Muffins are ideal for busy days because they are ready whenever you are. These don’t last very long once they comet of the oven.
You might also want to take a look at these Easy Banana Muffins or Breakfast Muffins.
Meyer Lemon Poppy Seed Muffins ~ Bright & Delicious Breakfast Muffins
If Meyer lemons are new to you, they seem to be a cross between a lemon and maybe a mandarin orange. They are sweet enough to eat and are a little smaller than regular lemons. If you can't find Meyer lemons, you can use regular lemons, the muffins will just be a tad bit more tart. I do have to encourage you to use fresh lemon juice. These are one of the best muffins ever.
Ingredients Needed:
for muffins:
- butter, softened
- eggs
- sugar
- Meyer lemon juice
- Meyer lemon zest
- all purpose flour
- baking powder
- salt
- poppy seeds
for glaze:
- powdered sugar
- Meyer lemon juice
How To Make:
Preheat oven to 375°F.
In a large bowl, combine butter, eggs and sugar, beating until creamy.
Add lemon juice and combine.
Add flour, baking powder, salt and poppy seeds and stir just until combined. Do not over mix.
Scoop or spoon into lined or greased muffin tins.
Bake for 18-20 minutes or until a wooden pick inserted comes out clean.
Meanwhile combine powdered sugar and lemon juice for glaze and brush over baked muffins as soon as the come out of the oven.
Serve warm or at room temperature.
Store cooled muffins in an airtight container.
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Meyer Lemon Poppy Seed Muffins
Muffins are ideal for busy days because they are ready whenever you are. These don’t last very long once they comet of the oven.
Ingredients
for muffins:
- ½ cup butter, softened
- 2 eggs
- ¾ cup sugar
- 3 tablespoons Meyer lemon juice
- 1 teaspoon Meyer lemon zest
- 1 ½ cups all purpose flour
- 1 ½ teaspoons baking powder
- ¾ teaspoon salt
- 1 tablespoon poppy seeds
for glaze:
- ⅓ cup powdered sugar
- 1 tablespoon Meyer lemon juice
Instructions
- Preheat oven to 375°F.
- In a large bowl, combine butter, eggs and sugar, beating until creamy.
- Add lemon juice and combine.
- Add flour, baking powder, salt and poppy seeds and stir just until combined. Do not over mix.
- Scoop or spoon into lined or greased muffin tins.
- Bake for 18-20 minutes or until a wooden pick inserted comes out clean.
- Meanwhile combine powdered sugar and lemon juice for glaze and brush over baked muffins as soon as the come out of the oven.
- Serve warm or at room temperature.
- Store cooled muffins in an airtight container.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 224Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 291mgCarbohydrates: 34gFiber: 1gSugar: 20gProtein: 3g
Nutritional calculations are estimated and may not be accurate.
Maria
I made the muffins this morning, So good! The one thing about the instructions, you forgot to add the lemon zest to the instruction part. Just saying lol
Becky
Made them this morning. Delicious and easy. I just added the lemon zest at the same time I added the juice. AND I also put a little zest in the icing, why not. Thanks.
Milisa
Hi Becky,
So glad you enjoyed them!
~ Milisa