This is one of those classic recipes that every home baker should keep in their back pocket for a cozy weekend brunch.
I've gotten picky recently about muffins (but refuse to acknowledge that I'm becoming a food snob), and these passed my texture test with flying colors. Don't skip the glaze, its tangy flavor is the perfect complement to the subtler lemon in the muffin.
Plus it's always fun to go all Jackson Pollock on your baked goods.
Lemon Poppyseed Muffins
Adapted from Dorie Greenspan's Baking: From My Home to Yours
Makes 12 muffins
2/3 cup granulated sugar
zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk or sour cream
2 large eggs
1 teaspoon vanilla extract
1 stick (8 Tablespoons) butter, melted until browned and cooled
2 Tablespoons poppy seeds
1 Tablespoon turbinado sugar
For the glaze: 1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice
1. Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a 12 mold, regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.
2. In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon. Whisk in the flour, baking powder, baking soda and salt. In a medium sized bowl whisk together the eggs, buttermilk (or sour cream) vanilla extract, melted butter and lemon juice.
3. Add the wet ingredients to the dry ingredients and fold together. When almost thoroughly mixed, add the poppy seeds. Divide batter between muffin cups. Sprinkle each muffin with turbinado sugar.
4. Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.
5. Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing. If you’re freezing the cupcakes for future eating, skip the glaze. It doesn’t freeze well.