Ingredients

The following ingredients have 12 Servings
  • 2 cups (254 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar
  • 2 tablespoons poppyseeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 cup whole milk, (at room temperature)
  • 1 stick (113 grams) unsalted butter, (melted and cooled)
  • 1 large egg, (at room temperature)
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons fresh lemon zest
  • 1 cup (125 grams) powdered sugar
  • 2 tablespoons fresh lemon juice

Instruction

  • Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
  • In a large bowl whisk together the flour, sugar, poppyseeds, baking powder, baking soda, and salt.
  • In a small bowl whisk together the milk, butter, egg, juice, and zest. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix, there should be a couple streaks of flour remaining. Divide evenly among the muffin tin cups.
  • If time permits, cover and refrigerate the batter overnight for taller more tender muffins.
  • Bake until golden brown and a toothpick inserted in the center comes out clean and the edges are golden, about 20 minutes. Let cool until barely warm.
  • Serve or store in an airtight at room temperature for 3 days. Muffins can also be frozen in an airtight container for up to 3 months.