Poppy Seed Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 37 min.
Ready in
Ingredients
for
8
- Ingredients
- 3 cups all-purpose flour
- 1 Tbsp Baking powder
- 1 cup granulated sugar (plus extra for sprinkling)
- 3 Tbsps Poppy seeds
- 2 tsps freshly grated Lemon peel
- 1 tsp salt
- 10 Tbsps chilled unsalted butter (cubed)
- 1 large egg
- 2 Tbsps fresh lemon juice (1 lemon)
- 0.333 cup Whole milk more if needed (plus extra for brushing)
Preparation steps
1.
Position oven rack in the top third of oven. Preheat oven to 375ºF. Grease and lightly flour a baking sheet.
2.
Mix flour, baking powder, 1 cup sugar, poppy seeds, lemon peel and salt into the bowl of a food processor. Add butter and cut in by pulsing on and off, until the mixture resembles coarse breadcrumbs.
3.
In a medium bowl, whisk egg and lemon juice until blended. Add to the flour mixture and pulse until moist clumps form. Add milk and pulse until dough just comes together, adding more milk 1 teaspoon at a time if dough seems dry.
4.
Using clean floured hands, gather dough into a ball. Knead lightly until smooth and roll out to a 3/4-inch thickness. Cut out rounds using a 2-inch cookie cutter. Re-roll the scraps and cut out more rounds.
5.
Place the scones on the prepared baking sheet and brush lightly with milk and sprinkle with remaining 1 tablespoon sugar. Bake until scones are golden brown and a cake tester inserted in the center comes out clean, about 18 to 22 minutes. Cool on a wire rack and serve.
