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1
Preheat oven to 350 degrees F. Lightly grease a standard 12-well muffin pan or a jumbo 6-well muffin pan.
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2
Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl.
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3
In a separate bowl, whisk together the egg, buttermilk, and lemon juice.
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4
Make a well in center of the flour mixture and pour the buttermilk mixture into the well.
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5
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.
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6
Gently stir in the poppy seeds and lemon zest.
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7
Spoon batter into the prepared muffin pan, filling each well 3/4 full.
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8
Bake until slightly puffed and golden, 20 to 22 minutes.
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9
Cooking time may be a little longer if you are baking jumbo-sized muffins.
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10
Lightly sprinkle sugar over the tops of the muffins, if desired.
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11
Remove the muffins from the pan and cool slightly on a wire rack.
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12
Serve the muffins warm, with Raspberry Butter.
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13
1 (6-ounce) container fresh raspberries, picked through
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14
1 teaspoon fresh lemon juice
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15
3 tablespoons confectioners' sugar
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16
1 1/2 cups (3 sticks) unsalted butter, at room temperature
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17
2 tablespoons honey
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18
Pinch salt
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19
Place raspberries in a food processor and pulse until completely pureed.
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20
Place raspberry puree in a fine-meshed sieve set over a medium bowl, pressing to extract all the juice from the puree.
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21
Discard the seeds and pulp.
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22
Pour the strained puree into a medium saucepan and add the lemon juice and sugar.
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23
Bring mixture to a boil, and cook for 2 minutes, or until the mixture slightly thickened.
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24
Remove from the heat and cool puree completely.
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25
Cream together the butter, honey, salt, and cooled puree until smooth and well blended.
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26
(This may take up to 5 minutes on high speed.)
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27
Place butter in molds or onto sheets of plastic wrap and roll into logs.
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28
Refrigerate until well chilled and firm.
