Lemon Poppy Seed Muffins
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1/2 cup unsalted butter, softened
1 large egg
1/2 cup buttermilk
1 tablespoon lemon zest
2 tablespoons poppy seeds
1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in egg, then stir in buttermilk, lemon zest, poppy seeds, and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
6. Fill muffin cups about 2/3 full.
7. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Prep time: 15 minutes
Cook time: 18-20 minutes
Total time: 33-35 minutes
Equipment: 12-cup muffin tin, mixing bowls, whisk, measuring cups and spoons, spatula
Tips: For extra moist muffins, add 1/4 cup of sour cream to the wet ingredients. Don’t overmix the batter to avoid tough muffins.
Variations: Add blueberries, chocolate chips, or chopped pecans. Use almond extract instead of vanilla.
Serving Suggestions: enjoy