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
Photo: Lemon Poppy Seed Muffins with Raspberry Butter Recipe


















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By Mandy-May
on February 25, 2011
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Victory is mine! These muffins were divine and light. Even with my healthy substitutions. I used smart balance instead of butter and made half the rasberry butter. I also used smart balance for the butter and about half the honey and sugar. I wanted the butter to be buttery and not too jam-like. It was. The raspberry and lemon combo is very complimentary. Lemony-sunshine came through loud and clear. Also, there was salt in my smart balance-low salt-so I did not add the added salt the recipe called for. They rose up well. Dont overmix the batter. Last healthy substitution=1/2 of the flour was whole wheat pastry flour. Thanks Emeril!
By junglemama1125_...
Snohomish, wa
on June 23, 2010
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Made these yesterday. Substituted plain greek yogurt for the buttermmilk. They were super moist and I thought they had tons of flavor! My favorite though, was the butter. I froze half of it to use for another time. Ive never even heard of a raspberry butter before but it might be my new favorite thing. Oh and I used frozen berries since its what I had on hand...still fabulous! Definatly recommend making these...not a thing to complain about!
By cbasulto_4528594
Monclova, TX
on January 10, 2010
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Comfortable for a cold Sunday morning breakfast, miix perfectly with a cup of "Cafe de la Olla".
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