360g all purpose flour

240 mL whole milk

1/2 cup butter, melted & slightly cooled

166g cane sugar

2 large eggs

2 T poppyseeds

zest & juice of two lemons

2 t baking powder

1. Preheat the oven to 425°F.

2. In a large bowl, combine the flour and baking powder.

3. In a small bowl, whisk together the butter, sugar, lemon juice, and lemon zest. Add the eggs and whisk again. Add the milk and stir until uniform.

4. Add the wet ingredients to the dry ingredients, plus the poppyseeds. Mix only until the last bit of flour is incorporated.

5. Prepare a 12-cup muffin tray with parchment paper or baking cups.

6. Pour the batter into the muffin tray, distributing evenly between all 12 cups.

7. Bake at 425°F for 5 minutes.

8. Without opening the open, reduce the temperature to 350°F and bake for an additional 14 minutes.

9. Once baked, let the muffins rest in the tray for 5 minutes. Move to a cooling plate and enjoy warm or at room temperature.

Leftovers

Store leftover muffins in an airtight container in a single layer at room temperature for up for three days.

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