These tangy and sweet muffins are my first baking project of 2016! I really have a love for all things lemon, and since citrus fruits are in season right now, I decided to finally make these light and airy, flavorful muffins. They are so good and so easy! Like all quickbreads, you just mix the ingredients together in the specified order, pop them in the oven, and voila– fresh, warm muffins for your lazy Saturday morning.
The batter is more runny than many other cupcake or muffin batters. The final step is gently folding in the lemon zest and poppy seeds.
Ready to go into the oven!
- 14 1/2 tablespoons unsalted butter, melted (1 stick + 6 1/2 tablespoons, 194 grams)
- 1 1/4 cup cake flour (161 grams)
- 3/4 teaspoon baking powder (3.5 grams)
- 1/2 teaspoon salt (1.7 grams)
- 1 cup + 3 tablespoons sugar (234 grams)
- 3 1/2 eggs
- 3/4 teaspoon vanilla
- 1/4 cup lemon juice (60 grams)
- 1 tablespoon lemon zest (6 grams)
- 1 tablespoon poppy seeds (8 grams) + more for sprinkling on top
- Preheat the oven to 350F. Prepare a 12-cup muffin pan by inserting muffin liners.
- Sift the cake flour and baking powder into a medium sized bowl. Stir in the salt.
- In the bowl of a stand mixer, using the paddle attachment, combine the sugar, eggs and vanilla until completely incorporated. Drizzle in the butter while the mixer is running. Mix until completely incorporated and the batter is smooth.
- Mix in the dry ingredients in two additions, mixing until just combined. Use a spatula to mix in any dry ingredients that may have accumulated at the bottom.
- Mix in the lemon juice until completely combined.
- Fold in the lemon zest and poppy seeds.
- Pour the batter into the prepared muffin tin. Sprinkle a few poppy seeds onto the top of each muffin.
- Bake in the preheated oven for about 25 minutes. A toothpick inserted in the center of the muffin should come out completely dry.
- Remove from the oven and allow the muffins to cool on a cooling rack.
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