| Level: | Easy |
| Total: | 45 min |
| Prep: | 20 min |
| Cook: | 25 min |
| Yield: | 12 muffins |
Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
- 1 teaspoon finely grated lemon zest
- 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
- 2 large eggs, at room temperature
- 4 teaspoons poppy seeds
- 1/2 cup milk
Instructions
- 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.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 177 |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 1 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 54 mg |
| Sodium | 125 mg |
Reviews
I added lemon juice, then split the batter in half. One half added poppy seed; came out very dry. Other half added blueberries and no poppy seed. More moist. Will be experimenting today with two more batches – adding less flour to both, and adding applesauce to one and replacing milk with buttermilk in the other.
Muffins were very dry and not enough lemon flavor. I would not make these again
This is a great recipe! The only thing I would change is either omitting the salt or do 1/8 tsp, because it was a tad too salty for my taste
recipe is pretty good, except that they were way too dry. when it came time to add the flour and milk, I kept splashing milk in until I got the desired consistency. I also was out of lemons, so I used a tablespoon of almond extract in the lemons place.
This is not a good recipe. The muffins come out dry and hard. Even the instructions are incomplete. For example, there is no instruction on adding the baking powder or salt. Also, if you make a great muffin recipe by altering this recipe, please don’t give it four or five stars. Rate the recipe the way it is published. That way, there is a more accurate rating of the original recipe. Thanks!
They really didn’t turn out all that great.
Delicious! I didn’t read the suggestion until after I made the batter to use less flour. To fix, I just added a little bit more milk, and squeezed the lemon juice from the lemon the zest came from, and they turned out great. Sprinkling sugar on top before baking was a wonderful addition.
My kids have already eaten 2 each and they are picky little eaters!
Maybe a little ajustment in the recipe. 1/2 cup less of flour and maybe and not one but the zest and juce of 2 lemon instead of 1 and what i add is 1 tablespoon of pure lemon extract. My muffins came out perfect and with a zesty taste of lemon. Perhaps cook them at 350 for 22 minutes instead of 375 degrees.
My muffins came out weird and cornbread-like.