Lemon Poppyseed Muffins

I have been on the search for a really good lemon poppy seed muffin recipe. I finally found one! I have made these muffins countless times now and they turn out great each time! I found the original recipe on Epicurious and have made it a few different ways. I am typing out here how they turn out for me.

You can also do a powdered sugar glaze on these...I usually don't when I make them for breakfast but it does make them really yummy.

I also need to put a plug in for True Lemon. This stuff is great. I use it a lot when I cook and I don't have to have real lemons or lemon juice on hand. It gives you the directions on the bottle of how much you need to substitute for lemon juice, lemon zest, etc. Chad's sister Tiffani turned me onto it and I love it. Check out their website...there is also True Orange and True Lime. Great for baking! They offer free samples and usually free shipping with a $10 order. Anyway.....here is the recipe.

2 c. white flour
1 tsp. baking powder
1/2 tsp salt
1/4 tsp. baking soda
1 c. buttermilk (1 c. milk & 1 Tbl. vinegar mixed and let sit for 5 min makes your own buttermilk)
2 Tbl. lemon juice (or 1 tsp. True Lemon)
1 c. sugar
1/2 c. (1 stick) unsalted butter at room temperature
1 Tbl. packed finely grated lemon peel (or 1/2 tsp. True Lemon)
2 large eggs
1/8 c. poppy seeds

Position rack in center of oven and preheat to 350°F. Spray three mini muffin pans or line with paper liners. Whisk flour, baking powder, 1/2 teaspoon coarse salt, and baking soda in medium bowl. Whisk buttermilk and lemon juice in small bowl to blend. Using electric mixer, beat sugar, butter, and lemon peel in large bowl to blend. Add eggs 1 at a time, beating well after each addition until mixture is light and fluffy, occasionally scraping down sides of bowl. Beat in dry ingredients in 3 additions alternately with buttermilk mixture in 2 additions. Mix just until blended. Mix in poppy seeds. Spoon batter into prepared muffin cups by generous tablespoonfuls. 

Bake muffins until tester inserted into center comes out clean, 20 to 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

This recipe makes 16 regular sized muffins for me. The original recipe says 36 mini muffins, but I came out with more mini muffins too.

**You can also substitute 1 c. plain yogurt for the buttermilk. I have done that and they turned out super moist and yummy! I almost prefer it that way.