Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

Lemon Poppyseed Muffins

Dry Ingredients

372g               1 ½ Cups + 2 Tablespoons                                   Cloud 9 APBM
24g                 1 Tablespoon + 2 Teaspoons                                Baking Powder
10g                 2 Teaspoons                                                             Ground Flaxseed
5g                    1 Teaspoon                                                               Salt

Wet Ingredients

194g               ¾ Cup + 2 Tablespoons                                         Sugar
81g                 2                                                                                  Eggs
162g               ⅔ Cup                                                                        Canola Oil
299g               1 ¼ Cup                                                                     Water
70g                 Scant ⅓ Cup                                                             Lemon Juice
2                                                                                                          Lemons worth of zest
45g                 3 Tablespoons                                                          Poppyseeds

Batch yield: ~16 medium-sized muffins


  • Preheat oven to 350°F
  • Sift dry ingredients into a bowl, set aside
  • In a separate, larger bowl, beat eggs and sugar until creamy
  • Add oil, water, lemon juice and lemon zest to your eggs and sugar
    • (the mixture will look really soupy, this is normal)
  • Add your sifted dry ingredients to your wet ingredients in three stages, incorporating well but not completely between each addition
  • Once your sifted dry ingredients are fully incorporated, gently mix in the poppyseeds until they are evenly distributed throughout the batter
  • Fill prepared muffin tins with liners ¾’s full, with a small metal spatula flatten the top of the batter in the muffin tin
    • (this will allow for a nice even dome on your muffins while they bake)
  • Bake for 13-17 minutes or until a skewer or cake tester comes out clean
  • Bake on the middle rack
  • Allow muffins to cool, enjoy!