Ingredients and Weight:
- All-purpose flour: 1 1/2 cups (190g)
- Sugar: 3/4 cup (150g)
- Baking powder: 3 teaspoons
- Salt: 1/2 teaspoon
- Poppy seeds: 2 tablespoons
- Unsalted butter, softened: 1/2 cup (1 stick or 113g)
- Large eggs: 2
- Buttermilk: 1 cup (240ml)
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Preheat oven to 400°F (200°C). Grease or line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the buttermilk.
- Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
- Fold in the poppy seeds.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the muffin tin for a few minutes before serving.
Nutritional Information:
- Calories: 250
- Fat: 12g
- Carbohydrates: 35g
- Protein: 5g
Dish Characteristics:
- Soft and fluffy texture
- Sweet and buttery flavor
- Topped with crunchy poppy seeds
- Perfect for breakfast, brunch, or a snack
User Comments:
- "These muffins are so delicious and easy to make. I love the poppy seeds on top." - Mary
- "My kids loved these muffins! They're perfect for a quick and healthy snack." - John
- "I'm not usually a big fan of poppy seeds, but these muffins were amazing. I'll definitely be making them again." - Susan
Special Precautions and Tips:
- To make buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let stand for 5 minutes.
- If you don't have a muffin tin, you can also bake these muffins in a 9x13 inch pan for about 30-35 minutes.
- Do not overmix the batter, as this will result in tough muffins.
