1. Position the rack in the center of the oven and preheat the
oven to 400°F. To prepare the muffin tins, spray the indentations
and the rims around them with nonstick spray, or line the indentations
with paper muffin cups. If using silicon muffin tins, spray as directed,
then place them on a baking sheet.
2. Whisk the flour, cornmeal, 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 three-quarters full. Use additional
greased tins or small, ovensafe, greased ramekins for any leftover
batter, or reserve the batter for a second baking. Bake for 20 minutes,
or until the muffins have lightly browned, rounded tops and a toothpick
inserted in the center of one muffin comes out with a few moist
5. Set the pan on a wire rack to cool for 10 minutes. Gently rock
each muffin back and forth to release it from the tin. Cool them
for 5 minutes more on the rack before serving. If storing or freezing
the muffins, allow them to cool completely before sealing in an
airtight container or in freezer-safe plastic bags. The muffins
will stay fresh for up to 24 hours at room temperature or up to
1 month in the freezer.
Note: Since they quickly go rancid at room temperature, poppy seeds
are best stored in the freezer for up to one year.
Lemon Poppy Seed Jam Muffins: Fill the muffin tins one-third full,
spreading the batter gently to the rims. Place 1 teaspoon jam on
top of the batter in each tin, then divide the remaining batter
equally among the tins, covering the jam completely.
Lime Poppy Seed Muffins: Substitute lime zest and lime juice for
the lemon zest and lemon juice.
Orange Poppy Seed Muffins: Substitute orange zest and orange juice
for the lemon zest and lemon juice. Reduce the sugar to 1/3 cup
and whisk in 1/3 cup orange marmalade with the eggs.
Reduced-Fat Lemon Poppy Seed Muffins: Substitute sugar-free applesauce
for the oil.
Whole Wheat Lemon Poppy Seed Muffins: Substitute whole wheat flour
for the cornmeal.