Makes 10 Muffins
1/2 cup unsalted butter, room temperature
2/3 cup granulated sugar
2 large eggs, separated
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons poppy seeds
Grated lemon zest from 2 lemons
1/4 teaspoon salt
1/2 cup buttermilk, low-fat
2 tablespoons strained fresh lemon juice
1 teaspoon vanilla extract
3 tablespoons coarse raw sugar for muffin tops
Lemon curd, for filling (optional)
Preheat oven to 350 degrees. Spray standard muffin pan with non-stick spray.
In an electric mixer bowl, cream butter and sugar on medium speed until light and fluffy. Add the egg yolks, one at a time, beating well after each addition until blended.
In another bowl, stir together the flour, baking powder, baking soda, poppy seeds, lemon zest, and salt. Using the mixer on low speed, add the dry ingredients to the creamed mixture in two increments, alternating with the buttermilk, then the lemon juice and vanilla. Beat just until smooth.
In a large bowl using either a balloon whisk or hand-held mixer, beat the egg whites until soft peaks form. Using a rubber spatula, gently fold the egg whites into the batter until blended.
Spoon about 1 generous tablespoon of batter into 10 muffin cup wells. Place a teaspoon, or so, of lemon curd on top of the batter, centered so it doesn’t touch the sides. Use the remaining batter to cover and envelope the curd and distribute evenly among the 10 muffin cups. Each muffin cup should be about 3/4 full. Sprinkle the top of each muffin with raw sugar.
Bake until golden, and springy to the touch, about 20 minutes. A toothpick insert slightly offside (not into the curd) should come out clean. Transfer the pan to a wire rack and cool for about 5 minutes before un-molding each muffin.
Serve at room temperature. If you didn’t add lemon curd to the middle of each muffin, serving with lemon curd on the side would be a complimentary pairing and presentation.
1 cup confectioner’s sugar
2-3 tablespoons freshly squeezed lemon juice
Place sugar in a bowl and add 1 1/2 tablespoons of lemon juice. Mix with a spoon until well juice is incorporated, breaking up any lumps. Add additional lemon juice until desired consistency. Drizzle over cooled muffin tops.
