Indulge in the delightful taste of Bakery Style Lemon Poppyseed Muffins that will transport your senses to a sunny morning! These muffins are not just a treat for your taste buds but also a feast for your eyes with their vibrant lemon flavor and speckled poppy seeds. Perfect for breakfast or a mid-afternoon snack, these muffins are quick to whip up and will fill your kitchen with an irresistible aroma. Ready to impress your family and friends? Let’s dive into this easy and delicious recipe that guarantees bakery-quality results right from your own oven!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, poppy seeds, baking powder, and salt. Whisk these dry ingredients together until they are evenly mixed.
- In a separate bowl, whisk together the milk, vegetable oil, eggs, lemon zest, and lemon juice until well combined. Make sure the eggs are fully incorporated into the mixture.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon. Be careful not to overmix; it’s okay if there are a few lumps remaining.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. This will allow room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes. Then, transfer the muffins to a wire rack to cool completely.
- Enjoy your bakery-style lemon poppyseed muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Measure Accurately: For the best results, make sure to measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. This prevents your muffins from becoming dense.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. A few lumps are perfectly fine! Overmixing can lead to tough muffins.
- Room Temperature Ingredients: For a smoother batter, use room temperature eggs and milk. This helps them blend more easily into the mixture.
- Zest Like a Pro: Use a microplane to zest your lemon for a fine texture that will distribute evenly throughout the batter, enhancing the flavor.
- Test for Doneness: Keep an eye on your muffins as they bake. A toothpick inserted into the center should come out clean or with a few moist crumbs—this means they’re perfectly baked!
- Cool Properly: Allow muffins to cool in the tin for a few minutes before transferring them to a wire rack. This helps them set and prevents them from becoming soggy.
- Storage Tips: Store your muffins in an airtight container to maintain their freshness. They can be enjoyed warm or at room temperature and will stay delicious for up to three days!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 4g
Fat: 11g
Saturated Fat: g
Cholesterol: 35mg
