Lemon Poppy Seed Muffins
Inspired by
Beautyland
by Marie-Helene Bertino
Cook Time:
15 minutes
Total Time:
25 minutes
Equipment:
measuring cup
measuring spoon
zester
(3) small bowls
cupcake liners
muffin tin
whisk
large bowl
spatula
Ingredients
2 c. all-purpose flour
3/4 c. granulated sugar
2 tbsp. poppy seeds
1 tbsp. baking powder
1/2 tsp. baking soda
1/2 tsp. fine sea salt
1 c. whole milk, room temperature
1 stick unsalted butter, melted and cooled
1 large egg, room temperature
2 tbsp. lemon juice
1-1/2 tbsp. lemon zest
Glaze
1 c. powdered sugar
2 tbsp. lemon juice
Directions
Preheat oven to 400°F.
Line a muffin tin with liners.
In a large bowl, whisk the flour, sugar, poppy seeds, baking powder, baking soda, and salt together.
In a small bowl, mix milk, butter, egg, lemon juice, and lemon zest. Mix well.
Pour the wet ingredients into the dry ingredients and stir with a spatula until combined. Do not overmix.
Distribute batter evenly among the muffin cups.
Bake about 15 minutes or until the muffins are golden brown and when you insert a toothpick in the center of the muffin, it comes out clean.
Allow muffins to cool until just slightly warm.
If desired, make a glaze to drizzle on top of the muffins by combining the powdered sugar and lemon juice in a small bowl until smooth.