Lemon Poppyseed Muffins

lemon poppyseed


Happy Valentine’s Day, everyone!  Sorry I haven’t posted in a while….there’s been a lot of take-out and pizza lately, due to my busy schedule 😦

But today, I decided to do a LOT of baking and cooking!!  I’ve been craving lemon poppyseed muffins for at least 2 weeks now, so I finally made them for Valentine’s Day 🙂

Funny story—after I put in all the ingredients, I realized I only had one egg.  Whoops!  Because the batter wasn’t as creamy/easy to mix, I’d recommend scooping out the batter into the muffin tins with two spoons, similar to how you scoop the batter with chocolate chip cookies.  I’m sure normally with 2 eggs it would be a normal batter.

Other than that, it took me about 45 minutes to make, start to finish!  Perfect for a quick special breakfast 🙂

YIELD: 12 muffins

TIME: 45 minutes

CALORIES: 231 per muffin

2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
1 teaspoon finely grated lemon zest
2/3 cup granulated sugar, plus more to sprinkle on top of the muffins
2 large eggs, at room temperature
poppy seeds, as much as desired (I added around 2-3 tsp)
1/2 cup milk

Preheat the oven to 375 F. 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 large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.

Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined.  Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 20 minutes. Spoon out of muffin tins and serve warm.

Hope y’all enjoy!

xoxo, Sara


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