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Directions
Lemon Poppy Seed Muffins
Preheat oven and prep muffin tin:
Preheat oven to 350°F. Line a standard 12-cup muffin tin with baking cups.
Whisk dry ingredients; combine wet ingredients in separate bowl:
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.
Lemon Poppy Seed Muffins
Mix wet ingredients into dry; add poppy seeds:
Stir wet ingredients into dry ingredients, until just combined. Stir poppy seeds into batter.
Lemon Poppy Seed Muffins
Transfer batter to muffin cups; sprinkle with sugar and seeds:
Divide batter evenly between muffin cups, adding a scant 1/4 cup to each. Sprinkle with sugar and poppy seeds, if desired.
Lemon Poppy Seed Muffins
Bake and cool:
Bake until tops spring back when lightly touched, about 20 minutes. Cool 5 minutes in pan, then transfer to wire rack to cool completely.
Lemon Poppy Seed Muffins
How to Store Lemon Poppy-Seed Muffins
Cooled muffins can be stored in an airtight container for up to four days. To help absorb excess moisture, which can make the muffins soggy as they sit, line the container or resealable bag with a layer of paper towels, place muffins on top, then set another paper towel on top of muffins before sealing.
Freezing
You can also freeze baked muffins for the future. Let them cool completely, then wrap them individually in plastic and store them in a freezer bag for up to three months. Let them thaw at room temperature for a few hours or microwave them, unwrapped, for 20 to 30 seconds.
What to Serve With Lemon-Poppy Seed Muffins
These flavorful muffins are delicious on their own, but you can certainly dress them up further if you liker. A swipe of softened butter is always good, and if you’d like to add a touch more sweetness, try a drizzle of honey. If you’re partial to fruit preserves, pair them with apricot jam or orange marmalade, which would complement their brightness beautifully.
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