Ingredients :
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (120ml) milk
- ¼ cup (60ml) vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (optional, for added flavor)
Instructions :
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin container with cupcake holders or just grease it slightly.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- Mix Wet Ingredients: In another bowl, whisk together the milk, vegetable oil, eggs, and vanilla extract. If using lemon zest, add it to this mixture.
- Combine: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Over-mixing should be avoided in order to maintain the lightness and fluffiness of the muffins.
- Fill Muffin Cups: Divide batter among muffin cups filling each about ¾ full.
- Bake : Bake in preheated oven for 18-20 minutes or until toothpick inserted into center comes out clean.
- Cool: Give the muffins few minutes to cool in the tin, then transfer them to a wire rack so that they can cool completely.
