Print
lemon-poppy-seed-muffin-recipe-7

Lemon Poppy Seed Muffins


  • Author: Lynette Rice
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 8-12 1x

Description

Lemon poppy seed muffins made from scratch with pantry ingredients.


Scale

Ingredients

Muffins:

  • 2 Cup flour
  • 3/4 Cup sugar
  • 1/8 Cup poppy seeds or less
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 TB lemon extract
  • 1/4 Cup vegetable oil
  • 1 Cup yogurt
  • 2 eggs

Topping:

  • 1/2 Cup flour
  • 1/2 Cup sugar,
  • 2 TB butter, melted

Instructions

  1. Combine all dry ingredients together well.
  2. Add in wet ingredients. Do not overmix.
  3. In another bowl, combine 1/2 cup flour, 1/2 cup sugar, and 2 tablespoons of melted butter. Mix together with your hands until crumbly.
  4. Using a muffin scoop, scoop the batter into a lined muffin tin. Use a jumbo muffin tin for bakery style muffins or a regular muffin tin if you don’t have a jumbo. This recipe will make 6 jumbo muffins or 12 regular size.
  5. Sprinkle a bit of the crumble topping onto each muffin before baking.
  6. Bake at 350 degrees for 25 minutes or until a toothpick comes out clean. Cool slightly before removing from the muffin tin.

  • Category: Muffins
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 320
  • Sugar: 22.2
  • Sodium: 227.3
  • Fat: 14.5
  • Carbohydrates: 45.6
  • Protein: 7.9
  • Cholesterol: 39.2

Keywords: Lemon Poppyseed Muffins