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Lemon Poppy Seed Muffins for Bright, Fluffy Bites
Maya Bennett

Lemon Poppy Seed Muffins for Bright, Fluffy Bites

Moist, zesty muffins with fresh lemon zest and nutty poppy seeds. Perfect for brunch or breakfast, these fluffy bites balance citrus brightness with a tender crumb using simple ingredients and quick prep.
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Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 11 servings
Course: Breakfast
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp poppy seeds
  • 1/2 cup unsalted butter, melted
  • 2 tbsp vegetable oil
  • 2 large eggs, room temperature
  • 1/4 cup sour cream
  • 2 tsp vanilla extract
  • 2 tbsp lemon zest, 1 tbsp lemon juice
  • 1 cup milk, room temperature
  • 1/4 cup lemon juice, 1/4 cup sugar (for simple syrup)

Method
 

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Whisk dry ingredients: flour, sugar, baking powder, baking soda, salt, and poppy seeds in a large bowl.
  3. In a separate bowl, mix wet ingredients: melted butter, oil, eggs, sour cream, vanilla extract, lemon zest/juice, and milk until smooth.
  4. Gently fold wet ingredients into dry using a spatula until just combined. Do not overmix.
  5. Divide batter evenly into prepared muffin cups. Brush lightly with warm lemon simple syrup (mix juice and sugar over low heat until sugar dissolves).
  6. Bake for 16–20 minutes or until a toothpick inserted in the center comes out clean.

Notes

Poppy seeds can be toasted briefly for enhanced flavor. For gluten-free, substitute AP flour with a cup-for-cup gluten-free blend.
Lemon simple syrup adds moisture; skip if avoiding added sugar.
Store muffins in an airtight container at room temperature up to 2 days.