Lemon Poppy Seed Muffins
Yield: 12 to 18 muffins
  • 1¾ cups all purpose flour
  • ¾ cup sugar, plus 1 teaspoon for sprinkling
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 egg, lightly beaten
  • ¾ cup buttermilk (in Israel that's the blue milk container that says 1.5%)
  • ¼ cup fresh lemon juice
  • ½ cup (1 stick) unsalted butter, melted
  • 1 tablespoon poppy seeds
  • 1 teaspoon lemon zest
  1. Preheat oven to 350F. Lightly grease a standard 12 muffin pan or a jumbo 6 well muffin pan (or use cupcake tins). 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.
  2. 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 to overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest. Spoon batter into muffin pan, filling each ¾ full. Bake until slightly puffed and golden, 20-22 minutes. Remove the muffins from the pan and cool slightly on a wire rack.
Recipe by Katherine Martinelli at http://www.katherinemartinelli.com/blog/2011/lemon-poppy-seed-muffins/