Small Batch Lemon Poppy Seed Muffins
These muffins are bright, buttery, and perfect for when you want a small batch of fresh, zesty treats without a lot of fuss.
Servings: 6 muffins
Calories: 180kcal
Ingredients
Dry Ingredients
- 1 cup All-purpose flour You can substitute half with white whole wheat.
- 1 tsp Baking powder Ensure freshness for best results.
- 1/2 tsp Salt Balances sweetness.
- 1 tbsp Poppy seeds Adds texture and classic look.
Wet Ingredients
- 1/2 cup Granulated sugar Rub lemon zest into this for best flavor.
- 1 large Egg Room temperature is best.
- 1/4 cup Neutral oil or melted butter Avoid using too much oil for dense muffins.
- 1/4 cup Milk or plain yogurt Yogurt makes muffins extra tender.
- 1 tbsp Vanilla extract Enhances lemon flavor.
- 1 medium Lemon (zest and juice) Fresh is preferable for best results.
Instructions
Preparation
- Preheat your oven to 350°F. Line a standard muffin pan with 6 liners or lightly grease the cups.
- In a medium bowl, rub the lemon zest into the granulated sugar with your fingertips until it's fragrant and slightly damp.
- In another bowl, whisk together the flour, baking powder, salt, and poppy seeds until blended.
Mix Wet Ingredients
- To the lemon sugar, add the oil (or melted butter), egg, milk (or yogurt), vanilla, and a splash of fresh lemon juice. Whisk until smooth.
Bake
- Pour the dry ingredients into the wet and gently stir until no dry streaks remain. Divide evenly among the six cups, filling each just over two-thirds full.
- Bake for 16 to 20 minutes, until the tops spring back when gently pressed and a toothpick comes out clean or with a few moist crumbs.
- Cool in the pan for 5 minutes, then move to a rack. If using glaze, whisk powdered sugar with a little lemon juice and drizzle over warm muffins.
Notes
Keep muffins at room temperature in an airtight container for up to 2 days or freeze for up to 2 months. To refresh, microwave for 10 seconds and add butter or extra glaze.