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Butter: This recipe uses one stick of butter, which should be melted and cooled before being combined with the other ingredients. To melt it, use a small saucepan over medium-low heat or microwave it, covered, at 50% power in 30-second increments.
Milk: A quarter cup of whole milk adds moisture to these muffins. Be sure to let it come to room temperature before adding it to the batter; otherwise, it can cause the melted butter to solidify upon contact, which can impact the texture of the finished result.
Eggs: You’ll need two eggs for the batter. Just like with the milk, it’s best to let them come to room temperature before using. Let them sit out of the fridge for 15 to 20 minutes, or pop them in a bowl of warm water for about 5 minutes to remove the chill.
How to Perfectly Portion Batter Before Baking
This recipe makes just enough batter to fill 12 muffin cups two-thirds of the way. For perfect portioning, we recommend using a large ice cream scoop. It’ll ensure each muffin is the same size and will make scooping out the batter a cinch. The ideal size for muffins is a #16 scoop, which holds about one-quarter cup of batter. You can also use an oiled one-quarter measuring cup or a large spoon if that’s what you have on hand.
Ingredients
2 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon coarse salt
1 cup sugar, plus more for sprinkling (optional)
2 large eggs, room temperature
1 ½ teaspoons lemon zest plus ¼ cup lemon juice
¼ cup whole milk, room temperature
1 stick unsalted butter, melted and cooled
3 tablespoons poppy seeds, plus more for sprinkling (optional)
Directions
Lemon Poppy Seed Muffins
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