So, I’m all about trying new things and coming up with new creations, but sometimes…you just need to go back to the basics. When you think of a muffin, one of the first classics you might think of is a Lemon Poppy Seed Muffin! That tried-and-true standby was the inspiration for today’s post. I hope you enjoy!
1/2 cup butter, softened
2/3 cup sugar
2 eggs, separated
1 1/3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tbsp poppy seeds
Zest of two lemons
1/2 cup buttermilk
2 tbsp freshly-squeezed lemon juice
2 tsp vanilla
Preheat oven to 350°F. Grease either a standard 12-cup muffin tin or a jumbo 6-cup muffin tin and set aside.
In a medium mixing bowl, cream butter and sugar until light and fluffy. Add in egg yolks and continue to mix until fully combined.
In a separate medium bowl, combine flour, baking powder, baking soda, salt, poppy seeds, and lemon zest.
Start to slowly add the dry ingredients into the creamed mixture, alternating with the buttermilk*.
· Tip and trick time: Don’t have buttermilk? No problem! Simply add 1/2 tablespoon of vinegar to each 1/2 cup of regular milk, let it sit for a few minutes, and voila! There you have it, a quick and easy homemade alternative to buttermilk.
In a small bowl using an electric mixer, whip the egg whites until they become stiff and foamy. Gently fold them into the batter and then scoop the batter into the prepared muffin tin.
Bake for 20-25 minutes, depending on the size of muffins you chose to make. Keep checking them after the first 20 minutes. Let them continue to bake until a toothpick comes out clean.
After the muffins have finished baking, transfer to a cooling rack and allow to cool before serving. Then serve and enjoy!