix. Overmixing will result in dry muffins.
Divide the batter between the muffin cups and bake in a preheated oven of 356°/180°C for about 15 to 18 minutes or until a skewer comes out clean.
Remove from the oven and allow to cool on a wire rack before adding the glaze
FOR THE GLAZE (OPTIONAL)
Combine all the ingredients until the mixture is thick (add more milk if it’s too thick or more powdered sugar/ icing sugar if it’s too runny). Drizzle over the muffins.
Notes
In this recipe, I just added a ¼ cup ( 50g) of sugar because I am not a fan of overly sweet breakfast muffins. However if your preference is towards a sweeter muffin then you can add up to ¾ cup (150g) of sugar to the recipe.