Lemon Poppy Seed Muffins

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Servings: 10-12
READY IN
45mins
Ingredients
  • 1⁄2 cup sweet creamy butter, softened
  • 2⁄3 cup sugar
  • 2 large eggs, separated
  • 1 1⁄3 cups flour
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 2 tablespoons poppy seeds
  • 2 lemons, zest of, grated
  • 1⁄4 teaspoon salt
  • 1⁄2 cup buttermilk or 1/2 cup plain yogurt
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla
Directions
  • Preheat oven to 350F Coat muffin tin with nonstick cooking spray.
  • In a large bowl, cream the butter and sugar until fluffy.
  • Add the egg yolks, one at a time.
  • Beat well after each.
  • In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
  • With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
  • Beat just until smooth.
  • In another bowl, beat the egg whites until soft peaks form.
  • Gently fold them into the muffin batter until blended.
  • Spoon the batter into the prepared pan, 3/4-full.
  • Bake at 350F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Cool for 5 minutes before removing to cool completely.
  • I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
 

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