Lemon Poppy-Seed Muffins

Name: Lemon Poppy-Seed Muffins
Prep time: 30 min
Total time: 115 min
Ingredients: 2.5 cups all-purpose flour; 1.75 teaspoons baking powder; 0.25 teaspoon baking soda; 1 teaspoon coarse salt; 1 cup sugar, plus more for sprinkling (optional); 2 large eggs, room temperature; 1.5 teaspoons lemon zest plus ¼ cup lemon juice; 0.25 cup whole milk, room temperature; 1 stick unsalted butter, melted and cooled; 3 tablespoons poppy seeds, plus more for sprinkling (optional)

By

Martha Stewart Editors

Updated on September 5, 2022

Prep Time:

30 mins

Total Time:

1 hrs 55 mins

Yield:

12

If you love lemon you'll love these easy lemon poppy seed muffins. The basic muffin batter is made with flour, eggs, butter, milk, and sugar. Lemon zest and juice adds the citrus flavor and poppy seeds lend a pleasant crunch to these aromatic muffins. They're just right for breakfast or an anytime snack.

Ingredients

2 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 ½ teaspoons lemon zest plus ¼ cup lemon juice
¼ cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
3 tablespoons poppy seeds, plus more for sprinkling (optional)

Directions

Preheat oven to 350 degrees. Line a standard 12-cup muffin tin with baking cups. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, whisk together sugar, eggs, zest, juice, and milk. Whisk in butter. Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired. Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.

Mike Krautter