Lemon Poppyseed Muffins

Lemon Poppyseed Muffins


Units Scale

1/2 c. unsalted butter (1 stick), softened

2/3 c. granulated sugar

2 eggs warmed to room temperature, separated

1 1/3 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 tbs. poppy seeds

1/4 c. lemon zest

1/2 c. buttermilk

2 tbs. fresh lemon juice

1 tsp. vanilla extract


HINT:  Set the butter and eggs out at least 30 minutes in advance so they warm to room temperature.

Pre-heat the oven to 350 degrees and spray muffin tins with non-stick cooking spray.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.  Set aside.

In a mixer fitted with whipping attachment, whip egg whites until they reach soft peaks, pour into a bowl and set aside.

In the mixer bowl, swap whipping attachment for paddle attachment and cream together the butter and sugar until light and fluffy, about 4-5 minutes.

Add egg yolks, one at at time, and mix until smooth.

Alternate adding buttermilk and lemon juice and then add the vanilla.

Slowly add in the dry ingredients, scraping down the sides of the bowl as needed.

Once the mixture is smooth, fold in the egg whites by hand.  Do not over-mix.

Spoon the batter into the muffin trays, filling about 3/4 of the way.

Bake at 350 degrees for 20-25 minutes.

Muffins are done when tops begin to turn golden and a cake tester comes out smooth.

Let the muffin tins cool on a wire rack for about 10 minutes, then gently remove them from the pan and finish cooling on wire rack.