Lemon Poppy Seed Muffins


  • 2 cups unbleached all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp fine salt
  • 1/2 cup unsalted butter, room temperature
  • 1 tsp finely grated lemon zest
  • 2/3 cup granulated sugar, plus up to 1 tbsp for topping the muffins, if desired
  • 2 large eggs
  • 4 tsp poppy seeds
  • 1/2 cup milk


  1. Preheat oven to 375 degrees and line a 12-cup muffin pan with paper liners.
  2. Sift flour, baking powder and salt into a medium bowl and set aside.
  3. In large bowl, cream butter, lemon zest and 2/3 cup sugar with a hand mixer until light and fluffy (about 2 minutes).
  4. Scrape down the sides of the bowl with a rubber spatula.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. Stir in poppy seeds.
  7. Fold flour in 3 parts into butter mixture, alternating with the milk in 2 parts, until just combined (take care not to overmix).
  8. Divide batter evenly between 12 muffin cups and sprinkle tops with sugar.
  9. Bake until golden brown, or toothpick inserted in middle comes out clean, about 25 minutes.
  10. Cool muffins in pan on a rack.
  11. Serve warm.

*NOTE: Poppy seeds can go rancid easily and should be stored in the refrigerator or freezer.* <- I didn’t know that!  Learn something new every day. 🙂

Courtesy of The Food Network


One Response to “Lemon Poppy Seed Muffins”


  1. I may be on a new kick… « Mandi's Cookbook - October 3, 2010

    […] My dad used to make mini-muffins when I was younger, so I’m no stranger to LPS.  However, I didn’t use his recipe.  I tried something else, but would tweak it a little if I used it again.  You can see the recipe I tried here. […]

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