Description
Tender, moist and packed with lemon flavor, these Lemon Poppy Seed Muffins make a scrumptious summertime breakfast. Zesty lemon, crunchy poppy seed and a soft crumb, they’re a treat for the senses.
Ingredients
- 2 1/2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, softened or melted and cooled
- 1/2 cup canola oil
- 1 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 2 large eggs
- 3/4 cup milk
- 1/4 cup fresh squeezed lemon juice
- 2 tablespoon fresh lemon zest
- 1 tablespoon poppy seeds
Instructions
- Preheat the oven to 350°F. Line a 12-cup muffin pan with liners and spray with non-stick cooking spray.
- In a large bowl, stir together the flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer, fitted with the paddle attachment, add the butter, oil, sugar and vanilla. Beat on medium-high speed until light in color and fluffy, about 2-4 minutes.
- Add the eggs one at a time, beating on medium speed until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
- Add half of the dry ingredients to the bowl and mix until mostly combined.
- Add the milk and lemon juice to the bowl and mix until well combined
- Add the remaining dry ingredients and mix until well incorporated and the batter is smooth.
- Gently stir in the lemon zest and poppy seeds.
- Divide the batter evenly among the prepared muffin cups, filling each one almost full.
- Bake on the middle rack of the oven for 20-25 minutes, or until a toothpick inserted in the centers comes out clean.
- Remove from the oven and let cool in the pan for 10 minutes before transferring to a cooling rack to cool completely or enjoy warm.