Ingredients Jump to Instructions ↓

  1. 1 3/4 cups all-purpose flour

  2. 3/4 cup sugar, plus

  3. 1 teaspoon for sprinkling

  4. 2 teaspoons baking powder

  5. 1/4 teaspoon baking soda

  6. 1/4 teaspoon salt

  7. 1 egg, lightly beaten

  8. 3/4 cup buttermilk

  9. 1/4 cup fresh lemon juice

  10. 1/2 cup (1 stick) unsalted butter, melted

  11. 1 tablespoon poppy seeds

  12. 1 teaspoon lemon zest Raspberry Butter, recipe follows

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F. Lightly grease a standard 12-well muffin pan or a jumbo 6-well muffin pan. Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk, and lemon juice. Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not overmix the batter ; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest. Spoon batter into the prepared muffin pan , filling each well 3/4 full. Bake until slightly puffed and golden, 20 to 22 minutes. Cooking time may be a little longer if you are baking jumbo-sized muffins. Lightly sprinkle sugar over the tops of the muffins, if desired. Remove the muffins from the pan and cool slightly on a wire rack. Serve the muffins warm, with Raspberry Butter.


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