Lemon Poppy Seed Muffins

 

Lemon Poppy Seed Muffins 
 

1 3/4 cups all-purpose flour

1/2 cup whole wheat flour

1/2 cup sugar

1/4 cup poppy seeds

2 tsp. baking soda

1 tsp. baking powder

1/2 tsp. salt

2 eggs, at room temperature

1/4 cup oil

1 cup buttermilk

1/2 cup lemon juice

2 Tbsps. grated lemon zest

1 tsp. vanilla extract 

1. Position rack in the center of the oven and preheat the oven to 400 F. Prepare muffin tins with liners or spray with Pam.  

2. Whisk the flours, sugar, poppy seeds, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside.  

3. In a large bowl, whisk the eggs and buttermilk until smooth. Whisk in the oil, lemon juice, lemon zest, and vanilla until well combined. Stir in the prepared flour mixture until moistened.  

4. Fill the prepared tins until 3/4 full. Bake for 20 minutes, or until the muffins have lightly browned, rounded tops and a toothpick inserted in the center comes out with a few moist crumbs attached.  

5. Set the pan on a wire rack to cool for 10 minutes. Remove from pan and cool for an additional 5 minutes before serving