Easy Homemade Lemon Poppy Seed Muffins Recipe

Preheat the oven to 350 °F.
Combine the dry ingredients, up to and including the poppy seeds, in a small bowl.
1 ½ cup all-purpose flour, ¾ tsp baking soda, ¾ tsp baking powder, Pinch of salt, 3 tbsp poppy seeds
Juice and zest half a lemon then add all of the wet ingredients to a large bowl and whisk well until well combined.
3 tbsp lemon juice, ¾ tsp lemon zest, 2 eggs, 1/3 cup neutral oil, ½ cup kefir, 1/3 cup sugar
Add the dry ingredients into the wet ingredients in three parts whisking gently just until combined.
Line a muffin tin with silicone or paper cups, or grease the pan. Fill each muffin cup ¾ way up and bake for 20 minutes. Check doneness by inserting a toothpick into the center of a muffin to make sure it comes out clean.
Oil to grease the muffin tin
Let cool in the pan for 5 minutes then move to a wire rack to finish cooling.
Store in an air-tight container on the counter for up to three days or in the fridge for up to a week.