Introduction: Lemon Poppy Seed Muffins
Something about the winter makes me crave the flavors of summer. At the time of year that, of course, they’re hardest to find. Figures.
But past afternoon I found a solution. Or at least a stop gap. Lemon poppy seed muffins. The lemon-y freshness of summer, coupled with the sour cream in the recipe makes this a really nice, light and refreshing baked good.
Step 1: Get Your Ingredients Ready
The butter and eggs should be at room temperate. The butter is crucial, so plan ahead. Don’t microwave it, melted is not the same as room temperate.
I buy my poppy seeds in bulk at Wegmans and keep them in a jar, but they’re also available in the spice aisle.
Now you need to really, really cream the butter. Thoroughly.
And then add the sugar
In another bowl, combine the sour cream (plain Chobani would work as well) with the lemon extract and vanilla
And elsewhere, the flour and baking soda
Prep a pan with muffin papers or greasing it
Beat the eggs in, one at a time.
Add the flour and sour cream mixtures alternately, then poppy seeds at the end.
Be careful not to overmix. Chunks are better than tough muffins.
Fill cups to about 3/4s full and sprinkle with sugar. Turbinado is better, but white will suffice.
Bake at 350 for at least 30 minutes. It took about 32 in my oven and rotate once midway through.
Let them cool