Thursday, June 3, 2010

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

2 cups flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1/2 cup unsalted butter at room temperature
1 1/2 teaspoons finely grated lemon zest (about half a lemon)
2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins
2 large eggs
4 teaspoons poppy seeds
1/2 cup milk
Preheat the oven to 375 degrees F. Grease a 12 cup muffin pan. Sift the flour, baking powder, and salt into a medium bowl and set aside.

In a standing mixer fitted with the paddle attachment, 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.

Fold the flour and milk in gently until barely combined. Do not overmix.
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.
Notes: I used whole wheat flour on this and substituted applesauce for half of the butter. They were extremely moist! Careful not to overbake if you do use applesauce. My kids devoured these for breakfast!!

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