These are the fluffiest muffins I have ever had. Perfect and fluffy and delicious. The key is the egg whites, so have patience. Enjoy!
Lemon Poppyseed Muffins
Oven temp 350F
Bake time 20-25 minutes
1/2 cup sweet creamy butter, softened (or baking margarine)
2/3 cup white sugar
2 large eggs, separated
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
1 lemon, zest of, grated
1/4 teaspoon salt
1/2 cup buttermilk or rice milk
2 tablespoons lemon juice (juice of 1 lemon)
1 teaspoon vanilla
Preheat oven to 350°F Coat muffin tin with nonstick cooking spray, or muffin papers.
In a large bowl, cream the butter and sugar until fluffy. Add the egg yolks, one at a time. Beat well after each.
In a separate bowl, stir together the dry ingredients, poppy seeds, and lemon zest.
With the mixer on low speed, add the dry ingredients to the creamed mixture, alternating two times with the buttermilk/rice milk, then lemon juice, and then vanilla. Beat just until smooth.
In another bowl, beat the egg whites until soft peaks form. Gently fold them into the muffin batter until blended.
Spoon the batter into the prepared pan, fill each muffin cup 3/4 full.
Bake at 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in muffin tin before removing to cool completely.
I sometimes sprinkle the muffin mixture with sugar prior to putting in the oven just to add a little extra sweetness.
Original recipe can be found here.
Picture coming soon!!!