It’s time for another one of my dessert recipes. This one is one of hubby’s favorites and I paid special attention when I made these yummy muffins.
I love muffins because they are great as a quick breakfast or for a snack. One of my favorite ways to eat these is split in half, slightly toasted and some butter on top. Delish!
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, at room temperature, plus more for greasing the pan
- 1 teaspoon finely grated lemon zest
- 2/3 cup granulated sugar, plus up to 1 tablespoon for topping the muffins, if desired
- 2 large eggs, at room temperature
- 4 teaspoons poppy seeds
- 1/2 cup milk
Preheat the oven to 375 degrees F. Lightly brush a 12-cup muffin tin with butter and set aside.(I used cupcake paper cups.) Sift the flour, baking powder, and salt into a medium bowl and set aside.
In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer in a large bowl, cream the butter, zest, and 2/3 cup sugar until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the eggs, one at a time, beating well after each addition. Remove the bowl from the mixer. Stir in the poppy seeds.
Fold the flour in 3 parts into the butter mixture, alternating with the milk in 2 parts, until just combined. Take care not to overmix the batter. Divide the batter evenly into the muffin tin and sprinkle the tops with sugar. Bake until golden brown, about 25 minutes.
*Note: Recipe courtesy of Food Network Kitchens.
Next time, I will share the recipe for Chocolate Chip Muffins. My boys favorite!