- 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
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.
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
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