Lemon Poppy Seed Muffins
Deliciously tender lemon poppy seed muffins with a bright, zingy taste.
Equipment
- 1 Muffin tin with paper liners
Ingredients
Main Ingredients
- 0.5 cup granulated sugar sweetens the batter
- 3 large egg yolks adds richness
- 1 teaspoon cornstarch thickens without toughening
- 2 tablespoon organic lemon zest for fresh zing
- 0.25 cup fresh lemon juice bright and lively flavors
- 0.25 cup unsalted butter sliced for gooey pockets
- 2 cups all purpose flour balance for structure
- 0.75 cup cake flour balance for softness
- 2.5 teaspoon baking powder rise agent
- 0.5 teaspoon baking soda rise agent
- 0.5 teaspoon kosher salt enhances flavors
- 2 tablespoon poppy seeds adds crunch
Instructions
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a muffin tin with paper liners.
- Whisk granulated sugar and egg yolks in a big bowl till glossy, then add cornstarch, lemon zest, and lemon juice.
- Mix all purpose flour, cake flour, baking powder, and baking soda in another bowl.
- Slowly pour dry ingredients into wet bowl and stir gently.
- Fold sliced butter evenly into the batter.
- Spoon batter into muffin tin cups, fill them two-thirds full.
- Bake muffins for 20 to 25 minutes until a toothpick comes out clean.
- Cool muffins in the tin for five minutes before transferring to a rack.
- Enjoy the soft pull and lemon zing of your muffins!
Notes
Use organic lemons for the zest and juice to enhance the flavor.