If all things go according to plan, I’m going to start selling a few of my baked goods at a local business here in Brooklyn. It’s not going to be much, but I’m excited. I love baking but I need people to eat all of this stuff! So, this works out really well for me and hopefully makes people smile as well. All that said, I’m currently putting together a list of baked goods that travel well, sit pretty and taste great.
Today I made lemon poppy seed muffins. I hope to make these regularly for this new adventure. It’s simple and I don’t think I’ve ever met a person that doesn’t like lemon poppy seed muffins.
I should mention that the original recipe was taken from The Food Network. All I did was tweak the process.
What you will need
- Muffin tins (regular sized or miniature)
- Mixer (not necessary but easier!)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 teaspoon lemon zest
- 2/3 cup granulated sugar
- 2 large eggs (room temperature if possible)
- 4 teaspoons poppy seeds
- 1/2 cup milk
Mom It Down!
Preheat oven to 375.
Place the unsalted butter into your mixer. Let that sit for a bit so it’s easy to spread.
Grease your muffin tins.
In a separate bowl, add flour, salt and baking powder. Give that a quick mix. Set aside.
Add sugar and zest to the butter in your mixer. Beat that up until it’s creamy.
Add eggs, one at a time, beating between each one. Remove bowl from mixer. Add the poppy seeds.
Measure out 1/2 cup milk. Add flour in three stages adding the milk in between. Stir it up, but be careful not to over mix.
Fill muffin tins at least 2/3 full.
Bake for 25 minutes or until golden brown.
I used a canola spray on my muffin tins. It was much quicker than having to butter each one. They popped right out—simple and without a mess.
Also, my eggs were not at room temperature and they turned out just fine. But, next time I will plan ahead and let them sit out. But just an FYI: they will work cold if you’re in a hurry. ;]
Vegans! These can easily be made vegan. Just use an egg substitute and substitute soy milk for cow’s milk.
I’d also like to try a version using orange zest. In time. In time.
As always, please let me know if you have any suggestions and/or comments.