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Gallery

Read the full recipe after the video.

Recipe Summary

prep: 30 mins

total: 1 hr 55 mins

Yield: Makes 12

lemon-poppy-muffins-0042-d112215.jpg

Ingredients

Ingredient Checklist

2 1/2 cups all-purpose flour

1 3/4 teaspoons baking powder

1/4 teaspoon baking soda

1 teaspoon coarse salt

1 cup sugar, plus more for sprinkling (optional)

2 large eggs, room temperature

1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice

1/4 cup whole milk, room temperature

1 stick unsalted butter, melted and cooled

3 tablespoons poppy seeds, plus more for sprinkling (optional)

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 30 mins

total: 1 hr 55 mins

Yield: Makes 12

lemon-poppy-muffins-0042-d112215.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

prep: 30 mins

total: 1 hr 55 mins

Yield: Makes 12

Recipe Summary

prep: 30 mins

total: 1 hr 55 mins

Yield: Makes 12

prep: 30 mins

total: 1 hr 55 mins

prep:

30 mins

total:

1 hr 55 mins

Yield: Makes 12

Makes 12

lemon-poppy-muffins-0042-d112215.jpg

lemon-poppy-muffins-0042-d112215.jpg

Ingredients

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon coarse salt
  • 1 cup sugar, plus more for sprinkling (optional)
  • 2 large eggs, room temperature
  • 1 1/2 teaspoons lemon zest plus 1/4 cup lemon juice
  • 1/4 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.

Reviews

Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Lemon Poppy-Seed Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Lemon Poppy-Seed Muffins

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest