I am hosting Easter brunch tomorrow and the menu is set. Egg bake with bacon and turkey sausage will be the main course along with fruit and these muffins. We will finish with carrot tea cake; which of course will be topped with cream cheese frosting. I can taste it already.
This was the first time I made lemon poppy seed muffins; a little surprising as we both love them. I knew they would be delicious by just the look and scent of the batter. The poppy seeds with all that good lemon zest and fresh juice smelled so good.
Adapted from Food.com
½ cup Butter, softened
⅔ cup Sugar
2 large Eggs, separated
1 ⅓ cups Flour
1 tsp Baking Powder
½ tsp Baking Soda
2 Tbsp Poppy Seeds
2 Lemons, zest of, grated
¼ tsp Salt
½ cup Buttermilk
2 Tbsp Fresh Lemon Juice
1 tsp Vanilla
Preheat oven to 350°F Coat a 12 cup muffin tin with nonstick cooking spray.
In a large bowl, cream the butter and sugar until fluffy.
Add the egg yolks, one at a time. Beat well after each.
In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
Add the dry ingredients to the creamed mixture, alternating two times with the buttermilk, then lemon juice, and then vanilla.
Beat just until smooth.
In an electric mixer, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended.
Spoon the batter into the prepared pan, ¾-full. A cookie scoop works very well for this. No spills and easier to get the right amount for each muffin.
Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes before removing to cool completely.
When making cupcakes and muffins these are so handy.