Lemon Poppy Seed Muffin Recipe
We love a good lemon poppy seed muffin. Actually, we love lemon poppy seed anything! This is our go-to recipe for lemon muffins that the kids love, make a fun brunch addition, or to pack for a snack. And what’s great about this lemon poppy seed muffin recipe that is you can use it as a base recipe for any kind of muffin. Just remove the lemon and poppy seeds, add your favorite fruit and you’re good to go! Read more for the full recipe…
These lemon poppy seed muffins are amazing! The secret to sky high muffins (and actually same applies to cupcakes) is preheat the oven to 400 degrees and then letting the muffins rise for a couple of minutes before bringing the oven down to the normal 350 degrees. The extra heat makes the muffins rise to be tall and then we bring it down so they have a nice temperature to bake nicely and not burn on the top. We used a combination of sugar and honey as sweeteners because we love how honey pairs with lemon. If you don’t like the flavor of honey or don’t have it on hand feel free to use only sugar. This particular recipe is a great base. You can remove the lemon zest, poppy seeds and lemon juice and you’ll have classic vanilla muffins, or you can also add blueberries, raspberries, strawberries, nuts and seeds, peanut butter and even some banana. It’s really the perfect recipe to keep in the back of you pocket. And they also freeze wonderfully! So you can make a big batch and then have breakfasts ready to go.
Lemon Poppy Seed Muffins
½ Cup butter
¾ Cup sugar
¼ Cup honey
2 Tsp baking powder
1 Tsp vanilla
2 Tbsp lemon zest
2 Cups flour
½ Cup milk
½ Cup poppy seeds
Juice from 2 lemons
Preheat oven to 400 degrees. Grease and flour a muffin pan and set aside.
In a bowl beat the butter and sugar until light and fluffy. Add honey and incorporate.
Mix in the eggs one at a time, mixing until fully incorporated before adding in the next one.
Add baking powder, vanilla, lemon zest, lemon juice and poppy seeds.
Add flour and milk, beginning and ending with flour. Mix for 1 minute to make sure everything is well incorporated and that there are no lumps left.
Divide the batter between the muffin cups and take to the oven. Let them rise for 5 minutes and bring heat down to 350 degrees.
Bake the muffins for 25 minutes or until done.
Remove from oven and let cool.