I don’t know anyone that doesn’t like a lemon poppy seed muffin. They’re like light little yellow cakes, beautifully polk-a-dotted with tiny black beads. Like little cake pieces of art, that you can eat- that taste like lemon. They are great for luncheons, brunches, and breakfast… nice with coffee or tea. Lemon poppy seed muffins are perfect to serve alone or along side a salad. And they are great in all sizes from jumbo to mini-muffins. I just love ’em.
Makes 12 medium muffins
As organic as possible:
1/2 cup Butter (1 stick), softened
3/4 cup Sugar
2 Eggs, at room temperature
1 1/2 cups Flour
1 tsp Baking soda
2 Tbsp Poppy seeds
zest of 1 large or 2 small lemons
1/4 tsp Salt
1/2 cup Milk
Juice of 1 lemon (about 3 Tbsp)
1 tsp Vanilla
Preheat oven to 350°. Grease a standard 12 cup muffin pan and set aside.
In a large bowl cream together the butter and sugar with a hand held mixer (or a spoon and determination), until light and fluffy. Add eggs 1 at a time, trying to keep a creamy consistency but not over-beating. In a separate bowl, whisk together the dry ingredients; flour, baking soda, poppy seeds, zest and salt. Thirdly, in a liquid measuring cup, stir milk, lemon juice and vanilla. Alternate adding and mixing the “dry” ingredients (flour mixture) and the “wet” ingredients (milk mixture) to the creamy butter mixture- just until incorporated. When all ingredients are combined, scoop batter into prepared muffin pan about 3/4 full. (Side note: I like to use an ice-cream scoop to keep an even amount in each cup. It helps them bake evenly.)
Bake for about 20-25 minutes, until edges are just starting to brown and cake is light and spongy. Insert a clean toothpick into center muffin to test. If it comes out clean, they’re ready!