The One-Bowl Lemon Poppy Seed Muffins I Make All Spring Long

Ingredients

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 large eggs
• 3/4 cup whole or 2% milk
• 1/2 cup vegetable oil
• 2 medium lemons
• 1/4 cup poppy seeds
• Turbinado sugar

Instructions

1. 1

   Line a 12-cup muffin tin with paper liners.

2. 2

   Finely grate the zest from both of the lemons and set aside. Then, juice one lemon and measure 2 tablespoons of juice.

3. 3

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Use a wooden spoon to beat in the eggs, milk, oil, lemon juice, and lemon zest until just combined. Stir in the poppy seeds.

4. 4

   Use a 1/3-cup dry measuring cup to scoop the batter into the lined muffin tin. Sprinkle the tops of the batter portions with turbinado sugar, if desired.  Bake the muffins until tall and set, and a toothpick inserted into the center of one muffin comes out clean, 16 to 20 minutes.

5. 5

   Remove from the oven and let the muffins cool in the tin for 10 minutes. Transfer to a wire rack to cool completely, then serve. Store leftover muffins in an airtight container or zip-top bag at room temperature for up to 3 days.  Love the recipe? Leave us stars and a comment below!