Ingredients
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
- 1 teaspoon finely grated lemon zest
- 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
- 2 large eggs, at room temperature
- 4 teaspoons poppy seeds
- 1/2 cup milk
Directions
Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside. Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes. Cool muffins in the pan on a rack. Serve warm.
Cook's Note: Poppy seeds can go rancid easily and should be stored in the refrigerator or freezer.
- Copyright 2001 Television Food Network, G.P. All rights reserved
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By FoodGirl2011
Roanoke, Virginia
on February 03, 2012
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These muffins tasted good but they fell in the oven and would not come out of the pan,
I even greased the pan! They were crumbly too!
Needless to say, I probably won't make these again... =(
By CrisaLee
Portland, OR
on July 25, 2011
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O.K. So I was kinda iffy on making this recipe. After reading most of the reviews, I took from them ideas that helped create an awesome muffin!
Fist, I dont have a kitchen-aid.. and my hand held mixture died, so i was left going old school with it, and mixing everything by hand.
I followed the recipe, but added in the juice of the lemon i used for Zest. I ended up zesting the entire lemon. I also added some Lemon Juice that i had in the fridge.
Once everything was coming together, i did notice that the mixture looked a little thick.. So i added a couple spoonful of Sour Cream.
Using the mini muffin tin, I baked at 350 for 18 minutes
Using the big muffin tin, I baked at 350 for 22 minutes.
I ended up with 32 mini muffins, and 10 big muffins
I gave some to my neighbors, and they loved it! One even asked for the recipe!
WIth a little twiking, i made this 3star recipe into a 5 star!
Enjoy!
By LGannaway1010@c...
Pacific City,
on April 30, 2011
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I was so disappointed in these muffins. They came out small and were very dry; will not make them again. I can't seem to find a receipe on line anywhere that people are not complaining about the same problem. Help anyone?? Maybe adding applesauce would help?
Read all 26 reviews