Lemon Poppy Seed Muffins

Once again, using some of the Hartman's lemons. As apart of this whole pregnant "thing" I am in the middle of, I have started to want to organize and clean things. Like my pantry. I sorted through all the spices I have and found a jar of poppy seeds I forgot about. The best part about poppy seeds is picking them out of your teeth after you have finished eating. It's the muffin that just keeps on going and going :)



1 3/4 cups flour
3/4 cup sugar, plus more for sprinkling
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg, lightly beaten
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/2 cup unsalted butter, melted
1 Tbsp poppy seeds
1 Tbsp lemon zest

Set oven to 350 degrees.

Lightly grease a standard 12-well muffin pan.

Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk, and lemon juice.

Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not overmix the batter; it should still be slightly lumpy.

Gently stir in the poppy seeds and lemon zest. Spoon batter into the prepared muffin pan, filling each well 3/4 full. Bake until slightly puffed and golden, 20 to 22 minutes. Cooking time may be a little longer if you are baking jumbo-sized muffins. Lightly sprinkle sugar over the tops of the muffins, if desired. Remove the muffins from the pan and cool slightly on a wire rack.