Lemon Poppy Seed Muffins Recipe Kitchen

Lemon Poppy Seed Muffins Recipe

• Difficulty: Simple
• Servings: Makes 12 muffins
• Nutritional Values Per Muffin: Calories 177, Total Fat 10g, Saturated Fat 5g, Carbs 18g, Fiber 1g, Sugar 1g, Protein 4g, Cholesterol 54mg, Sodium 125mg
• Total time: 45 minutes
• Preparation: 20 minutes
• Cooking: 25 minutes

Ingredients

• 2 cups unbleached all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup unsalted butter, softened, plus extra for greasing
• 1 teaspoon freshly grated lemon zest
• 2/3 cup granulated sugar, plus 1 tablespoon for sprinkling on top (optional)
• 2 large eggs, room temperature
• 4 teaspoons poppy seeds
• 1/2 cup milk

Directions

1. Preheat your oven to 375F. Lightly grease a 12-cup muffin pan with butter and set aside. In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
2. In a stand mixer with paddle attachment (or using a handheld mixer), beat the butter, lemon zest, and 2/3 cup sugar until pale and fluffy, about 2 minutes. Scrape down the sides as needed. Add eggs one at a time, beating well after each. Remove from mixer and fold in poppy seeds by hand.
3. Gently fold in the flour mixture in three additions, alternating with the milk in two additions, just until combineddon't overmix! Divide batter evenly into the muffin tin. Sprinkle tops with extra sugar if desired. Bake 25 minutes until golden. Cool in pan on a wire rack. Enjoy warm for irresistible citrusy bliss!

Tip: Store poppy seeds in the fridge or freezer to keep their fresh crunchthey spoil fast!