Description
The Baxter Family’s Lemon Poppy Seed Muffins are sure to please during even the coldest winter nights. Read…
Ingredients
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- 1/2 cup (115 g) sweet creamy butter softened
- 2/3 cup (135 g) sugar
- 2 large eggs separated
- 1 1/3 cups (160 g) flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 tbsp poppy seeds
- 2 lemons, zest of grated
- 1/4 tsp salt
- 1/2 cup (120 ml) buttermilk or 1/2 cup (120 ml) plain yogurt
- 2 tbsp (30 ml) lemon juice
- 1 tsp vanilla
Instructions
- Preheat oven to 350°F Coat 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
- With the mixer on low speed, 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 another bowl, beat the egg whites until soft peaks form.
- Gently fold them into the muffin batter until blended.
- Spoon the batter into the prepared pan, 3/4-full.
- 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.
- I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200