Lemon Poppy Seed Muffins
makes 12 muffins
recipe adapted from The Cheese Board Collective Cookbook
- 1 cup plus 2 tablespoons sugar
- grated zest of 2 large lemons
- juice of 1 lemon
- 2 eggs
- 1 cup sour cream or plain yogurt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 3 cups unbleached all-purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (1 1/2 sticks) unsalted butter, cut into 1 inch cubes
- 3 tablespoons poppy seeds
Preheat oven to 375F. Generously utter or spray the tops and cups of a 12 cup muffin pan.
Combine the sugar and lemon zest in a small bowl.
In a medium bowl, combine the lemon juice, eggs, sour cream (or yogurt) milk, and vanilla. Whisk until blended.
Sift the flour, baking soda and baking powder together into a large bowl. Add the salt and lemon sugar to the dry ingredients and stir with a wooden spoon until combined.
Add the butter and cut in with a pastry cutter or 2 dinner knives until it is the size of small peas. Mix in the poppy seeds. Make a well in the center and pour in the wet ingredients. With a few strokes of the spoon, gently combine, taking care not to overmix the batter.
With an ice cream coop or a large soup spoon, fill the prepared muffin cups until the batter just peeks over the top of the pan. Bake on the middle rack of the oven for 24-30 minutes or until the muffins are light golden brown, firm and springy. Let cool in the pan for 10 minutes. Unmold muffins and allow to cool on a wire rack.