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352 grams King Arthur measure for measure flour

2½ teaspoon baking powder

½ teaspoon sea salt

2 tablespoons poppyseeds

200 grams granulated sugar

2 tablespoons lemon zest

2 large eggs, room temperature

80 grams of oil like canola or vegetable

170 grams oat milk, or dairy free milk of choice, room temperature

3-4 tablespoons fresh lemon juice

1-2 tablespoons turbinado sugar (optional)

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1. Preheat oven to 375° F. Line your muffin pan with paper liners and lightly spray with cooking spray. Set aside.

2. In a large mixing bowl, whisk together your flour, baking powder, salt, poppy seeds, sugar and lemon zest. Set aside.

3. In a separate bowl using a whisk, beat egg until frothy and bubbly. Then, add your oil of choice (I use either vegetable or canola), dairy free milk, and lemon juice to your frothy egg. Mix well.

4. Add your dry ingredients and mix together with a spatula using the folding technique until just combined.

5. Using a greased ½ cup measuring cup, scoop batter and pour into your paper liners. If making regular sized muffins, use a ¼ cup measure. Sprinkle turbinado sugar on top of your muffin batter if desired.

6. Bake for 25-28 minutes. These will still rise beautifully and have a slight dome, but will mostly be a little flatter on the tops compared to my other muffins.

7. Take muffins out of the oven and let them cool in the pan for 10-12 minutes. Then, transfer to cooling rack. Enjoy!

Notes

1. To have room temperature eggs quickly, put eggs into a container filled with warm water and wait 5-10 minutes.

2. ⁠For room temperature oat milk, simply microwave for 15-20 seconds.