Lemon Poppy Seed Muffins

A perfect brunch is all about the combination of savory and sweet. As a child I loved brunch at Papa Haydn because we always got pastries and something yummy with hollandaise. The table was set with crisp white linens and a collection of petite muffins, mini scones, palmiers and madeleines. As an adult I still love this collection, but I enjoy it even more with a glass of champagne. Mini Lemon Poppy Seed Muffins perfectly captures the essence of a sunny brunch.


Lemon Poppy Seed Muffins

2 cups all purpose flour
1tsp baking powder
½ tsp coarse kosher salt
¼ tsp baking soda
1 cup buttermilk
2 tablespoons fresh lemon juice
1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
zest of two lemons
2 large eggs
1/4 cup poppy seeds

Position rack in center of oven and preheat to 350°F. Butter and flour 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, 22 to 24 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.