Lemon Poppy Seed Muffins

Vegetarian
Lemon Poppy Seed Muffins
35 min.
12
152kcal

Suggestions


Start your day with a burst of sunshine! These Lemon Poppy Seed Muffins are the perfect way to brighten any morning, brunch, or breakfast spread. Imagine sinking your teeth into a light, fluffy muffin, bursting with the zesty tang of fresh lemon and the subtle crunch of poppy seeds.


This vegetarian-friendly recipe is incredibly easy to follow, ready in just 35 minutes, and yields a delightful batch of 12 muffins. Each muffin is a perfectly portioned treat at only 152 calories, so you can indulge without the guilt. The combination of buttermilk and melted butter creates a moist, tender crumb that's simply irresistible.


Whether you're a seasoned baker or just starting out, these muffins are a guaranteed crowd-pleaser. The simple steps and readily available ingredients make this recipe a go-to for busy mornings or weekend baking projects. Get ready to fill your kitchen with the delightful aroma of lemon and bake up a batch of these irresistible muffins!

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 rind 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