1/2 c. unsalted butter, softened blus more for greasing pan
1 t. finely grated lemon zest
2/3 c. granulated sugar plus up to 1 T. for topping muffins
2 large eggs, at room temp.
4 t. poppy seeds
1/2 cup whole milk
Instructions
preheat oven to 375 degrees f. Lightly brush a 12 muffin tin with butter, set aside. Sift the flour, baking powder, and salt into a meduim bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an elecric hand held mixer, cream the butter, zest, and 2/3 c. sgar until light and fluffy, about 2 min.. Scrape down the sides of the bowl with a rubber spatula. Add the eggs ine at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
Fold the flour in 3 parts into the butter mix, alternating with the milk in 2 parts, until just combined. Take care not to over mix the batter. Diveide the batter evenly into the muffin tin and sprinke the tops with sugar.
Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
Originally Submitted
1/14/2010
0 Out of 5 from
0 reviews
You can add this Lemon Poppy Seed Muffins recipe to your own private DesktopCookbook.