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Recipe

Lemon Poppy Seed Muffins With Raspberry Butter

  • Yield: 12 regular muffins, or 6 jumbo muffins

Ingredients

  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar, plus 1 teaspoon for sprinkling
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 3/4 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon poppy seeds
  • 1 teaspoon lemon zest
  • Raspberry Butter

Directions

  • Preheat oven to 350 degrees F. Lightly grease a standard 12-well muffin pan or a jumbo 6-well muffin pan.
  • Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk, and lemon juice.
  • Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest.
  • Spoon batter into the prepared muffin pan, filling each well 3/4 full. Bake until slightly puffed and golden, 20 to 22 minutes. Cooking time may be a little longer if you are baking jumbo-sized muffins. Lightly sprinkle sugar over the tops of the muffins, if desired. Remove the muffins from the pan and cool slightly on a wire rack. Serve the muffins warm, with Raspberry Butter.