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College Kitchen: Lemon poppy seed muffin in a mug

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College Kitchen: Lemon poppy seed muffin in a mug

Story by Claire Sullivan, Writer

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Lemon Poppy Seed Muffin Mug Cake Recipe

Ingredients & Needed Supplies:

  • ¼ cup plus 2 tablespoons all-purpose flour
  • 2 ½ tablespoons sugar
  • ¼ teaspoon baking powder
  • 3 tablespoons milk; needs to be at room temperature
  • 1 tablespoon lemon juice
  • 2 tablespoons salted butter; melted and cooled
  • ½ teaspoon pure vanilla extract
  • ½ teaspoon (or more) poppy seeds
  • Small bowl
  • Microwavable 14 ounces or more mug

Directions:

  1. In a small bowl whisk together the flour, sugar and baking soda until completely combined with no streaks of any ingredients remaining.
  2. Blend in milk, lemon juice, butter, vanilla and poppy seeds until batter is smooth.
  3. Pour batter into a 14-ounce or larger microwave safe mug. I would add more lemon juice to the muffin mug cake so you get more lemon taste.
  4. Microwave on high for 1-1/2 minutes, or until cake is done to your liking. Let the cake cool for a couple of minutes before serving.
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