I’m not sure if I’ve shared this recipe yet, and I almost don’t want to- because I love being the sole provider of these delicious muffins! But here you go… the best lemon poppyseed muffin recipe I’ve tried to date. Found here but I doubled the butter because they were occasionally a bit dry and I use all the lemon juice, usually a touch more than half a cup.
(believe me, you will!)
Lemon Poppyseed Muffins
1-1/4 cups ( 300 mL) granulated sugar
3 cups ( 750 mL) all-purpose flour
3 tsp ( 15 mL) baking powder
1 tsp ( 5 mL) baking soda
1/2 tsp ( 2 mL) salt
3 tbsp ( 45 mL) poppy seeds
1-1/4 cups ( 300 mL) milk
1/3 – 1/2 cup melted butter
Preheat oven to 375F (190C). Grease 12 muffin cups or line with paper cups. Finely grate peel from lemons. Mix half of peel with 2 tablespoons (30 mL) sugar and set aside to sprinkle over muffins. Squeeze juice from lemons. Stir in remaining peel.
Using a fork, stir flour with remaining sugar, baking powder, baking soda, salt and poppy seeds in a large mixing bowl. Whisk egg in a small bowl. Then whisk in milk, lemon juice and butter. Milk may curdle when mixed with lemon juice. Immediately stir egg mixture into flour mixture just until combined.
Spoon into muffin cups. Sprinkle tops with lemon-sugar mixture. Bake in centre of preheated 375F (190C) oven until golden and a cake tester inserted into centre of a muffin comes out clean, about 20 minutes. Cool muffins in cups for 5 minutes. Then turn out onto a cooling rack. Store muffins in a sealed bag at room temperature for up to 2 days or freeze.