Lemon Poppy Seed Muffins
A while ago we had store bought lemon poppy seed muffins. It had a very strong chemical taste, no subtlety in their lemon flavouring. The kids were hungry and their tummies were rumbling, they ate the store bought muffins with no smile on their faces.
When I got home I knew it won’t take much a better batch myself. I combined two recipes, one from food.com, and the other from foodnetwork.com. My lemon poppy seed muffins came out moist with a deliciously subtle hint of lemon.
|500 ml (2 c)||All purpose Flour|
|10 ml (2 teasp)||Baking Powder|
|1.25 ml (¼ teasp)||Salt|
|125 ml (½ c)||Unsalted butter or margarine|
|10 ml (2 teasp)||Finely grated lemon zest|
|160ml (⅔ c)||Sugar|
|20ml (4 teasp)||Poppy Seeds|
|30 ml (2 tblsp)||Lemon Juice|
|125 ml (½ c)||Milk|
|5 ml (1 teasp)||Vanilla|
- Preheat the oven to 180’C.
- Lightly brush a 12-cup muffin tin with butter and set aside.
- Sift the flour, baking powder, and salt into a medium bowl and set aside.
- In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula.
- Add the eggs, one at a time, beating well after each addition. Stir in the poppy seeds and lemon juice.
- Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Add the vanilla. Take care not to overmix the batter.
- Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.Cook’s Note: Poppy seeds can go rancid easily and should be stored in the refrigerator or freezer.