Poppy seed muffins are delightful with their slightly nutty flavor and tender crumb. Here's a classic recipe to make a batch of these delicious muffins:
Poppy Seed Muffins
Ingredients:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup poppy seeds
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup milk (whole milk or 2% works best)
- 1/2 cup plain Greek yogurt or sour cream
- 1 teaspoon vanilla extract
- Zest of 1 lemon (optional, for added flavor)
Instructions:
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Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups well.
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Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
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Prepare the Wet Ingredients: In another bowl, whisk together the melted butter, eggs, milk, yogurt or sour cream, vanilla extract, and lemon zest (if using) until smooth.
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Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Gently fold the mixture together with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
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Fill the Muffin Tin: Divide the batter evenly among the muffin cups, filling each about 2/3 full.
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Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Cool and Serve: Let the muffins cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely. Serve warm or at room temperature.
Tips:
- For a bit of extra sweetness, you can glaze the muffins with a simple lemon glaze. Just mix 1/2 cup powdered sugar with 1-2 tablespoons lemon juice and drizzle over the cooled muffins.
- To ensure the muffins are evenly baked, make sure to rotate the muffin tin halfway through baking.
Enjoy your poppy seed muffins with a cup of coffee or tea, or simply as a tasty treat!
