Muffin tops. Great when they’re on muffins, not so great when they’re on my hips. One can’t really have one without the other, though, and I’m willing to make that compromise I guess. But hold on, this isn’t a recipe for muffins. It’s a recipe for lemon poppyseed cookies that are basically the equivalent to the tops of lemon poppyseed muffins! Best part, amirite?
- Makes about 2 dozen small cookies or 1 dozen large cookies
- You need:
- 1 large bowl
- One whisk , spatula, 1 Tbsp cookie scoop
- 1/2 c unsalted butter, softened
- 6 Tbsp granulated sugar
- 6 Tbsp brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 Tbsp lemon zest (from 1 large lemon)
- 1 1/4 c all-purpose flour, loose
- dash salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 Tbsp poppy seeds, plus additional for sprinkling
Cream together 1/2 c softened butter*, 6 Tbsp sugar and 6 Tbsp brown sugar until fluffy. Mix in 1 egg, 1 tsp vanilla and 1 Tbsp lemon zest completely, then add in dry ingredients all together: 1 1/4 flour, dash salt, 1/4 tsp baking powder and 1/4 tsp baking soda. Lastly, add in 1/2 Tbsp poppy seeds.
Use a cookie scoop to drop batter onto baking sheets, then sprinkle with additional poppy seeds. One tablespoon scoops will yield 2.5″ diameter cookies, Two tablespoon scoops will yield 3.5″ diameter cookies. Bake for 10-13 minutes until edges are golden for soft cookies. A few minutes longer will make for crispier cookies, which are also tasty in their own right.
*Ok, so I accidentally melted my butter in the microwave when taking these pictures instead of a proper room temperature softening. The cookies turned out flatter and crispier. Legitimately creaming ones butter and sugar will yield in fluffier cookies that actually resemble muffin tops.