Lemon Poppy Seed Muffins – a delicious recipe with flour, baking powder, baking soda, salt, vegetable oil, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a bowl, combine the flour, baking powder, baking soda and salt; mix well.
2
In a large bowl, beat the oil with the sugar, eggs, buttermilk, poppy seeds and lemon zest.
3
Add the dry ingredients to the large bowl and combine just until moistened.
4
Spoon the batter into 12 large non-stick, lightly oiled or paper-lined muffin cups.
5
Bake in a preheated 400 degree F oven for 20 to 25 minutes.
6
Meanwhile, in a small saucepan, bring lemon juice and sugar to a boil; cool for a few minutes.
7
When the muffins come out of the oven, prick in a few places with a toothpick.
8
Spoon the syrup over the top and allow to soak into the muffins.
9
Cool and remove the muffins from the pan.
1260
kcal
Calories
90
g
Fat
105
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 ½ cups all-purpose flour, 1 tablespoon baking powder, ¾ teaspoon baking soda, ¼ teaspoon salt, and more.
Yes, Lemon Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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