Put together lemon, poppy seeds and buttermilk. Bake it. Get muffin perfection. All in less than an hour and with only one bowl. What else can you ask for?
Remember that delicious apple walnut bread I made a couple weeks ago? I had some buttermilk left from the recipe and I was certainly not gonna throw it away. Thank goodness Joy had this recipe waiting for me.
These muffins are soft and moist and tender and crunchy and perfect. The lemon flavor is not overpowering and the poppy seeds add that special something. And once more buttermilk proves to be the secret ingredient that brings this recipe together in greatness.
Before I give you the recipe though... I have a little announcement! I've just decided to include printable recipes in each post so it's easier for you to print the recipe in a nice format without pictures. I hope you enjoy the new feature! I'll update old recipes with the printable recipe as soon as I can (the two previous ones already have it).
(adapted from Joy the Baker)
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
2 large eggs
1 teaspoon vanilla extract
1 stick butter, melted and cooled
2 tablespoons poppy seeds
Preheat your oven to 350 F
In a bowl beat together the eggs, buttermilk, vanilla extract, butter, sugar and lemon juice. Do not freak out! it will look kind of like it curdled but it's ok, it will come out just fine!
Stir in the flour, baking powder and baking soda and mix with a spatula until combined. Do not overmix. Fold in the poppy seeds.
Note: don't forget the baking soda! the combination of buttermilk (acidic) and baking soda, makes this muffins extra fluffy and tender.
Divide batter into muffin cups. (I used souffle cups, they sort of overflowed but that created nice muffin tops). Bake for about 30 min or until a toothpick inserted comes out clean.