Lemon Poppy Seed Muffin
This muffin recipe is super easy, literally anyone can make it…it is moist, crumby, and burst with lemon flavor.
Yes, after almost two years of break, I am coming back to share more recipes…during this time, I got to spend enormous amounts of quality time with Mochie, our little fur baby.
Now, going back to this super simple and yet delicious lemony muffin recipe…if you are like me that get crazy with anything lemon you will enjoy this recipe.
As always, my recipes when possible are lower in sugar and salt without jeopardizing the taste and this one is not different.
– Why do you need to try this lemony muffin recipe?
Because it is loaded with lemon zest, lemon juice…calling summer from the first bite to the last.
– How hard is to make these muffins?
Super, super easy, no need of any complicated technique. If you can mix flour into an egg mixture you are good to go.
– How many muffins can I make with this recipe?
This recipe you will be able to make 8 standard size muffins, therefore feel free to double the recipe.
– Are you ready to give this recipe a try?
Streusel for topping
- 7 g butter
- 15 g sugar
- 15 g all-purpose flour
- 190 g all-purpose flour
- 70 g sugar
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons poppy seeds
- Fresh lemon zest
- 1 large egg
- Milk, approximately 80- 100 ml
- 70 g neutral vegetable oil such as canola, corn, sunflower
- 60 g fresh lemon juice
- ½ teaspoon lemon extract (optional)
Preheat the oven to 375oF.
In a small bowl place, the butter, sugar, and flour. Mix by cutting the butter into small pieces.
In a bowl mix all flour, sugar, salt, baking powder, lemon zest and poppy seed.
In a measuring cup add egg, oil, lemon juice. Complete with milk until 250 ml plus 2 tablespoons.
Place all the liquid ingredients in a medium bowl and mix well. If using lemon extract, now it is time to add to it.
Pour the flour mix into the egg mix and mix gently until there is not dry flour. Do not over mix.
Scoop into pre-prepared muffin pans.
Cover the top of the batter with streusel topping.
If there are empty cavities in the muffin pan, fill ⅓ – ½ with water, this way the baking process will be more even.
Bake for 15 – 17 minutes or until an inserted wood toothpick comes out clean.
Remove the muffins from the pan and let them cool in a wire rack.
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