Lemon Poppyseed Muffins

These poppyseed muffins are sunshine on a cloudy day. These are the lemon poppyseed muffins that will make people ask if they can stay over just to have breakfast in the morning. The fresh lemon zest and lemon whipped honey adds the perfect amount of fresh zing.

Lemon Poppyseed Muffins
(lemon zest, poppyseeds + lemon whipped honey)
Makes 12

What you need:
2 1/2 cups all-purpose flour
1/2 cup sugar
2 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons poppyseeds
1/2 cup unsalted butter, melted and cooled
1/2 cup Savannah Bee Company Whipped Honey (we used Whipped Honey with Lemon)
2 tablespoons canola oil
2 eggs
1/4 cup sour cream or whole fat plain yogurt
1/4 teaspoon almond extract
2 tablespoons lemon zest
1 tablespoon lemon juice
1 cup milk

What to do:

1. Wash Up!

2. Make the batter: In a medium size bowl, whisk together flour, sugar, baking powder, baking soda and poppyseeds, set aside. In a large bowl whisk to combine butter, lemon honey, canola oil, eggs, sour cream or yogurt, almond extract, lemon zest, lemon juice and milk. In a few additions, fold the dry ingredients into the wet ingredients.

3. Rest the batter: Preheat oven to 425° F. and prepare a muffin tin with papers or by greasing the pans. Cover the batter with plastic wrap and let rest for 30 minutes to 1 hour.

4. Bake the muffins: Spoon batter into prepared muffin tins filling them slightly more than 3/4 of the way full. Bake for 10 minutes, then lower the oven temp to 375° F. and bake for an additional 10 minutes or until a tester comes out clean.

To Serve: Serve warm with honey butter!

Pro Tip: Muffins love a preheated oven! They really pop when they have the right heat. Don’t put the muffins in the oven before it’s fully preheated.

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