Lemon Poppy Seed Muffins
Emeril’s Lemon Poppy Seed Muffins:
Lemon Poppy Seed Muffins
1 3/4 cups all-purpose flour
3/4 cup sugar, plus 1 teaspoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/2 cup (1 stick) unsalted butter, melted
1 tablespoon poppy seeds
1 teaspoon lemon zestPreheat oven to 350 degrees F. Lightly grease a standard 12-well muffin pan or a jumbo 6-well muffin pan.
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.
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 overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest.
Spoon batter into the prepared muffin pan, filling each well 3/4 full. Bake until slightly puffed and golden, 20 to 22 minutes. Cooking time may be a little longer if you are baking jumbo-sized muffins. Lightly sprinkle sugar over the tops of the muffins, if desired. Remove the muffins from the pan and cool slightly on a wire rack.
June 7th, 2007 at 8:08 am
Yum! This is one that I will definitely have to try - they look amazing! And now … I’m hungry.