Preparation Tips

Details of how to make the recipe

1. Preheat the Oven: Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. Prepare Wet Ingredients: In a large bowl, combine the sugar and lemon zest, rubbing them together to release the lemon oils. Add melted butter, eggs, lemon juice, milk, and vanilla extract. Whisk until smooth.
4. Combine: Gradually add the dry ingredients to the wet mixture, folding gently until just combined. Do not overmix.
5. Scoop Batter: Fill each muffin cup about ¾ full with the batter.
6. Bake: Place in the preheated oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
7. Cool: Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Highlight Key Techniques for Best Results

• Zesting: Use a microplane for fine lemon zest without bitter pith.
• Mixing: Gently fold ingredients to avoid dense muffins.
• Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to a month.