Lemon Poppy Seed Muffins

March 26th, 2011 by Erin Gennow
Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Here’s a muffin recipe I put together using the muffin batter ratio from Michael Ruhlman’s Ratio — classic Lemon Poppy Seed.  Next week I plan to show a variation that will make another Lemon Poppy Seed baked good (and it’s not Poppy Seed Bread, which is this same recipe, but baked in a loaf pan for a bit longer.)  If you plan to use milk, rather than butter milk, just use 2 teaspoons of baking powder, since the baking soda requires a more acidic liquid to activate it than the milk would provide.

Prep Time: 10 minutes

Cook Time: 25 minutes

Makes: 1 Dozen Muffins

Ingredients

8 ounces flour (about 1 ¾ cups)

4 ounces granulated sugar (about 2/3 cup sugar)

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon fine sea or kosher salt

1 tablespoon poppy seeds

Zest from 1-2 lemons (depending on how lemony you want the muffins)

8 ounces of buttermilk

2 large eggs

4 ounces butter, 1 stick, melted slowly and cooled

1 tablespoon fresh lemon juice

½ teaspoon vanilla extract

1 teaspoon lemon extract

Equipment

12 cup muffin tin, paper muffin cups (optional)

Process

Preheat the oven to 350 degrees Fahrenheit.

Slowly melt the 1 stick of butter in a pan over low heat.  Remove from heat and set aside to cool slightly.

Grease the muffin tin with the butter wrapper (unless you are using paper muffin cups).

In a large bowl place 8 ounces flour, 4 ounces granulated sugar, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon fine sea salt, 1 tablespoon poppy seeds, the zest from 1-2 lemons and whisk together until combined.

Whisk together the 2 eggs in a small bowl.

In another large bowl mix together the 1 stick melted butter, 8 ounces buttermilk, ½ teaspoon vanilla extract, 1 teaspoon lemon extract, 1 tablespoon lemon juice, and the 2 whisked eggs.

Add the flour mixture to the wet mixture in 3 parts.  Mixing just until combined.

Pour into the greased muffin tin and bake for about 25 minutes at 350 degrees Fahrenheit, or until a toothpick inserted into the center comes out clean.

Cool the muffins in the tin on a cooling rack for about 15-20 minutes before removing.

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