- 1 3/4 cups all-purpose flour
- 3/4 cup sugar, plus 1 teaspoon for sprinkling
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 3/4 cup buttermilk
- 1/4 cup fresh lemon juice
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tablespoon poppy seeds
- 1 teaspoon lemon zest
- Raspberry Butter
Preheat oven to 350 degrees F. Lightly grease a standard 12-well muffin pan or a jumbo 6-well muffin pan.
Sift together the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk, and lemon juice.
Make a well in center of the flour mixture and pour the buttermilk mixture into the well. 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. Gently stir in the poppy seeds and lemon zest.
Spoon batter into the prepared muffin pan, filling each well 3/4 full. Bake until slightly puffed and golden, 20 to 22 minutes. Cooking time may be a little longer if you are baking jumbo-sized muffins. Lightly sprinkle sugar over the tops of the muffins, if desired. Remove the muffins from the pan and cool slightly on a wire rack. Serve the muffins warm, with Raspberry Butter.
Blueberry Raspberry Muffins With Streusel Topping
Pecan Waffles With Pecan And Banana Syrup
Lemon Syrup Cake With Macerated Berries And Mint
Individual Ham and Cheese Crustless Quiche
Chocolate French Toast With Strawberry Syrup
Smoked Salmon And Salmon Mousse Terrine With Choupique Caviar
Bananas Foster French Toast
Emeril's Savory Pain Perdu