2 cups flour
2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, room temperature
1 tsp finely grated lemon zest
2/3 cup granulated sugar
2 large eggs, room temperature
4 tsp poppy seeds
1/2 cup milk
1 Tbsp granulated sugar for topping
Pre heat oven to 375°F.
Lightly brush a 12 cup muffin tim with butter or line with muffin papers. and set aside.
Sift flour, baking powder, and salt together in medium bowl and set aside.
In mixing bowl, cream butter, lemon zest, and sugar until light and fluffy, about 2 minutes. Scrape down sides with rubber spatula. Add eggs one at a time, beating well after each addition. Remove bowl from mixture. Stir in poppy seeds. Fold in flour mixture in 3 parts into butter mixture, alternating the milk in 2 parts. until just combined. Do not over mix the batter. Divide the batter evenly into the muffin tin and sprinkle the sugar over the top.
Bake until golden brown about 25 minutes. Cool muffins in the pan on a rack. Serve warm.