Lemon adds great dimension to baked goods; acidity, tartness, and aroma that appeals to all our senses. Bake these Lemon Poppy Seed Muffins for breakfast, your morning coffee break, or afternoon tea. They freeze well, too!
2 cups all-purppose flour
1 cup granulated sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 cup milk
2 large eggs, room temperature
1/2 cup (1 stick) unsalted butter, melted
1 teaspoon lemon zest
2 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
Preheat oven to 375º F
Lightly grease a 12-cup muffin* pan or line with paper liners.
Combine flour, sugar, poppy seeds, baking powder, and salt in a medium-size mixing bowl.
Beat milk and eggs in a small mixing bowl; stir in melted butter, grated lemon zest, lemon juice, and vanilla.
Stir egg mixture into flour mixture until well combined. Don’t over mix or the batter is a little tough.
Fill each muffin cup by 2/3 with muffin batter.
Bake in preheated oven for 25 minutes or until cake tester comes clean.
Remove to cooling rack. Store in airtight container.
*Makes 24 mini muffins.