Step 1/6
- 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
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
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.