My husband loves muffins in all their varieties but these ones are his absolute favorite. We make them at least once every week. Thankfully, we have a lemon tree in our garden so we always use fresh lemons but if you don’t have fresh lemons, you can use store-bought lemon juice. They won’t taste as good as the ones made with fresh lemons, but they will come pretty close. I baked them with the store-bought lemon juice once, just to see if it will work, and it did.
Zesty Lemon Poppy Seed Muffins
- Sift the dry ingredients. Add the sugar and poppy seeds.
- In another bowl, whisk the liquid ingredients together. Add them to the flour mixture and mix until just combined. Do not over mix; the batter should still be lumpy.
- Spoon the mixture into greased muffin tins, filling each tin up to two-thirds full. Bake in a preheated oven at 390°F/200°C for 20 minutes.
- A medium-sized lemon yields about 45ml of juice. To extract maximum juice, warm a whole lemon in a preheated moderate oven for 2 minutes.
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