Lemon poppy seed muffins a nice addition to the spring brunch table

Ingredients:

• 1 and 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup milk
• 2 large eggs, room temperature
• 2 tablespoons lemon juice
• 2 tablespoons lemon zest
• 1 tablespoon poppy seeds

Instructions:

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
3. In a separate mixing bowl, whisk together the melted butter, milk, eggs, lemon juice, lemon zest, and poppy seeds.
4. Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!

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