Lemon Poppy Seed Muffins

Wonderfully moist, full of poppy seeds and flavored with lemon zest

Some people can tell that the combination of lemon and poppy seed is old-fashioned. But adding lemons and poppy seed to a familiar recipe, such as muffins, is a scrumptious twist! You'll fall in love with these wonderfully moist muffins flavored with lemon zest.

And if you wanna something new and lemony - try lemon cake roll или moist lemon cake.

Ingredients:

• 2 2/3 cup all-purpose flour
• 1/2 tsp salt
• 3 tsp baking powder
• 2 tbsp poppy seeds
• 2 large eggs
• 1/3 cup vegetable oil
• 2/3 cup sugar
• 2 tsp pure vanilla extract
• 1 tbsp lemon zest
• 2 tsp lemon juice
• 1 cup milk
• 1/2 cup white chocolate (optional)

Process:

Preparation:

• preheat your oven to 190° C (375° F),
• if you do not use muffin paper cups, lightly grease a muffin tin and set aside.

Dry ingredients:

• combine the flour, salt, baking powder and poppy seeds in a medium mixing bowl,
• mix well and set aside.

Wet ingredients:

• whisk the egg until blended in a big bowl,
• slowly add the oil, whisk constantly,
• add the sugar in the same way,
• add vanilla extract, lemon zest, lemon juice and milk, whisk to blend completely.

Making the batter:

• add the dry ingredients into the wet,
• stir gently, using a wooden spoon, until almost no flour is visible (a few lumps can still be present, but that’s ok). Keep in mind that over-mixing will result in tough muffins.

Baking and serving:

• divide the batter evenly in the muffin tin,
• sprinkle white chocolate on top,

• put it in the oven and bake until a wooden skewer inserted into the center comes out clean (about 20-25 minutes),
• once done, remove it from the oven and cool for about 10 minutes,
• remove it from the tin and serve.