Lemon Poppy Seed Muffins

These lemon poppy seed muffins are delightful anytime of year. Serve them with butter, strawberry jam, raspberry jam, or eat them plain.

lemon poppyseed muffin ingredients

• 115g (1/2 cup) butter

• 198g (1 cup) sugar

• 2 eggs

• 1/3 cup lemon juice

• 2/3 cup milk

• 1 teaspoon vanilla extract

• 1 teaspoon lemon extract

• 46g (1/3 cup) yellow cornmeal

• 241g (2 cups) all-purpose flour

• 2 teaspoons baking powder

• ½ teaspoon salt

• 3 Tablespoons poppy seeds

1. Preheat oven to 400°F. Spray a muffin tin with nonstick spray or grease it with oil.

2. Melt the butter and whisk it together with sugar in a mixing bowl until well combined.

3. Add eggs one at a time and whisk after each addition.

4. Add milk and lemon juice slowly, whisking to combine. Add extracts and whisk to combine.

5. Add cornmeal, flour, baking powder, salt, and poppy seeds. Stir just until combined.

6. Scoop batter into muffin tin, distributing evenly.

7. Bake muffins for 15 to 20 minutes. Remove from oven and let them rest in the muffin tin for 5 minutes. Remove from the tin and cool on a wire rack.

NOTES:

For additional lemon flavor, add the zest of a lemon. Alternatively, use up to 1/2 cup lemon juice and reduce the milk to 1/2 cup, making sure the lemon juice and milk combined equal 1 cup.