Enjoy them for breakfast, brunch, or anytime you want a tasty snack!
Lemon Poppy Seed Muffins
Forget about the store-bought versions – this lemon poppy seed muffin recipe has so much zesty lemon flavor, and it’s easy to make. This recipe is super to follow, and you don’t need any fancy equipment or ingredients. These muffins can be made ahead of time and frozen for a quick snack on the go. Great for breakfast, a dessert, or just a sweet snack with coffee.
This if you like poppy seed cake, you’ll love these easy muffins!
Ingredients in Lemon Poppy Seed Muffins
Flour: This recipe uses all-purpose flour since I always have it on hand. For a gluten-free version, adjust a baking blend according to the package directions of your favorite GF blend. Combine white and whole wheat flour to add fiber and nutrients. Lemon: Use fresh lemon juice and zest for a bright flavor. Add lemon extract with the almond extract for more lemon flavor if you’d llike. Sugar: Replace white sugar with stevia or monk fruit (adjust ratios as needed). Variations: Slivered almonds can be sprinkled on top before baking. Add in dried chopped fruit like apricots. Glaze: Optional, but a fresh lemon juice glaze is a perfect finishing touch.
How to Make Lemon Poppy Seed Muffins
For mini muffins: Bake at 375° for 10- 12 minutes. If adding fresh blueberries, toss them in flour before adding them at the end of Step 5. This ensures that they stay suspended in the batter and don’t sink to the bottom. For jumbo muffins: Bake at 375°F for 23-30 minutes.
For the Glaze:
Keeping Muffins Fresh
Keep lemon poppy seed muffins in a covered container with a slice of bread to absorb excess moisture for up to 3 days. Freeze muffins by wrapping them individually in plastic wrap and then placing them in a zippered bag for up to 2 months. Thaw them at room temperature or microwave them at 20-second intervals to warm them up.
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