Mini Lemon Poppy Seed Muffins

I saw this recipe in an article from Mother's Day, back in May. Why do I now decide to make them? When it's the week of Thanksgiving & I have a million other things to think about cooking? Maybe it's the jar of poppy seeds that's been sitting in my fridge, calling out to be used up. Or, maybe it's just that I felt like it.
These itty bitty muffins are super easy, irresistibly cute & the Bozos loved them.

To make a batch for yourself, begin by preheating the oven to 350 degrees & greasing 2 mini muffin pans.

Next, sift together 2 cups of flour, 1 teaspoon baking powder, 1/2 teaspoon kosher salt & a 1/4 teaspoon baking soda. Set aside for now. Into a liquid measuring cup whisk togther 1 cup of buttermilk & 2 tablespoons of freshly squeezed lemon juice.

Using either a hand, or stand mixer, beat 1 stick of unsalted butter {softened}, 1 cup of sugar & 1 packed tablespoon of grated lemon zest together...

until blended. Add in 2 large eggs, one at a time,

scraping down the bowl after each.

Then, add the dry ingredients in 3 batches. Alternating with the buttermilk mixture. Beat until just blended.

Stir in a 1/4 cup of poppy seeds.

Using a small ice cream scoop, or a spoon, fill the muffin pans with a heaping tablespoon of batter. They should be filled nearly to the top.

Bake for 22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool for 5 minutes before removing from the pans. Transfer to a wire rack to cool completely.

Lemon Poppy Seed Muffins

From Bon Appétit, May 2009
Makes 3 dozen mini muffins

2 cups flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 cup buttermilk
2 tablespoons freshly squeezed lemon juice
1 cup sugar
1 stick unsalted butter, softened
1 packed tablespoon grated lemon zest
2 large eggs
1/4 cup poppy seeds

Preheat the oven to 350 degrees & grease two mini muffin tins.
Sift the flour, baking powder, salt & baking soda into a mixing bowl & set aside. In a liquid measuring cup, whisk the buttermilk & lemon juice together. Using either a hand, or stand mixer, beat the butter, sugar & lemon zest together until blended. Add the eggs, one at a time, mixing after each & occasionally scraping down the bowl. Add the dry ingredients in 3 additions, alternating with the buttermilk mixture, in 2 additions. Mix until just blended. Stir in the poppy seeds.
Fill the muffin tins with heaping tablespoonfuls of the batter. Bake until a toothpick inserted into the center comes out clean, about 22 minutes. Let the muffins cool for 5 minutes before transferring to a metal rack to cool completely.
Click here for the printable recipe.