Lemon Poppyseed Muffins

Servings: 14-16

Time: 1 hours

Ingredients

2 cups all-purpose flour

3/4 cup granulated sugar

3 Tbsp poppy seeds

1 Tbsp lemon zest (about 2 lemons)

1 Tbsp orange zest (about 1 orange)

1 tsp baking powder

1/2 tsp salt

1/2 tsp baking soda

1 large egg (room temperature)

1 large egg yolk (room temperature)

1/2 cup unsalted butter (1 stick) (melted)

3/4 cup milk

2 Tbsp freshly squeezed orange juice (about 1 orange)

2 Tbsp freshly squeezed lemon juice (about 1 lemon)

1/2 tsp vanilla extract

Directions 

Preheat oven to 350 degrees. Line two cupcake pans with paper liners.

Whisk together the flour, sugar, poppy seeds, zests, baking powder, salt, and baking soda in a large bowl. 

In a medium bowl, whisk together the egg, yolk, and melted butter just until the eggs are broken up. Add milk, juices, and vanilla and mix to combine. 

Add wet ingredients to the dry ingredients and stir just until evenly combined. Do not overmix. 

Place batter into prepared pan using a large cookie scoop or ice cream scoop. Bake for 17 minutes or until a tester comes out clean.