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 Lemon Poppy Seed Muffins | Status Approved | | Name |  Lemon Poppy Seed Muffins | | Category | The Bakery, Breakfast, Cakes & Pastries, American | | Serves/Yields | 12 muffins | | Source | Kate | | Difficulty | Easy | | Prep. Time | 20 minutes | | Cook Time | 25 minutes | | Introduction | | These are a moist lemony muffin, great for breakfast and snacks.I keep my poppy seeds in the freezer as they can go rancid easily. | | Ingredients | | 2 cups unbleached all_purpose_flour
2 teaspoons baking_powder
1/4 teaspoon salt
1/2 cup unsalted butter , at room temperature,
1 teaspoon finely grated lemon zest
2/3 cup granulated_sugar , plus up to 1 tablespoon for topping the muffins, if desired
2 large eggs, at room temperature
4 teaspoons poppy_seeds
1/2 cup milk
| | Directions | | Step: 1 | Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter or use paper muffin liners,and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside. | | Step: 2 | In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
| | Step: 3 | Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
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Time submitted: Friday, October 22. 2004 at 19:37:52 Contributed By: Kate
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