Soft Lemon Poppy Seed Muffins
Very soft lemon muffins with small poppy seeds. A very easy recipe to make for breakfast, brunch or a snack!
Ingredients
- 330 g flour T55
- 150 g granulated sugar
- 2,5 cc baking powder
- 0,5 cc baking soda
- 0,5 cc salt
- 1,5 cs poppy seeds or + if you want
- 2 large eggs
- 100 g melted and warmed sweet butter
- 2 cs vegetable oil
- 200 g whole milk at room temperature
- 50 g heavy whipping cream 30% at room temperature
- 2 yellow lemons
Prepare in advance
- In a bowl, mix together the flour, powdered sugar, baking powder, baking soda, salt and poppy seeds.
- In another bowl, quickly mix the eggs, milk, cream, lukewarm melted butter and oil. Add the zest of the two lemons and 1 to 2 tablespoons of lemon juice.
- Incorporate the dry ingredients into the liquid ingredients in three batches, using a whisk to start then a spatula when the dough thickens. Do not mix more than necessary: just enough to no longer see any flour.
- Let the dough rest covered with cling film, at room temperature for 1 hour. This will allow the muffins to rise well.
- Preheat the oven to 220° traditional heat. Cooking is done in two batches. Place 6 paper cases in your muffin tin, leaving empty space between each (hot air needs to circulate for better baking).
- Using an ice cream scoop for ease, fill each cup with dough to the top. Do not over-knead the dough to prevent it from deflating.
- Bake first for 8 minutes at 220° then reduce to 175° without opening the oven door, for 8 minutes. The duration varies depending on the oven. The muffins should be golden brown. You should test the cooking using a wooden skewer: if it comes out dry or with a few crumbs then it is cooked.
- Wait 5 minutes before unmolding the muffins, placing them on a rack to cool.
Notes
These lemon poppy seed muffins will keep at room temperature, in an airtight container for about 4-5 days or in the refrigerator for up to 1 week.
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NB: this recipe was reworked in September 2024 to be softer, more puffy. If you want to find the previously published recipe, here are the ingredient dosages (the preparation steps are identical, cooking was at 180 ° for 23 min.): 100g brown sugar, 2 eggs, 200g flour, 1 sachet baking powder, 100g melted unsalted butter, 2 lemons, 1,5 tbsp poppy seeds.