Recipe courtesy of Food Network Kitchen
Save Recipe Print
Total:
45 min
Prep:
20 min
Cook:
25 min
Yield:
12 muffins
Level:
Easy

Ingredients

Directions

Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside. 

In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds. 

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.

Cook's Note

Poppy seeds can go rancid easily and should be stored in the refrigerator or freezer.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Chia Seed Pudding

Recipe courtesy of Giada De Laurentiis

Banana Muffins

Recipe courtesy of Food Network Kitchen

Blueberry Muffins

Recipe courtesy of Ina Garten

Banana Nut Muffins

Recipe courtesy of Tyler Florence

Banana Crunch Muffins

Recipe courtesy of Ina Garten

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Honey Cornbread Muffins

Recipe courtesy of The Neelys

Lemon Cake

Recipe courtesy of Ina Garten

Banana Cherry Custard Muffins

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Latest Stories