Lemon flavored anything and I’m in love actually. If that’s the case for you too, you’ll have to check out these lemon cookies, this lemon pound cake, or my favorite lemon poppyseed scones. Yum, yum, YUM! These muffins are soft, fluffy and the batter comes together in minutes. You’ll love how lemony and bright these are and their perfectly high domed bakery-style muffin tops.
Flour: be sure to spoon and level the flour by using a spoon to scoop the flour into the measuring cup and use the back of a knife to level off the top of it. Using this method helps because you could end up with 50% more than you need if you just scoop the measuring cup into the bag. Lemon juice: fresh is best! Poppyseeds: of course! This recipe is loaded with 2 Tbsp. poppyseeds. Sugar: You’ll need white sugar for the muffin batter. Butter: Using butter in muffins gives them a richer taste, compared to using oil. I use unsalted butter. Whole milk: I use whole milk to give these muffins a delicious texture and taste and it can help activate the baking soda and baking powder. Sour cream: adds moisture to the muffins. Other ingredients needed: lemon zest, cardamom, eggs, lemon extract.
