Lemon EVOO Poppy Muffins-The Little Shop of Olive Oils

Lemon EVOO Poppy Muffins


  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup milk (any kind)
  • ½ cup Lemon Premium Olive Oil
  • 2 large eggs
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon Pomegranate Dark Balsamic Vinegar


  • Preheat your oven to 375ºF (190ºC) and line a muffin tin with paper liners or grease it with some oil.
  • In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  • In another bowl, combine the milk, lemon EVOO, eggs, lemon zest, lemon juice, and vanilla extract.
  • Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – a few lumps are okay.
  • Fill each muffin cup about 2/3 full of the batter.
  • Bake for 15-18 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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