Lemon Poppy Seed Muffins
These Lemon Poppy Seed Muffin recipe is perfect to enjoy either for breakfast, lunch, a mid-afternoon snack or even for dessert!
Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 1/4 tsp. ground Himalayan pink salt
- 1 cup granulated sugar
- 3/4 cup milk
- 12 tbsp. (1 1/2 sticks) butter, melted and room temperature
- 2 tbsp. poppy seeds
- 3 large free-run eggs
- 1 1/2 tbsp. lemon zest
- 1 tbsp. baking powder
- 2 tbsp. freshly squeezed lemon juice tips & tricks
Directions
- Preheat oven to 375ºF.
- Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray; set aside.
- In a large bowl, combine flour and salt; whisk.
- In a medium bowl, combine sugar, milk, butter, poppy seeds, eggs, and lemon zest; whisk until well blended.
- Add the wet ingredients to the dry ingredients.
- In a small bowl, combine baking powder and lemon juice (*see footnote). Stir well before pouring it into the dry ingredients. Stir until batter is just combined.
- Divide the batter evenly among the muffin molds and transfer to the preheated oven. Bake for 18 minutes or until a cake tester inserted in the center comes out almost clean.
- Remove from the heat and allow to cool in the pan 5 minutes before transferring onto a wire rack.
Notes
Footnote: Combining baking powder with lemon juice helps to make the muffins fluffier and they also rise better.