Go Back
–+ servings

Meyer Lemon Poppy Seed Muffins

Bright, tender Meyer Lemon Poppy Seed Muffins made with fresh citrus and poppy seeds are an easy breakfast for any day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 205
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups (480 ml) all-purpose flour spooned and leveled
  • 3/4 cup (180 ml) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup (120 ml) California avocado oil or another neutral oil
  • 2 tablespoons unsalted butter melted and cooled slightly
  • 3/4 cup (180 ml) whole milk at room temperature
  • 1 tablespoon freshly squeezed Meyer lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons Meyer lemon zest from about 3 to 4 lemons

Method
 

  1. Preheat the oven to 375 degrees F and line 14 muffin cups with paper liners.
  2. Whisk the flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds together in a large mixing bowl.
  3. Make a well in the center of the dry mixture and pour in the avocado oil, melted butter, whole milk, lemon juice, and vanilla extract.
  4. Stir just until the batter is evenly moistened, then gently fold in the lemon zest.
  5. Scoop about 1/4 cup of batter into each lined muffin cup.
  6. Bake for 20 to 25 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in the pan for a few minutes, add a simple lemon glaze if desired, and serve warm.

Nutrition

Calories: 205kcalCarbohydrates: 25gProtein: 2.5gFat: 10.5gSaturated Fat: 2.5gCholesterol: 6mgSodium: 250mgFiber: 1gSugar: 11g

Notes

Meyer lemons are naturally sweeter than regular lemons; ordinary lemons can be swapped in for a more tart flavor.
Let the milk and melted butter come to room temperature before mixing so the batter stays smooth.
Stir until the flour disappears, then stop; overmixing makes the muffins tough.
Use a 1/4-cup scoop to keep the muffin portions even.
Store leftover muffins in an airtight container at room temperature for up to 5 days.
For make-ahead muffins, cool completely, freeze in a zip-top bag, and thaw overnight in the fridge.
For a quick glaze, whisk powdered sugar with a little extra Meyer lemon juice and drizzle over warm muffins.

Tried this recipe?

Let us know how it was!