Lemon Poppy Seed Muffins

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.

Pizza Muffins
PREMIUM
Pamela Salzman

Pizza Muffins

13m Easy 95%
CLASS
Breakfast Muffins
PREMIUM
Gemma Stafford

Breakfast Muffins

21m Easy 99%
CLASS
Quick-Cured Lemons
PREMIUM
Seamus Mullen

Quick-Cured Lemons

2m Easy 100%
CLASS
Lemon Poppy Seed Bundt Cake
PREMIUM
31m Easy 96%
CLASS