Description
Bakery-style lemon poppyseed muffins that are just the right amount of zesty lemon flavor with crisp edges and a moist crumb. Perfect for breakfast or a coffee break!
Ingredients
2 2/3 cups (290 grams) all purpose flour
3/4 cup (150 grams) granulated sugar
3/4 teaspoon kosher salt
2 teaspoons baking powder
1/4 teaspoon baking soda
12 tablespoons (1 1/2 sticks) unsalted butter, softened
Lemon zest from 1 lemon
Juice from 1 lemon
1 teaspoon lemon extract
2 teaspoons poppyseeds
1/2 cup (4 ounces) milk
2 large eggs
Instructions
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Preheat the oven to 350 degrees F. Line a muffin tin with cupcake liner and set aside.
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In a medium mixing bowl, combine the flour, sugar, salt, baking powder, and baking soda.
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Stir in the butter until the flour develops pea sized pockets of butter.
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Next stir in the remaining ingredients until a thick batter forms. Don’t over stir. The batter should be somewhat lumpy.
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Fill each cupcake well two-thirds (⅔) of the way full.
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Bake for 18-20 minutes.
Notes
Tip: These muffins freeze well! Wrap the leftover muffins with plastic wrap and store in a freezer bag for up to 3 months. When ready to eat, unwrap and microwave for about 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Muffins