LEMON POPPYSEED MUFFINS

Tender & moist, jumbo bakery-style lemon poppyseed muffins.

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Combine dry ingredients and poppy seeds

Mix together granulated sugar and lemon zest.

Add butter to sugar mixture and beat until creamy.

Add in eggs, one at a time.

Add in the milk. Stir until combined.

Add dry ingredients to wet ingredients.

Divide batter into 6 greased jumbo muffin tins.

Bake in 425°F oven for 5 minutes. Reduce heat to 375°F and bake another 20-25 minutes.

Poke holes in the muffins and drizzle with syrup, then glaze.

Swipe up for the recipe!