Cookbooks
Never Say Never to Dolce
A brand-new collection of 50 approachable homemade desserts – from iconic Cannoli to Dolci al Cucchiaio and more – that proves there’s always room for a little sweetness.
Manuela’s Sweet Temptations
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
The Complete Italian Cookbook: Essential Regional Cooking of Italy
A collection of 50 irresistible dessert recipes, from classic Italian treats to modern favorites—including gluten-free options.
How to Make Lemon-Poppyseed Muffins
These lemon-poppy seed muffins are full of a summery citrus flavor, with a super soft and fluffy texture, and the a
Say good morning with one of these soft and fluffy poppyseed muffins bursting with lemon flavor.
Here is Southern California all lemon trees are blooming with beautiful flowers and lots of fruits. If you are not sure how to use your fresh lemons, here is the perfect idea.
These lemon-poppyseed muffins are very easy and quick to make.
You can prepare these muffins in minutes without the use of a blender. To keep the muffins soft and moist is actually recommended to whisk the batter by hand, so that you don’t over-mix it. And don’t overtake either… it will dry them up.
In a bowl mix the dry ingredients together. In a separate bowl mix well the wet, including the melted butter. Then simply combine the two until they come together. No need to mix too much here.
I used some cute polkadot muffin liners here. But if you don’t have any or feel crafty, I strongly recommend making your own, tulip-shaped liners using parchment paper. It’s a big money saver, and looks just like the one at the bakery! Here is how:
The secret to make the perfect high top of a bakery-style muffin: fill the muffin cups almost to the top with the batter, and bake the muffins at 400 degrees for the first 10 minutes, and lower temperature for the rest.
It’s that simple!
Other Sweet Breakfast recipes you might like:
Vanilla and Chocolate Marble Loaf Cake
How to Make Lemon-Poppyseed Muffins
These lemon-poppy seed muffins are full of a summery citrus flavor, with a super soft and fluffy texture, and the a
Servings:
18
Prep Time
15 min
Cook Time
25 min
Resting Time
Total Time
40 min
Ingredients
- 3 cups (375 gr) of all-purpose flour
- 3/4 cup (150 gr) sugar
- 1 tablespoon (16 gr) baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- grated zest 2 lemons
- 2 tablespoons (20 gr) poppy seeds
- 1 cup (235 ml) milk
- 4 eggs
- juice 1 lemon
- 1 teaspoon vanilla extract
- 1/4 teaspoon orange extract, optional
- 4 oz (115 gr) unsalted butter, melted
- coarse sugar or white sparkling sugar for decorating
Instructions
- Preheat the oven to 425º F (215º C). Line a muffin tin with paper liners or grease.
- In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt.
- Add the finely grated zest of two lemons and the poppy seeds. And mix.
- In a small bowl beat the eggs with the milk, lemon juice, vanilla and orange extract (if using). And the melted butter and beat some more.
- Pour in the middle of the dry ingredients, and with a spatula or whisk, combine the wet and dry ingredients. Do not over mix.
- Scoop the batter into the prepared muffin tin, using a cookie or ice-cream scoop. Sprinkle with the sparkling sugar if you wish. And bake for 10 minutes at 425º F (215º C). Lower the temperature to 375º F (190º C), and bake for an additional 10 to 15 minutes, or until golden on top.
