Lemon-Poppy Seed Muffins

Ingredients:

• 1/2 cup butter, room temperature
• 2/3 cup granulated sugar
• 2 large eggs, separated
• 1 1/3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 tablespoons poppy seeds
• zest of 2 lemons (about 4 teaspoons), grated
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 2 tablespoons strained lemon juice
• 1 teaspoon vanilla extract
• 3 tablespoons coarse raw sugar

Instructions:

Preheat oven to 350º F. Grease or paper-line ten muffin tins. Cream butter and sugar on medium speed (if using an electric mixer). Add the yolks of the eggs one at a time, mixing thoroughly. Sift together the flour, baking powder, baking soda, poppy seeds, lemon zest, and salt. Combine so the dry ingredients are even, then start adding it to the wet mix, only half at first. Pour in the buttermilk and beat that in before adding the other half of the dry. Finally, add the lemon juice and vanilla and beat until smooth. In a clean bowl, beat the egg whites to soft peaks and then fold into the rest of the batter. Spoon into the muffin tins, each cup being filled 3/4 full. Sprinkle each muffin with some raw sugar. Bake for 20-25 minutes. Cool in the pan for five minutes, then unmold for cooling. Serve at room temperature, accompanied by lemon curd for a topping!