These lemon-poppy seed muffins are full of a summery citrus flavor,
with a super soft and fluffy texture, and the added crunchiness of the poppy seeds
Nothing says spring like just-picked, juicy lemons.
Here is Southern California all the trees are blooming with beautiful flowers and lots of fruits. If you are not sure how to use your fresh lemons, here is the perfect idea. These muffins are soft, fluffy and bursting with lemon zest and juice.
This recipe is very easy and quick. You can prepare these muffins in minutes without the use of a blender. To keep the muffins soft and moist is actually recommended to whisk the batter by hand, so that you don't overmix it. And the secret to make the perfect high top of a bakery-style muffin: fill the muffin cups almost to the top with the batter, and bake the muffins at 400 degrees for the first 10 minutes, and lower temperature for the rest. It's that simple!
Here is something new for my blog: I'm super excited to show you my first video recipe for these muffins. You can find it on YouTube here:
Please let me know what you think! All comments are welcomed.
Ingredients: to make 12 muffins
- 6 tablespoons (80 gr) of unsalted butter
- 2 eggs
- 1/2 cup (100 gr) of white sugar
- 1/4 cup (50 gr) of brown sugar
- grated zest of 2 lemons
- juice of 1 lemon
- 1/2 cup (120 ml) of milk
- 2 tablespoons (20 gr) of poppy seeds
- 1 teaspoon of vanilla extract
- pinch of salt
- 2 1/2 cups (375 gr) of all-purpose flour
- 1 tablespoon (16 gr) of baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon of coarse sugar or white sparkling sugar for decorating (optional)
1. Preheat the oven to 400 degrees. Melt the butter, in a double-boiler or in the microwave (about 30 seconds). In a large bowl mix the eggs with the white and brown sugar and the melted butter.
3. In a separate bowl, mix together the flour with the baking powder and baking soda.
4. Gently mix the dry ingredients into the other mixture, only until combined. Don't over mix or the muffins will come out not as soft.
5. Spoon the batter evenly into 12 paper lined muffin tins. They should fill almost to the top.
6. Sprinkle with coarse sugar if you'd like. Bake for 10 minutes at 400 degrees. Lower the temperature to 350 degrees, and without removing or opening the oven, bake for 15 more minutes, or until golden on top. Test with a toothpick, check if it comes out clean when inserted in the center.