Lemon Poppy Seed Muffins Recipe
Lemon and poppy seeds have been used in culinary traditions for centuries. Poppy seeds originated in ancient Mediterranean cultures, where they were valued for their nutty flavor and subtle crunch.
Equipment
- Mixing bowls (large and medium)
- Whisk
- Spatula
- Measuring cups and spoons
- Muffin tin
- Paper liners or cooking spray
- Zester
- Oven
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup plain Greek yogurt (or sour cream)
- 1/2 cup whole milk
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon pure vanilla extract
Instructions
- Prepare Your Workspace: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it with cooking spray.
- Mix the Dry Ingredients: In a medium-sized mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- Combine the Wet Ingredients: In a large bowl, whisk the melted butter and sugar until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the Greek yogurt, milk, lemon zest, lemon juice, and vanilla extract until fully combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined. Be careful not to overmix; a few lumps are okay.
- Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.