A delicious recipe for Lemon Poppyseed Muffins from the New York Times newspaper. Do NOT over mix the muffin batter as it will make your muffins dense instead of light and fluffy!
Ingredients
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¾ cup granulated sugar
½ cup unsalted butter (1 stick), melted and cooled slightly
½ cup whole milk
½ cup sour cream
2 large eggs
2 tablespoons freshly grated lemon zest (from 2 large lemons)
2 tablespoons fresh lemon juice
4 teaspoons poppy seeds
Instructions
Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, whisk together sugar, butter, milk, sour cream, eggs, lemon zest and juice, and poppy seeds until well combined.
With a large rubber spatula, fold the dry ingredients into the wet ingredients until combined. Do not over mix. Divide the batter evenly between the prepared cups and bake until puffed and set, and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Transfer the muffins, in the tin, to a rack to cool for 5 minutes. Then remove the muffins and let cool completely on the rack.
Notes
Recipe from The New York Times newspaper.
Recipe by the About What blog at http://theaboutwhatblog.com/lemon-poppy-seed-muffins-recipe/