As a note*: The recipe calls for a full 1/4 cup of poppy seeds, but poppy seeds are expensive gosh darnit, so I added them until the batter looked pretty. This ended up being about a third of what was in my 1/4 cup. Of course, if you are poppy seed rich, go crazy.
Lemon Poppy seed Muffins
Makes 3 Dozen Minis, or 12 minis, five regular, and two major muffins
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon coarse kosher salt
1/4 teaspoon baking soda
1 cup buttermilk
2 tablespoons fresh lemon juice
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon (packed) finely grated lemon peel
2 large eggs
A smattering poppy seeds* (see above note)
Position rack in center of oven and preheat to 350°F. Butter and flour three mini muffin pans (or whatever), or line with paper liners. Whisk flour, baking powder, 1/2 teaspoon coarse salt, and baking soda in medium bowl. Whisk buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Add eggs 1 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 3 additions alternately with buttermilk mixture in 2 additions. Mix just until blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls.
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. Ice, after cooled, if desired.
Recipe Courtesy of: Epicurious