Lemon Poppy-seed Muffins

The Lemon Poppy-seed Muffins Recipe the poppy seeds add a pleasing crunch to these delicate muffins.

4 tbsp unsalted butter
1 3/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1/2 cup sugar, plus 2 tsp for sprinkling
1 large egg, at room temperature, beaten
1 tsp pure vanilla extract
1 cup milk
2 tbsp poppy seeds
finely grated zest and juice of 1 lemon

1 Preheat the oven to 425°F (220°C). Melt the butter in a saucepan over medium-low heat, then leave to cool slightly. Sift the flour, baking powder, and salt into a large bowl (do not make muffins in an electric mixer).

2 Stir in the sugar. Make a well in the center of the dry ingredients.

4 Put the egg in a separate bowl; add the melted butter, vanilla, and milk. Beat the egg mixture until foamy. Stir in the poppy seeds and the lemon zest and juice.

5 In a slow, steady stream, pour the egg mixture into the well in the flour. Stir to make a smooth batter, but do not over-mix, or the muffins will be tough. Stop as soon as the ingredients are blended.

6 Place the muffin liners in the muffin pan. Spoon the batter evenly between the liners. Sprinkle evenly with 2 teaspoons of sugar.

7 Bake for 15–20 minutes. Let the muffins cool slightly, then transfer them to a wire rack to cool completely. STORE The muffins will keep in an airtight container for 2 days.

Lemon Poppy-seed Muffins
Lemon Poppy-seed Muffins
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