Lemon Poppyseed Muffins

Dan's mom comes this weekend and I know she loves lemon baked good, so I thought I'd try out a couple of recipes in advance. First up —lemon poppyseed muffins from Joy the Baker.


Here's what you'll need:
2/3 cup sugar
zest and juice of one lemon
2 cups AP flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3/4 cup buttermilk*
2 eggs
1 tsp vanilla
1/2 cup salted butter, melted
2 tbsp poppyseeds
+ extra sugar for sprinkling on top of muffins


Preheat the oven to 375 degrees F and line a muffin tray with paper cups (or grease muffin tray).

Grate the lemon for zest. Place the 2/3 cups of sugar in a large bowl and rub the sugar with the lemon zest until the sugar turns a pale yellow. Using a large spoon, stir in the flour, baking powder, baking soda, and salt.

In a small bowl, whisk together the buttermilk, eggs, vanilla, and melted butter.

Add the wet ingredients to the dry ingredients and stir until combined. Fold in the poppyseeds.

Divide the batter evenly across 10-12 muffin cups. I make really large muffins, so I only got 10 muffins out of this recipe. Top the muffins with a sprinkle of sugar and bake for 18-20 minutes. My oven is fussy and fluctuates a lot and my muffins were quite large, so mine took about 20 minutes or so. You'll be able to tell when the muffins are done because the tops will start to turn a light golden brown —this means they're ready to come out!

Let muffins cool on wire rack. We topped the muffins with some of Bill's homemade NFLD blueberry jam :)


* If you don't have buttermilk on hand, you can simply add 1 tbsp of white vinegar or lemon to just under a cup of milk. If you let the mixture sit for ~5 minutes, it will start to curdle and form buttermilk (see this link for details: Buttermilk substitute). Alternatively, you can also use sour cream.