Lemon-Poppy Seed Muffins Recipe

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Muffins, Lemon-Poppy Seed, Recipe
Cuisine American
Prep Time 25 minutes
Cook Time 20-25 minutes
Passive Time 20-25 minutes
Servings
muffins
Ingredients
Cuisine American
Prep Time 25 minutes
Cook Time 20-25 minutes
Passive Time 20-25 minutes
Servings
muffins
Ingredients
Instructions
  1. Preheat oven to 350°F (175 C). Coat muffin tin with nonstick cooking spray or use paper cupcake cups.
  2. Add lemon zest to sugar and rub the zest into the sugar with your fingers. Set aside about 1 tablespoon (9-19 g) of this mixture for later.
  3. In a large bowl, cream the butter and sugar together with a hand mixer until fluffy.
  4. Add the egg yolks, one at a time. Beat well after each.
  5. In a separate bowl, sift together the dry ingredients, including poppy seeds.
  6. With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the yogurt or buttermilk, then lemon juice, and then vanilla. Beat just until smooth.
  7. In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended.
  8. Spoon the batter into the prepared pan, 3/4-full. Sprinkle the top with reserved sugar and lemon zest.
  9. Bake at 350°F (175 C) for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  10. Cool for 5 minutes before removing from pan.
Recipe Notes

There is no need to frost these muffins.

This recipe can also be baked in a large pan as a cake.

If you don’t have baking soda, which can be hard to find in Europe, just use more baking powder

Greek yogurt has the best flavor for this recipe.

If you don’t have vanilla extract, use a packet of vanilla sugar instead.

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