Buttermilk Poppy Seed Muffins
Source of Recipe
Unknown
List of Ingredients
- 1/4 cup poppy seeds
- 1 cup buttermilk
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/2 tsp orange oil or 1/4 tsp orange extract
- 3 large eggs
- 2 cups all-purpose flour
- Finely grated zest of 1 orange
- 1-1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp nutmeg
- 1/2 tsp salt
Instructions
- Spray a 12-cup muffin pan with cooking spray and set aside. Heat oven to 350 degrees.
- In a large measuring cup, combine the poppy seeds with the buttermilk; set aside to soak while preparing the rest of the batter.
- In the bowl of a heavy-duty mixer, beat the butter on medium speed until creamy. Add sugar gradually and continue beating until light and fluffy, about 2 minutes. Add vanilla and orange oil or extract. Add eggs, one at a time, beating well after each addition and scraping down the bowl once or twice.
- Stir together the flour, orange zest, baking powder, soda, nutmeg, and salt. In alternating batches, add the dry mixture and the buttermilk to the batter, beating just until blended.
- Divide the batter between the prepared muffin cups. Bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan 5 minutes before unmolding onto a wire rack.
Makes 12 muffins.
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