Bobbie's
Baking

Lemon Poppy Seed Muffins

Fresh lemon with a gentle poppy seed crunch.

Lemon Poppy Seed Muffins, shown as a serving suggestion
Serving inspiration — Bobbie's own finished-dish photo will replace this when available.
8 to 12 muffins Conventional oven · 325°F · 12 to 20 min
VegetarianContains dairyContains gluten

Bobbie has confirmed the ingredient amounts, the yield (8 to 12 muffins), a conventional oven at 325°F, a 12 to 20 minute baking time tested with a toothpick, that she mixes the batter in a Kitchen Aid mixer, uses a silicone muffin pan (no greasing needed), fills each cup about three-quarters full, and cools them on the counter top. Still needed before this is sale-ready: storage guidance, freezing/reheating, any substitutions, and a photograph of her finished muffins. Bobbie's sheet says "baking seeds", which we read as poppy seeds — needs her confirmation.

Ingredients

  • 2 cups all-purpose flour
  • ⅔ cup sugar
  • ½ cup milk
  • ⅓ cup melted butter
  • 2 eggs
  • 2 tsp poppy seeds
  • 2 tsp baking powder
  • 2 tbsp lemon juice

Method

  1. 1

    Preheat the oven to 325°F (conventional oven). Set out a silicone muffin pan (no greasing needed).

  2. 2

    In a Kitchen Aid mixer bowl, combine the flour, sugar, poppy seeds and baking powder.

  3. 3

    Add the milk, melted butter, eggs and lemon juice, and mix on low speed until just combined — do not overmix.

  4. 4

    Divide the batter among the muffin cases, filling each cup about three-quarters full (makes 8 to 12).

  5. 5

    Bake for 12 to 20 minutes, until a toothpick inserted into the centre of a muffin comes out clean.

  6. 6

    Cool on the counter top.

From Bobbie's “Bobbie's Muffin Recipes”.