Lemon Poppy Seed Muffins

adapted from the Joy of Cooking



2 cups all purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ½ Tablespoon poppy seeds

2 large eggs

1 cup buttermilk

⅔ cup granulated sugar

½ cup (1 stick, 8 Tablespoons) unsalted butter, melted and cooled

1 Tablespoon grated lemon zest

1 teaspoon vanilla


Melt ½ cup butter in a small microwave-safe bowl. Set aside to cool.

Position the oven rack in the center of the oven and preheat oven to 400℉. Line a standard 12-cup muffin tin with muffin liners.

In a large bowl whisk together 2 cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt and 1 ½ Tablespoons poppy seeds.

In a medium bowl whisk together 2 eggs, 1 cup buttermilk, ⅔ cup sugar, ½ cup butter, 1 Tablespoon lemon zest and 1 teaspoon vanilla.

Add the wet ingredients to the dry ingredients and using a wooden spoon or rubber spatula, stir together until just combined. Do not overmix but make sure to get all the way to the bollom of the bowl. The batter will not be smooth.

Divide the batter among the 12 muffin cups and bake 12-15 minutes. Test for doneness by sticking a toothpick in the center of a muffin. When it comes out clean the muffins are done.