Lemon Poppyseed Muffins
2/3 cup sugar
Zest of 1 lemon
Juice of 1 lemon
3/4 cup buttermilk
2 cups flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 eggs
6 tbs oil
1 tsp vanilla
2 tbs poppy seeds
Additional sugar for muffin topping
Preheat oven to 400 degrees. In a large mixing bowl, mix sugar & lemon zest with your hands to scent sugar and release the oils. Add the flour, baking powder, baking soda & the salt. Stir.
In another bowl, add lemon juice, buttermilk, eggs, oil & vanilla. Whisk well. Add to dry ingredients, stirring only until dry ingredients are wet. Fold in poppy seeds.
Line a muffin tin (12 regular size or 6 Texas style) with paper liners or grease. Divide batter evenly in cups. Sprinkle about 1/2-1 tsp sugar on top of each muffin.
Bake at 400 degrees for 15-18 min for the regular size muffins or 25-30 min for the Texas style muffins. Remove muffins from pans after baking and cool completely on racks.
I LOVE lemon poppy seed muffins, and I've been craving them like crazy recently. Yum!
Rachel, try the other ones I have on here. They are better than these, at least I think so, for texture. They are way easy–cake mix base and you need ricotta.