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Mother's Day: Pint-Size Lemon-Poppy Seed Muffins

Source of Recipe


Bon Appétit, May 2009



List of Ingredients



• 2 cups all-purpose flour
  
• 1 tsp baking powder
  
• ½ tsp coarse kosher salt
  
• ¼ tsp baking soda
  
• 1 cup buttermilk
  
• 2 Tbsp fresh lemon juice
  
• 1 cup sugar
  
• ½ cup (1 stick) unsalted butter, room temperature
  
• 1 Tbsp (packed) finely grated lemon peel
  
• 2 large eggs
  
• ¼ cup poppy seeds
  






Instructions



1. Position rack in center of oven and preheat to 350° F. Butter and flour three mini muffin pans or line with paper liners. Whisk flour, baking powder, ½ teaspoon coarse salt, and baking soda in medium bowl.
   
   
2. Whisk buttermilk and lemon juice in small bowl to blend. Add eggs, one at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in three additions alternately with buttermilk mixture in two additions. Mix just until blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls.
   
   
3. Bake muffins until tester inserted into center comes out clean, 22 to 24 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.
   
   Makes 36 mini muffins.