The nutty flavor of poppy seeds is complemented by a generous hit of fresh lemon zest in this quintessential muffin recipe. Store oil-rich poppy seeds in the freezer or refrigerator to keep fresh.
- 3 cups flour
- 1 tbsp. baking powder
- 1⁄2 tsp. kosher salt
- 1 cup plus 1 tbsp. sugar
- 3⁄4 cup milk
- 12 tbsp. unsalted butter, melted
- 2 tbsp. poppy seeds
- 3 eggs
- Zest of 2 lemons
Heat oven to 375°. Line a 12-cup muffin tin with paper liners; set aside. Whisk together flour, baking powder, and salt in a large bowl, and set aside. Whisk together 1 cup sugar, milk, butter, poppy seeds, egg, and zest in a medium bowl. Pour over dry ingredients, and stir until just combined.
Divide batter evenly among muffin cups and sprinkle each with remaining sugar. Bake until golden brown, about 22 minutes.