Lemon Poppy Seed Muffins

Name: Lemon Poppy Seed Muffins
Total time: PT0D0H0M
Yield: makes 12
Ingredients: 3 cups flour; 1 tbsp. baking powder; 1 ⁄ 2 tsp. kosher salt; 1 cup plus 1 tbsp. sugar; 3 ⁄ 4 cup milk; 12 tbsp. unsalted butter, melted; 2 tbsp. poppy seeds; 3 eggs; Zest of 2 lemons

Serves
makes 12

MAXIME IATTONI

The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.

Ingredients

3 cups flour
1 tbsp. baking powder
¹⁄₂ tsp. kosher salt
1 cup plus 1 tbsp. sugar
³⁄₄ cup milk
12 tbsp. unsalted butter, melted
2 tbsp. poppy seeds
3 eggs
Zest of 2 lemons

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Instructions

Step 1

Heat oven to 375°. Line a 12-cup muffin tin with paper liners; set aside. Whisk together flour, baking powder, and salt in a large bowl, and set aside. Whisk together 1 cup sugar, milk, butter, poppy seeds, egg, and zest in a medium bowl. Pour over dry ingredients, and stir until just combined.

Step 2

Divide batter evenly among muffin cups and sprinkle each with remaining sugar. Bake until golden brown, about 22 minutes.

Heat oven to 375°. Line a 12-cup muffin tin with paper liners; set aside. Whisk together flour, baking powder, and salt in a large bowl, and set aside. Whisk together 1 cup sugar, milk, butter, poppy seeds, egg, and zest in a medium bowl. Pour over dry ingredients, and stir until just combined.
Divide batter evenly among muffin cups and sprinkle each with remaining sugar. Bake until golden brown, about 22 minutes.

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