Lemon-Poppyseed Muffins Recipe

Name: Lemon-Poppyseed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (475 ml) flour; 1/2 cup (125 ml) granulated sugar; 2 tsp (10 ml) baking powder; 2 tbsp (30 ml) grated lemon zest; 1/2 tsp (2 ml) salt; 2 eggs; 3 tbsp (45 ml) melted butter; 1 tbsp (15 ml) + 2 tsp (10 ml) poppy seeds; 1/2 cup (125 ml) half and half; 1/2 cup (125 ml) milk; 1 T fresh lemon juice

Servings: persons

2 cups (475 ml) flour
1/2 cup (125 ml) granulated sugar
2 tsp (10 ml) baking powder
2 tbsp (30 ml) grated lemon zest
1/2 tsp (2 ml) salt
2 eggs
3 tbsp (45 ml) melted butter
1 tbsp (15 ml) + 2 tsp (10 ml) poppy seeds
1/2 cup (125 ml) half and half
1/2 cup (125 ml) milk
1 T fresh lemon juice

1
Preheat oven to 400 degrees (200 C.).
2
Line muffin pan with paper baking cups.
3
Mix flour, sugar, baking powder, lemon zest and salt.
4
In a second bowl blend well the eggs, melted butter, 1 T poppyseeds, half and half, milk, and lemon juice.
5
Stir liquid mixture into dry ingredients just until blended.
6
Fill muffin cups about 3/4 full and bake for 15-18 minutes.
7
Cool on wire rack until cool enough to handle then remove from pan.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups (475 ml) flour, 1/2 cup (125 ml) granulated sugar, 2 tsp (10 ml) baking powder, 2 tbsp (30 ml) grated lemon zest, and more.

Yes, Lemon-Poppyseed 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.

Lemon-Poppyseed Muffins

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