Lemon Poppy Seed Muffins

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julie deshaies/shutterstock
The Editors
Makes 12 muffins.
Preparation Method
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“Our guests can never get enough of these! Allowing two muffins per person, we are lucky if there are any left over for our own breakfast!” — The Tuck Me Inn Bed and Breakfast, Wolfeboro, New Hampshire


2 cups all-purpose flour
1/4 cup sugar
2 tablespoons poppy seeds
2-1/2 teaspoons baking powder
1/4 teaspoon ground nutmeg
2 eggs
1 cup milk
1/4 cup canola oil
2 tablespoons grated lemon zest
1 tablespoon lemon juice
1/2 cup chopped walnuts (optional)

Preheat oven to 400°F. Grease a muffin tin or line with paper cups.

In a bowl, combine flour, sugar, poppy seeds, baking powder, and nutmeg.
In a separate bowl, beat eggs, milk, oil, lemon zest, and lemon juice together until well blended. Add to flour mixture and stir to combine. Fold in walnuts (if using).
Spoon batter into prepared muffin tin and bake for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.


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