Simple lemon poppy seed muffins
Difficulty
Easy 👌20
min.
Preparation
20
min.
Baking
0
min.
Resting
Ingredients
| 2 | lemons |
| 300 g | butter (soft) |
| 250 g | sugar |
| 1½ tsp | vanilla sugar |
| 5 | eggs |
| 300 g | all-purpose flour |
| 3 tsp | baking powder |
| ½ tsp | salt |
| 30 g | poppy seeds |
Metric
Imperial
How-To Videos
Utensils
- zester
- citrus juicer
- oven
- cutting board
- knife
- large bowl
- hand mixer with beaters
- sieve
- muffin cup liners
- muffin pan
- ice cream scoop
Nutrition per serving
Cal
414
414
Protein
7 g
7 g
Fat
25 g
25 g
Carb
41 g
41 g
Step 1/6
- 2 lemons
- zester
- citrus juicer
- oven
- cutting board
- knife
Preheat oven to 180°C/350°F. Zest half of the lemons and juice all of them.
Step 2/6
- 300 g butter
- 250 g sugar
- 1½ tsp vanilla sugar
- large bowl
- hand mixer with beaters
Beat butter, sugar, and vanilla sugar with a hand mixer until pale and foamy.
Step 3/6
- 5 eggs
- hand mixer with beaters
Then, whisk in eggs one by one until fully incorporated.
Step 4/6
- 300 g flour
- 3 tsp baking powder
- ½ tsp salt
- sieve
- large bowl
- hand mixer with beaters
Sift flour, baking powder, and salt into separate bowl. Add to butter mixture and whisk until a smooth dough forms.
Step 5/6
- 30 g poppy seeds
- hand mixer with beaters
Add lemon zest, lemon juice, and poppy seeds to dough and stir in evenly.
Step 6/6
- muffin cup liners
- oven
- muffin pan
- ice cream scoop
Scoop dough into muffin pan. The muffin pan should either be greased or lined with muffin liners. Bake in preheated oven at 180°C/350°F for approx. 20 - 25 min. until golden.
in Berlin