Lemon Poppy Seed Muffins

Modified from Emeril's recipe

1.5 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 tablespoons poppy seeds
1 lemon (2 tsp lemon zest and 1/4 cup lemon juice)
1 egg
1/2 cup granulated sugar
3/4 cup buttermilk
1 tsp vanilla
4 tablespoons unsalted butter, melted

Whisk together flour, baking powder, baking soda, salt, and poppy seeds and set aside. Zest lemon, then juice lemon. Add bottled lemon juice if necessary to make 1/4 cup. Set both aside.

In a large bowl, mix together egg and sugar until light and fluffy. Mix in buttermilk, vanilla,  lemon juice, and lemon zest until well combined. Add butter and mix until combined, but don't overmix. Fold in dry ingredients until just moistened.

Divide batter into a 12-muffin tin lined with baking cups. Bake at 400°F for 16-18 minutes, or until toothpick comes out clean. Tops will look set but not browned. Cool for 10  minutes in tin, then transfer to a wire rack to cool completely.