Lemon Poppy Seed Muffins

Adios turkey and all the trimmings, hello cookies, candy and cakes. The stores seem to usher in the Christmas holiday season earlier and earlier every year, for our family it officially begins December 1. My sweet daughters start working on their Christmas lists, my husband peruses all the tool catalogs and I look through shoe online stores and Chef catalogs.  We also think more about those that have less than we have and think of ways to share our happiness with others. Our neighbors start decorating their homes with bright twinkly lights and decorate their evergreen treelets with popcorn and cranberry garland.  I begin to think about all of the goodies I want to bake over the following four weeks. There are cookies, cupcakes, quick breads, and Puerto Rican pasteles. The first recipe my daughter had to have were these lemon poppy seed muffins. Gabi loves poppy seeds and the great lemony scent is divine. Great choice Gabi!! 
 

Lemon Poppy Seed Muffins
Yield 12 muffins

Ingredients:
2/3 cup granulated sugar
zest and juice of 1 lemon
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk or sour cream
2 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1 stick o' butter, melted until browned and cooled
2 tablespoons poppy seeds

Directions:
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a 12 mold cupcake/muffin pan with paper muffin liners and set aside.

In a large bowl, rub the granulated sugar with the lemon zest until the sugar is lightly colored and scented with lemon. Whisk in the flour, baking powder, baking soda and salt. In a medium sized bowl whisk together the eggs, buttermilk (or sour cream) vanilla extract, melted butter and lemon juice.
Add the wet ingredients to the dry ingredients and fold together. When almost thoroughly mixed, add the poppy seeds. Divide batter between muffin cups. 

Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.  Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely.  These muffins are also delicious with a glaze of powdered sugar and lemon zest. Enjoy!

Source: adapted from Baking by Dorie Greenspan