Lemon Breakfast Muffins (2 Servings Shown)

with poppy seeds

$6.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Eggs, Wheat

A note about serious food allergies

In Your Box (serves 2)

  • ½ cup Sugar
  • 1½ Poppy Seeds
  • 1 Lemon
  • Info
    5⅗ oz. Flour
  • ¾ Baking Powder
  • 0.125 tsp. Baking Soda
  • Info
    1.7 fl. oz. Liquid Egg
  • Info
    1 fl. oz. Whole Milk
  • Info
    1⅘ oz. Butter
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Salt
  • Cooking Spray
  • 2 Mixing Bowls
  • 1 Small Pot
  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Preheat oven to 350 degrees. In a microwave or small pot, melt butter and let it cool slightly. Separate 2 tsp. each of sugar and poppy seeds and set aside for topping. Zest and juice lemon. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt. In another medium mixing bowl, whisk together sugar, eggs, 2 Tbsp. lemon juice, ¾ tsp. lemon zest, and milk.

  • Step 2 - Melt and Add Butter

    Melt and Add Butter

    Drizzle butter into egg mixture and whisk together. Feel free to take breaks if whisking tires you arm. Using a whisk is preferred; however, you may use a wooden spoon to stir.

  • Step 3 - Make the Batter

    Make the Batter

    Whisk egg/butter mixture into flour mixture and, lastly, stir in poppy seeds. The mixture should be relatively thick and sticky.

  • Step 4 - Bake the Muffins

    Bake the Muffins

    Spray muffin cups with cooking spray and fill each cup with ¼ cup of batter. Sprinkle the top of each muffin with a pinch of reserved sugar and poppy seeds. Bake for approximately 20 minutes; muffins should spring up if tops are touched.

  • Step 5 - Eat the Muffins

    Eat the Muffins

    Let muffins cool slightly in the pan, carefully remove, and enjoy!