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Home » Uncategorized » Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

April 21, 2012 by Judith Hannemann

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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.

 
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Comments

  1. Rachel @ Bakerita says

    February 6, 2013 at 5:23 am

    I LOVE lemon poppy seed muffins, and I've been craving them like crazy recently. Yum!

  2. Judith Hanneman says

    February 6, 2013 at 6:41 am

    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.

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