It was not until I had my first Lemon Poppy Seed Muffin that made me
realize, I like muffins. I love Lemon to the point growing up my mother
would constantly ask the dentist if I had destroyed the enamel on my
teeth from my level of Lemon intake? Alas, Lemon and I are simpatico! These also can be frozen and then you can have a tasty breakfast treat whenever you feel like it.
1 Cup of Sugar plus 2 Tablespoons to top muffins before baking
Â½ Cup of Softened Butter
1 Â½ teaspoon of Vanilla
Â½ Cup of Buttermilk
2-3 Lemons Zest from two lemons and juice from 2-3 lemons
2 Â½ Cups of Flour
1 teaspoon of Baking Powder
1 teaspoon of Baking Soda
Â½ teaspoon of Salt
Â¼ Cup of Poppy Seeds
Preheat Oven 375
In a mixing bowl mix together sugar and butter until well combined.
Followed by beating in each egg, vanilla, and the butter milk. In
separate bowl, mix together flour, baking Soda, baking powder, and salt add
the dry ingredients into the wet mixture and make sure fully combined.
Lastly add the lemon juice, zest, and poppy seeds and mix well. Evenly
distribute the batter into lined muffin tins. Will make 12 muffins.
Sprinkle the top of each muffin with remain 2 tablespoons of sugar and bake
for about 18-20 minutes.