You will be unable to decide which you love more – how delicious these are or how fast they are to throw together. It doesn’t hurt that they freeze great, making them the perfect grab and go snack on busy mornings.
Combine dry ingredients. Whisk together the flour, baking soda, and salt. Set aside.Mix wet ingredients. Whisk together the sugar, eggs, lemon zest, lemon juice, and milk. Then whisk in the butter.Fold the wet ingredients into the dry ingredients. Mix until just combined then stir in the poppy seeds.Bake. Fill each muffin cup 2/3 full with muffin batter. Bake until a toothpick inserted into the middle of the muffin comes out with just a few crumbs.
Size is important. The lemons should be between two and three inches.The lemon should feel firm and not squishy.
Start by whisking the flour in its container (flour bag, glass jar, etc.).Use a spoon to scoop it from the container into a dry measuring cup. Don’t use the measuring cup to scoop it from the container. Level off the measuring cup with the flat end of a spatula.
Place the cooled muffins in a single layer on a tray or plate.Freeze them for two to four hours.Transfer the muffins to an airtight container and freeze them for up to three months.To eat, remove a muffin from the freezer and let it come to room temperature. This will take about 30 minutes to 1 hour.
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