These light and zesty lemon poppy seed muffins are a delightful treat, perfect for breakfast or a midday snack. With a tangy lemon flavor and a slight crunch from the poppy seeds, they come out fluffy and golden in the air fryer, making them both quick and easy to prepare!
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 tbsp poppy seeds
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, melted
- ½ cup milk
- 2 large eggs
- 1 tsp vanilla extract
- 2 tbsp lemon zest
- 3 tbsp lemon juice
Instructions
Preheat the air fryer: Set your air fryer to 330°F (165°C) and let it preheat for a few minutes.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Prepare wet ingredients: In a separate bowl, whisk together the melted butter, milk, eggs, vanilla extract, lemon zest, and lemon juice.
Combine the mixtures: Slowly pour the wet ingredients into the dry mixture, stirring until just combined. Be careful not to overmix!
Fill muffin cups: Line silicone muffin cups with paper liners or spray them with cooking spray. Fill each cup about ¾ full with the batter.
Air fry the muffins: Place the filled muffin cups into the air fryer basket, making sure they don’t touch. Air fry for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Once done, let the muffins cool slightly in the air fryer before transferring them to a wire rack. Serve warm or store for later!
Enjoy your perfectly golden and moist lemon poppy seed muffins!