Air fryer recipe · Desserts & Bakes
Air-Fryer Lemon Poppy Seed Muffins
Bright, zesty lemon muffins speckled with crunchy poppy seeds.
- 16 minTotal time
- 165°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 260kcal
- 3.5 gprotein
- 38.8 gcarbs
- 10.2 gfat
- 0.7 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- All-purpose flour1.25 cups
- Sugar1/2 cup
- Lemon zest and juice1 lemon
- Yogurt1/2 cup
- Oil1/4 cup
- Poppy seeds1 tbsp
Method
Infuse the sugar
Rub the lemon zest into the sugar with your fingertips until the sugar feels damp and smells strongly of citrus. This crushes the fragrant oils out of the zest so the scent runs right through the muffins.
Blend the wet
Whisk the yogurt, oil and lemon juice into the scented sugar until smooth. The tang of the yogurt and juice reacts as it bakes and helps the muffins rise tall, light and tender.
Fold in dry and seeds
Add the flour and the poppy seeds and fold just until combined. The batter should look thick and a little lumpy, so stop while streaks of flour have only just vanished to keep the crumb soft.
Fill the cups
Spoon the batter into lined muffin cups, filling each about two-thirds full so they have room to dome. A small pinch of sugar on top bakes into a delicate crackle for extra texture.
Air-fry the muffins
Set the cups in a preheated basket and air-fry at 165C for 16 min until golden and springy to the touch. Brush the warm tops with a little extra lemon juice for a bright, tangy finish.
