Lemon Poppy Seed Muffins with Raspberry Butter

Total Time:
1 hr 20 min
Prep:
20 min
Inactive:
30 min
Cook:
30 min

Yield:
12 regular muffins, or 6 jumbo muffins
Level:
Intermediate

Ingredients
  • 1 3/4 cups all-purpose flour
  • 3/4 cup sugar, plus 1 teaspoon for sprinkling
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 3/4 cup buttermilk
  • 1/4 cup fresh lemon juice
  • 1/2 cup (1 stick) unsalted butter, melted
  • 1 tablespoon poppy seeds
  • 1 teaspoon lemon zest
  • Raspberry Butter, recipe follows
Directions
  • 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.

Raspberry Butter:
  • 1 (6-ounce) container fresh raspberries, picked through

  • 1 teaspoon fresh lemon juice

  • 3 tablespoons confectioners' sugar

  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature

  • 2 tablespoons honey

  • Pinch salt

  • Place raspberries in a food processor and pulse until completely pureed. Place raspberry puree in a fine-meshed sieve set over a medium bowl, pressing to extract all the juice from the puree. Discard the seeds and pulp.

  • Pour the strained puree into a medium saucepan and add the lemon juice and sugar. Bring mixture to a boil, and cook for 2 minutes, or until the mixture slightly thickened. Remove from the heat and cool puree completely.

  • Cream together the butter, honey, salt, and cooled puree until smooth and well blended. (This may take up to 5 minutes on high speed.) Place butter in molds or onto sheets of plastic wrap and roll into logs. Refrigerate until well chilled and firm.

  • Yield: 1 1/2 cups butter


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    Recipe courtesy of Food Network Kitchen