Lemon Poppy Seed Muffins

This recipe was delicious and really easy! I've been wanting to make lemon poppy seed muffins for a while and finally got a hold of some poppy seeds so I made these about a week ago. They were really delicious both warm and after a few days! I'll definitely make these muffins again.

Lemon Poppy Seed Muffins
Recipe From Connor's Cooking
Found On Katherine's Martinelli

1 3/4 cups all purpose flour
3/4 cup sugar, plus 1 teaspoon for sprinkling
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
3/4 cup buttermilk
1/4 cup fresh lemon juice
1/2 cup unsalted butter, melted
1 tablespoon poppy seeds
1 teaspoon lemon zest

Preheat oven to 350F. Lightly grease a standard 12 muffin pan or a jumbo 6 well muffin pan (or use cupcake tins). Sift together the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate bowl, whisk together the egg, buttermilk and lemon juice.

Make a well in center of the flour mixture and pour the buttermilk mixture into the well. Add the melted butter and use a rubber spatula to blend with quick strokes, being careful not to overmix the batter; it should still be slightly lumpy. Gently stir in the poppy seeds and lemon zest. Spoon batter into muffin pan, filling each 3/4 full. Bake until slightly puffed and golden, 20-22 minutes. Remove the muffins from the pan and cool slightly on a wire rack.