Moist muffins flavored with tangy lemon and poppy seeds.
Ingredients
– 2 cups all-purpose flour
– 2 tablespoons poppy seeds
– 3 teaspoons baking powder
– ½ teaspoon salt
– ¼ teaspoon ground nutmeg
– ½ cup (1 stick) unsalted butter, melted and cooled
– ¾ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 teaspoon finely grated lemon zest
– ½ cup whole milk
– ½ cup freshly squeezed lemon juice
Instructions
1. Preheat your air fryer to 375 degrees Fahrenheit.
2. In a medium-sized bowl, whisk together the flour, poppy seeds, baking powder, salt, and nutmeg.
3. In a large bowl, use a hand mixer to beat together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, until fully incorporated.
5. Add the vanilla extract and lemon zest and beat until combined.
6. Slowly add the flour mixture to the wet ingredients, alternating with the milk and lemon juice and mixing until just combined.
7. Grease a 12-cup muffin tin with cooking spray or butter and divide the batter evenly among the cups.
8. Place the tin in the air fryer and bake for 15-18 minutes, or until golden brown and a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire cooling rack. Enjoy!
This Lemon Poppy Seed Muffins recipe will serve up to 4 adults!
*Please note that cooking times and temperatures may vary depending on your specific air fryer model. Adjust accordingly for the best results.
