Lemon Poppy Seed Muffins

Vegetarian
Lemon Poppy Seed Muffins
35 min.
12
152kcal

Suggestions


Start your day on a bright note with these delightful Lemon Poppy Seed Muffins! Perfectly fluffy and bursting with zesty lemon flavor, these muffins are a wonderful addition to your morning meal or brunch spread. The combination of fresh lemon rind and crunchy poppy seeds creates a refreshing taste that will awaken your senses and leave you craving more.

Not only are these muffins a treat for your taste buds, but they are also easy to make, taking just 35 minutes from start to finish. With a light and airy texture, they are a guilt-free indulgence at only 152 calories each, making them an ideal choice for those looking to enjoy a delicious breakfast without compromising on health. Plus, they are vegetarian-friendly, so everyone can enjoy them!

Whether you’re hosting a brunch gathering or simply want to enjoy a cozy morning at home, these Lemon Poppy Seed Muffins are sure to impress. Serve them warm with a pat of butter or enjoy them plain with a cup of tea or coffee. Get ready to fill your kitchen with the irresistible aroma of freshly baked muffins and treat yourself and your loved ones to this delightful recipe!

Ingredients

  • 2.5 teaspoons double-acting baking powder 
  • 0.5 teaspoon baking soda 
  • tablespoons butter melted
  • large eggs lightly beaten
  • 1.8 cups flour all-purpose
  • tablespoon lemon zest grated
  • 1.3 cups buttermilk 1% low-fat ()
  • tablespoon poppy seeds 
  • 0.5 teaspoon salt 
  • 0.8 cup sugar 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 40
  2. Place 12 muffin cup liners in muffin cups.
  3. Lightly spoon flour into dry measuring cups; level with a knife.
  4. Combine flour and next 4 ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in center of mixture.
  5. Combine buttermilk, butter, and egg; stir well with a whisk.
  6. Add to flour mixture, stirring just until moist.
  7. Spoon batter into prepared muffin cups, filling 3/4 full.
  8. Bake at 400 for 20 to 22 minutes or until golden brown.
  9. Cool in pan 5 minutes on a wire rack; remove from pan.
  10. Place on wire rack to cool completely.

Nutrition Facts

Calories152kcal
Protein8.84%
Fat18.07%
Carbs73.09%

Properties

Glycemic Index
24.34
Glycemic Load
19
Inflammation Score
-2
Nutrition Score
4.3447825902182%

Nutrients percent of daily need

Calories:151.78kcal
7.59%
Fat:3.09g
4.75%
Saturated Fat:1.56g
9.73%
Carbohydrates:28.11g
9.37%
Net Carbohydrates:27.42g
9.97%
Sugar:13.78g
15.31%
Cholesterol:21.52mg
7.17%
Sodium:289.46mg
12.59%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.4g
6.8%
Selenium:8.16µg
11.66%
Vitamin B1:0.16mg
10.67%
Calcium:95.23mg
9.52%
Folate:37.32µg
9.33%
Vitamin B2:0.15mg
8.94%
Manganese:0.18mg
8.86%
Phosphorus:75.59mg
7.56%
Iron:1.11mg
6.15%
Vitamin B3:1.1mg
5.52%
Fiber:0.69g
2.77%
Magnesium:10.21mg
2.55%
Zinc:0.35mg
2.34%
Copper:0.05mg
2.28%
Vitamin B5:0.22mg
2.19%
Potassium:70.19mg
2.01%
Vitamin A:92.81IU
1.86%
Vitamin B12:0.1µg
1.6%
Vitamin B6:0.03mg
1.32%
Vitamin C:0.9mg
1.09%
Source:My Recipes