Lemon-Poppy Seed Muffins

I've had this recipe in my folder for about 6 months and I finally got around to making it. I can't believe I waited that long to try these because they were really good. They were very moist and and had an awesome crumble. Even my picky husband gave them two thumbs up! I was initally thrown by the amount of poppy seeds for this recipe and was worried how that was going to effect the taste and the lemony (is that a word) flavor. Much to my surprise it wasn't a poppy seed overload. In fact it was a perfect amount. I love the contrasting color of the poppy seed against the yellow of the lemon batter. It bakes into this yummy goodness that in my world is a perfectly healthy muffin for a morning or midday treat. Enjoy!

Ingredients:

8 Tbsp. (1 stick) butter, at room temperature

2/3 Cup lemon sugar or granulated sugar

2 large eggs, separated

1 1/3 Cup flour

1 tsp. baking powder

1/2 tsp. baking soda

2 Tbsp. poppy seeds

zest of 2 lemons

1/4 tsp. salt

1/2 Cup buttermilk

2 Tbsp. lemon juice

1 tsp. vanilla extract

3 Tbsp. raw sugar

Directions:

Lemon Sugar:

Zest 3 large lemon being careful not to zest the bitter white pith. Place the lemon zest in a food processor and add 1/2 cup sugar. Pulse until the zest is incorporated. Add another 1/2 cup and continue to pulse until the zest is finely ground. This can stored in an airtight container in the refrigerator for up to 2 months.

Muffins:

Preheat the oven to 350 degrees and line 2 muffin tins with beautiful liners.

In the bowl of a stand mixer, beat together the butter, and lemon sugar until fluffy. Add the egg yolks one at a time making sure to beat well after each addition.

In another bowl, stir the flour, baking powder, baking soda, poppy seeds, lemon zest, and salt. Put the mixer on low, add the flour mixture to the butter mixture in 2 additions alternating with the buttermilk, then the lemon juice and vanilla. Beat until just smooth.

In a large bowl, beat the egg whites on high speed until they form soft peaks. Using a large spatula , gently fold the egg whites into the batter until blended.

Pour batter evenly into each liner about three-fourths full. Sprinkle with raw sugar.

Bake 20-25 minutes until golden and a toothpick comes out clean. Allow to cool in the pan for about 5 minutes then transfer to a wire rack.

b'tayavon בתיאבון

Adapted from: Williams-Sonoma