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Preheat oven to 350. Line or grease your muffin tin and set aside.
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Separate your eggs, putting the whites into the bowl of a stand mixer and the yolks in a small bowl. Beat the egg whites on high speed until soft peaks form. Scrape the egg whites into a small bowl and place in the fridge.
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In the stand mixer, beat the butter and sugar together until fluffy, then add the egg yolks and mix until well-combined.
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Dump in the flour, baking powder, baking soda, poppy seeds, lemon zest, and salt and beat for about 3 seconds, then add the buttermilk, and beat again for just a few seconds, then add the lemon juice and vanilla and beat just until combined.
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Then get the egg whites out of the fridge, scrape them into the batter and gently fold them in with a rubber spatula until they are evenly incorporated.
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Spoon the batter into the muffin cups, sprinkle with sugar (granulated or turbinado) and bake for 20-25 minutes until the edges are golden-brown and they spring back when gently touched.
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Serve with
lemon curd if at all possible.