Lemon Poppy Seed Muffins Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">250g all-purpose flour</li><li class="ingredients-single-item">2 tsp baking powder</li><li class="ingredients-single-item">½ tsp salt</li><li class="ingredients-single-item">20g poppy seeds</li><li class="ingredients-single-item">115g unsalted butter, at room temperature</li><li class="ingredients-single-item">200g granulated sugar</li><li class="ingredients-single-item">2 large eggs, at room temperature</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">Zest of 2 lemons (about 2 tbsp)</li><li class="ingredients-single-item">60ml fresh lemon juice (about 2 lemons)</li><li class="ingredients-single-item">120ml whole milk</li><li class="ingredients-single-item">For the glaze:</li><li class="ingredients-single-item">120g powdered sugar</li><li class="ingredients-single-item">2-3 tbsp fresh lemon juice</li><li class="ingredients-single-item">½ tsp lemon zest</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">12-cup muffin tin</li><li class="equipment-single-item">Paper muffin liners</li><li class="equipment-single-item">Microplane or zester</li><li class="equipment-single-item">Citrus juicer</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Line a 12-cup muffin tin with paper liners or lightly grease with butter if you prefer no liners. This temperature creates the perfect environment for the muffins to rise quickly and develop those beautiful domed tops.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, salt, and poppy seeds until evenly distributed. Whisking the dry ingredients separately ensures the leavening agents and salt are evenly distributed throughout the batter, preventing any bitter spots from undistributed baking powder.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl, cream the butter and sugar together using an electric mixer on medium speed for about 3-4 minutes until light and fluffy. This step is crucial for creating air pockets that will help your muffins achieve a tender texture. The mixture should turn pale and increase slightly in volume.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the eggs one at a time, beating well after each addition until fully incorporated. Then mix in the vanilla extract, lemon zest, and lemon juice. Don't worry if the mixture looks slightly curdled after adding the lemon juice – this is normal and will smooth out once you add the flour.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients (⅓ dry, ½ milk, ⅓ dry, ½ milk, ⅓ dry). Mix on low speed just until combined after each addition. This alternating method prevents overmixing, which would develop too much gluten and make your muffins tough.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Stop mixing as soon as the last traces of flour disappear. The batter should be thick but scoopable. Using a large ice cream scoop or ¼-cup measure, divide the batter evenly among the muffin cups, filling each about ¾ full. This gives them room to rise without spilling over.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Avoid opening the oven door during the first 15 minutes of baking, as the temperature drop can cause muffins to sink in the middle.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This brief cooling period helps them set up enough to remove cleanly from the tin without falling apart.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the muffins are cooling, prepare the glaze by whisking together the powdered sugar, 2 tablespoons of lemon juice, and lemon zest in a small bowl until smooth. Add more lemon juice, a teaspoon at a time, until you reach a thick but pourable consistency. The glaze should coat the back of a spoon but still drip off slowly.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once the muffins have cooled completely, drizzle or spoon the glaze over the tops, allowing it to run down the sides slightly. Let the glaze set for about 15 minutes before serving. For the best flavor experience, enjoy these muffins within 2-3 days, storing them in an airtight container at room temperature, or freeze for up to 3 months and thaw at room temperature when ready to enjoy!</li></ol>