LEMON POPPY SEED MUFFINS
At a Glance
- Total
- 28 min
- Servings
- 12 servings
Categories
- Breakfast
- Muffins
- Baking
Allergens
- Wheat
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Lemon poppy seed muffins made with all-purpose flour, sugar, and sea salt.
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Equipment
12-cup muffin tin, paper liners, mixing bowls, whisk, wire rack
Ingredients
- 2 1/2 cups unbleached all-purpose flour
- 1/4 teaspoon ground sea salt
- 1 cup granulated sugar
Instructions
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. Pour the wet ingredients in the dry ingredients.
In a small bowl, combine baking powder and lemon juice, stir then pour in the dry ingredients. Stir until batter is just combined. Divide batter evenly among muffin molds. Transfer to the preheat oven and bake for 18 minutes or until a cake tester inserted in the center comes out almost clean. Cool 5 minutes before transferring onto a wire rack.
Note: Combine baking powder with lemon juice helps to make muffins fluffier and rise better.
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