This is a great copycat recipe for the Lemon Poppyseed Muffins at the world’s most prolific coffee chain. (You know the one I’m talking about; it starts with an “S”, and rhymes with “tarbucks”.) But, let’s face it: This is not really a muffin — it’s a freakin’ cupcake. Nevertheless, they are quite tasty with a shot or two of espresso!
Ingredients*
- 3/4 cup White Sugar
- 1/2 cup Butter or Margarine, softened
- 2 Large Eggs
- 2 tsp. Lemon Extract
- 1/2 tsp. Baking Powder
- 1/4 tsp. Salt
- 1-1/2 cups All-Purpose Flour
- 2/3 cup Whole Milk
- 6 drops Yellow Food Coloring
- 2 tbsp. Poppyseeds
*If you’re in a hurry, or don’t bake very much, you can get away with using any commercially available lemon cake mix and just add the poppyseeds. It’ll be our little secret.
Directions
- Preheat oven to 350 degrees.
- Line a cupcake tin with 12 paper liners (or more if you’re using cake mix instead of this recipe.)
- In a large bowl or stand mixer, beat sugar, butter or margarine, eggs, and lemon extract together until smooth and creamy.
- Mix together flour, baking powder, and salt.
- Add flour mixture to batter, alternating with cold milk, and beat until well combined.
- Add yellow food coloring and poppyseeds, and beat at medium speed for two minutes.
- Spoon batter into the prepared muffin cups until about 3/4 full (about 1/3 cup.)
- Bake in preheated oven until a toothpick inserted in the center comes out clean, about 15 to 20 minutes.