Light and airy, these muffins are a perfect breakfast warm from the oven with butter or heated the next morning, split in half with butter melting into them in the toaster oven.
Sift the flour, baking powder and soda and salt together. Add the poppy seeds.
Add the eggs to the sugar and whisk to form a smooth mixture. Add the butter and whisk to fully incorporate. Add the vanilla, lemon juice, lemon extract, and buttermilk and mix again.
Pour the liquid onto the dry and fold together. Turn the bowl and clean the sides as you fold the batter together.
Scoop into prepared muffin tins. This has a good oven boost so half full is right.
Top with sanding sugar or Streusel topping.
Bake at 350° F for 18 – 20 minutes or until a tester comes out clean. Remove to a cooling rack. Allow to cool for 5 minutes then remove from the pan and rest the muffins on the cooling rack until cool.
Use the tines of a fork to mix the ingredients together and finish the mixing with your fingers. You want to make a crumbly mixture which will be sprinkled on top of the raw muffins before baking.
350° F 12 muffins 18 minutes or until done.
A size 20 scoop, just filled, was a good portion.
Of course, add more extract if you want more lemon flavor.
If you don't have poppy seeds or prefer not the grocery store, OliveNation does have them here.