These Lemon Poppy Seed muffins are the perfect balance between tangy zest and delicate sweetness. The best addition to your morning breakfast you didn’t know you needed. Let’s face it- in the realm of breakfast desserts, few things rival the charm of a perfectly baked muffin.
Now that spring has sprung these Lemon Poppy Seed muffins are the perfect way to wipe away the haze from the long winter months. Filled with lemony, crumbly goodness that captures the essence of sunshine in every single bite.
The best way to describe the flavor of a Lemon Poppy Seed Muffin is Lemony (obviously), with a subtle sweetness that complements the tartness of the Lemon. A slight vanilla undertone brings everything together, creating in what my opinion is the perfect spring time muffin.
Ingredients:
- Flour (2 1/2 cups)
- Baking Powder (2 teaspoons)
- Baking Soda (3/4 teaspoon)
- White Sugar( 1 1/4)
- Corn Starch (1 tablespoon)
- Salt (1/2 teaspoon)
- 2 Eggs+ 1 yolk
- Evaporated Milk (1 cup)
- Greek Yogurt (1/4)
- Lemon Juice (3 tablespoon)
- Vegetable Oil (2 tablespoons)
- Poppy Seeds (2 tablespoons)
What You’ll Need:
- 2 Mixing Bowls
- Muffin Tin
- Cupcake Liners (optional)
Recipe
- Mix Dry Ingredients
In a large mixing bowl combine flour, baking powder, baking soda, white sugar, corn starch, and salt.
- Mix wet Ingredients
In a separate mixing bowl combine eggs, milk, Greek yogurt, and Vegetable oil. Then combine both wet and dry mixtures and stir in poppy seeds.
- Bake
Preheat oven to 390. Grease muffin tin or line with cupcake liners and pour in batter. Bake for 20 minutes, allow muffins to cool and enjoy.
Let us know what you thought of this Lemon Poppy Seed Muffin recipe, check out some of our other recipes and don’t forget to stop by our shop.