Nut-Free Lemon Poppy Seed Muffins
These delightful nut-free lemon poppy seed muffins are bursting with fresh citrus flavor and a hint of crunch from the poppy seeds. Perfect for breakfast or a snack, they are a safe option for those with nut allergies and can be enjoyed by everyone!
Cuisine: American
Cooking time: 30 minutes
Serves: 12
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons poppy seeds
Instructions
- 1. Preheat your oven to 375°F (190°C) and line a muffin pan with paper liners or lightly grease it.
- 2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
- 3. In another bowl, mix the milk, vegetable oil, eggs, lemon juice, and lemon zest until smooth.
- 4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- 5. Fold in the poppy seeds gently, then divide the batter evenly among the prepared muffin cups.
- 6. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly before serving.
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