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Lemons and poppyseeds go so well together, which is why you find them together in foods ranging from salad dressings to muffins. These muffins are fluffy, have a citrus tang and the popping crunch of poppyseeds. What’s not to love?
This recipe makes some really big muffins, so if you want, you can also put the batter into two loaf pans to make lemon poppyseed tea cakes. It would be great to have a slice or two with tea or coffee.
Again, for muffins you want to make sure you don’t overstir because that’s how you get those dreaded peaks and valleys, and one tough muffin!
Lemon Poppyseed Muffins
Ingredients
- 6 Tbsp butter or margarine
- 1 cup sugar
- 2 eggs
- 2 Tbsp grated lemon zest
- ½ tsp vanilla extract
- ⅔ cup milk
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- ½ tsp salt
- ⅓ cup lemon juice
- ⅔ cup poppyseeds
Instructions
- Preheat oven to 350F.
- Line a muffin tin with cupcake papers.
- In a large bowl, beat together the butter or margarine, sugar, and eggs.
- Beat in the lemon zest and vanilla extract. Stir in the milk.
- Add in the flour, baking powder, and salt. Mix well.
- Stir in the lemon juice and poppyseeds. Mix well.
- Measure the batter (about ¾ cup) into each muffin well.
- Bake for 30 minutes or until a cake tester inserted into a middle muffin comes out clean.
- Let cool for 10 minutes in the pan, then take out and let cool completely on a wire rack.
