Lemon Poppy Seed Muffins
Try these colorful and scrumptious muffins that go hand-in-hand with a sunny day.
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
unsifted |
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
baking powder
|
|
| 4 | teaspoons |
poppy seed
|
|
| 2 | tablespoons |
lemon zest
grated |
|
| ¾ | cups |
sugar
|
|
| ½ | cup |
butter
softened |
|
| 2 | large |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
unsifted |
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
baking powder
|
|
| 2E+1 | ml |
poppy seed
|
|
| 3E+1 | ml |
lemon zest
grated |
|
| 177 | ml |
sugar
|
|
| 118 | ml |
butter
softened |
|
| 2 | large |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 5 | ml |
vanilla extract
|
|
Directions
Preheat oven to 400℉ (200℃). Combine flour, baking soda, salt, baking powder, poppy seeds and lemon rind.
In a large mixer bowl, beat sugar and butter until fluffy. Beat in eggs until smooth. Add buttermilk and vanilla. Mix well. Stir in flour mixture JUST until moistened. Fill paper cup-lined or greased muffin cups ¾ full.
Bake 20 minutes, or until golden brown. Serve warm.
Makes 12 to 15 muffins.
