Lemon Poppy Seed Muffins

I found this recipe in a book called " Great coffee cakes, sticky buns, muffins & more", and I didn't want to loose it . I was looking for a great scratch recipe for these muffins and this one fits the bill.

• Ready In: 40 mins
• Yields: 14 Muffins

Ingredients

• 2  cups all-purpose flour
• 3  tablespoons poppy seeds
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup unsalted butter, slightly firm
• 4  teaspoons lemon zest, freshly grated
• 3  tablespoons canola oil
• 1  cup  superfine sugar
• 2  large eggs
• 1⁄2 cup buttermilk
• 1⁄4 cup fresh lemon juice
• 1  teaspoon pure vanilla extract
• 4  teaspoons granulated sugar, for garnish

Directions

1. In a medium bowl, whisk together the flour, poppy seeds, baking powder,salt, and baking soda.
2. Cut butter into 1" pieces and place in mixing bowl with paddle attachment.Add lemon zest.
3. Mix on medium speed about 1 minute. Drizzle in the oil the mix 1 minute more.
4. Add sugar, 2 to 3 tbsp at a time, scrape bowl as needed.
5. Add eggs, one at a time beating well after each addition.
6. In a small bowl combine buttermilk, lemon juice and vanilla.
7. Reduce mixer to low and add flour mix alternately with liquids, starting and ending with flour.
8. Mix until just blended.
9. Spoon into prepared muffin cups until almost full.
10. Sprinkle top of each muffin with scant 1/2 tsp of granulated sugar.
11. Bake 25 to 30 minutes @ 350 F , or until tops are golden and spring back to the touch.