Lemon Poppyseed Muffins

Name: Lemon Poppyseed Muffins
Prep time: 15 min
Cook time: 17 min
Total time: 32 min
Cuisine: American
Ingredients: 2 cups all purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon grated or ground nutmeg (optional); 2 large eggs; 1 cup milk or cream; 2/3 cup sugar or packed light brown sugar; 1/4 to 1/2 cup butter, melted, or 1/4 to 1/2 cup vegetable oil; 1 teaspoon vanilla extract; 1.5 tablespoons poppy seeds; 1 tablespoon grated lemon zest

7 steps

Prep:15minCook:17min

From The Joy of Cooking

Updated at: Mon, 29 Jan 2024 23:58:48 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories182.9 kcal (9%)

Total Fat5.8 g (8%)

Carbs28.7 g (11%)

Sugars12.3 g (14%)

Protein4.1 g (8%)

Sodium239.7 mg (12%)

Fiber0.8 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 cupsall purpose flour

1 tablespoonbaking powder

½ teaspoonsalt

¼ teaspoonnutmeg

grated or ground, optional

2eggs

large

1 cupmilk

or cream

⅔ cupsugar

or packed light brown sugar

¼ cupbutter

melted, or 1/4 to 1/2 cup vegetable oil

1 teaspoonvanilla extract

1 ½ tablespoonspoppy seeds

1 tablespoonlemon zest

grated

Instructions

Step 1

Preheat oven to 400F.

Step 2

Grease a standard 12-muffin pan or line with paper liners.

Step 3

In a large bowl, whisk together flour, baking powder, salt, nutmeg, and poppy seeds.

Step 4

In another bowl, whisk together eggs, milk, sugar, butter, vanilla, and lemon zest.

Step 5

Add wet ingredients to flour mixture and a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth.

Step 6

Divide the batter among the muffin cups.

Step 7

Bake until a toothpick inserted in 1 or 2 of the muffins comes out clean, about 17 minutes. Let cool for 2 to 3 minutes before removing from the pan. If not serving hot, let cool on a rack. Serve as soon as possible, preferably within a few hours of baking.