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Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Course Dessert
Cuisine American
Keyword Lemon, Poppy Seed


  • 1 and 1/4 cups 161 g Cake Flour
  • 1/2 +1/8 tsp 3.4 g Baking powder
  • 1/2 tsp 1.7 g Kosher salt
  • 1 cup + 3 tbsp 234 g Sugar
  • 1/2 cup + 3 tbsp 170 g Eggs
  • 3/4 tsp 4.5 g Vanilla paste
  • 6.8 ounces 194 g Unsalted butter, melted and still warm
  • 1/4 cup 60 g Fresh Lemon Juice
  • Generous 1 tbsp 6 g Grated Lemon Zest
  • 1 and 1/2 tsp 4 g Poppy Seeds


  • Sift the cake flour ans baking powder into a medium bowl. Add the salt and whisk to combine.
  • Combine the sugar, eggs and vanilla paste in a deep medium bowl and mix with an immersion blender. Add the dry ingredients in 2 additions, mixing until just combined. With the blender running, pour in the melted butter in a steady stream and continue to mix until the batter is smooth. Add the lemon juice and blend again to combine.
  • Fold in the lemon zest and poppy seeds. Transfer the batter to a covered container and refrigerate overnight, or for up to 36 hours.
  • Preheat oven to 425 degrees.
  • Line the muffin tin with muffin papers and spray the papers with nonstick spray.
  • Transfer the batter equally into each cup, stopping approx 3/8 inch from the top. (I made 12 muffins, and the batter fills up all 12 equally).
  • Place the muffin tin in the oven, lower the temperature to 325 degrees, and (for jumbo muffins) bake for 34-37 minutes, or (for regular sized muffins) bake 20-25 minutes or until the muffins are golden brown and a skewer inserted in the center comes out clean. Set the pan on a cooling rack and cool completely.
  • The muffins are the best the day they are made, but they can be wrapped individually in plastic wrap and stored in a covered container at room temperature for up to 3 days or frozen for up to 1 week.