Recipe courtesy of Food Network Kitchen

Lemon Poppy Seed Muffins

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 12 muffins
Share This Recipe

Ingredients

Directions

  1. 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. 
  2. 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. 
  3. 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.

Gemma Stafford

Breakfast Muffins

21m Easy 96%
CLASS
31m Easy 96%
CLASS
7m Easy 100%
CLASS
Sebastien Rouxel

Blueberry Muffins

19m Intermediate 100%
CLASS
18m Easy 99%
CLASS
Katie Lee Biegel

Lemon Pasta (Sponsored)

24m Easy 99%
CLASS
10m Easy 99%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now