Lemon poppy seed muffins
These muffins are the perfect way to start your day or enjoy as an afternoon pick-me-up. They're easy to make and are ready to go in the oven in 15 minutes. When making muffins, the dry ingredients are whisked together in one bowl, while the wet ingredients are combined in another. The wet mixture is then added to the dry (never the other way around), and it’s important to work quickly and efficiently, stirring just until they’re combined. Overmixing creates too much gluten, which produces tough muffins. You’ll want to remove the cooked muffins from the muffin tin to cool completely on a wire rack. If they stay in the pan, they run the risk of overcooking.
1% low-fat buttermilk
2 Tbsp, melted
1 large egg(s), lightly beaten
- Preheat oven to 400°F.
- Place 12 muffin cup liners in muffin cups.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next four ingredients in a medium bowl; stir well with a whisk. Stir in lemon rind and poppy seeds; make a well in center of mixture. Combine buttermilk, butter, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist.
- Spoon batter into prepared muffin cups, filling 3⁄4 full. Bake at 400°F for 20 to 22 minutes or until golden brown.
- Cool in pan 5 minutes on a wire rack; remove from pan. Place on wire rack to cool completely. Yield: 12 servings (serving size: 1 muffin).