Lemon Poppy Seed Muffins
Traditional dish · European-inspired
Bright, zesty, and subtly nutty, these muffins combine the refreshing tang of lemon with the delightful crunch of poppy seeds. A sophisticated twist on a classic.
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Ingredients
- all-purpose flour2 cups
- granulated sugar1 cup
- baking powder2 teaspoons
- salt1/4 teaspoon
- poppy seeds2 tablespoons
- eggs2 large
- milk3/4 cup
- vegetable oil1/2 cup
- lemon zest2 tablespoons
- lemon juice1 tablespoon
Steps
- 1
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- 2
In a large bowl, whisk together flour, sugar, baking powder, salt, and poppy seeds.
- 3
In a separate bowl, whisk together eggs, milk, vegetable oil, lemon zest, and lemon juice.
- 4
Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- 5
Spoon the batter evenly into the prepared muffin cups, filling about two-thirds full.
- 6
Bake for 20-23 minutes, or until a toothpick inserted into the center comes out clean.
- 7
Allow muffins to cool in the tin for a few minutes before transferring to a wire rack to cool completely.
