Pint-Size Lemon-Poppy Seed Muffins Recipe

Name: Pint-Size Lemon-Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/4 cup poppy seeds

Servings: persons

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
1/4 cup poppy seeds

1
Position rack in center of oven and preheat to 350u00b0F. Butter and flour three mini muffin pans 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.
2
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.

1098

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon coarse kosher salt, 1/4 teaspoon baking soda, and more.

Yes, Pint-Size Lemon-Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pint-Size Lemon-Poppy Seed Muffins

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