Monday, April 26, 2010

Best ever lemon poppy seed muffins

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).


Printable recipe

(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.


la brujita de jengibre said...

Que rica receta. Si me lo permites te la copio para realizarla en casa.
es 1° vez que visito tu blog.
un abrazo desde Chile
La brujita

Carmen (Dulces bocados) said...

Nena, quins muffins portes avui!!!
M'encanta fer servir les llavors de rosella, li donen un cric, cric tan divertit i amb l'aroma a llimona, han de ser tota una delícia.
Jo també segueixo a Joy de Baker, té receptes bonissimes.

Maria said...

Adriiii, quina pintassaaa!! Estas feta una Adri the baker!! Haure d'avisar a la Joy q te una rival!!! Han d'estar d la muerte i amb la llimona... super agradable al paladar...
Ahhh la printable version... de conya, molt ben pensat!!
Un petonas guapissima!!

La cuina vermella said...

bon dia estimada Adri!!! Veig que no pares de treballar per alegrar-nos el dia! Aquestes muffins son un vici, quina arecepta més bona!! Ets un sol, guapa!

Anonymous said...

could u give me butter in gms. thnk q

Adriana said...

anonymous... i'd appreciate if you left comments with your name... I have a conversions page (right column, very top of the page) which has most frequent ingredients conversions from cups to grams, but anyway... Butter: 1/2 cup = 1 stick = 4 ounces = 113 grams

Maduixa said...

Hola bonica! quin bloc més maco que tens! venia a tornar-te la teva visita i porto una bona estona llegint-te i gaudint de les teves fotografies, quina preciositat!!

Jo també t'afegeixo al meu blogroll i ens anirem seguint :-)

un petó, maca.

Mercè said...

Adri, aquestes muffins són pura delícia!! M'encanta la llimona i les llavors de rosella. Genials!

Anonymous said...

thnk q very much

Gent jove pa tou said...

Quin muffins més espectaculars!! Sens dubte, els haurem de probar...

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