Classic lemon poppy seed muffins with a little boosted flavor from buttermilk and browned butter.
Course Snack
Cuisine American
Prep Time 15 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Servings 12muffins
Calories 260
Author Annalise Sandberg
Ingredients
¾cupplus 2 tablespoons sugar
Zest of 2 lemons
Juice of 1 lemon
½cupunsalted butter, melted until browned and cooled
¾cupbuttermilk
2large eggs
1teaspoonvanilla extract
2cupsall-purpose flour
2teaspoonsbaking powder
¼teaspoonbaking soda
2tablespoonspoppy seeds
For the glaze (optional):
1cuppowdered sugar
Juice of 1 lemon
Instructions
Preheat oven to 400°F. Line a muffin pan with paper liners or grease with butter and flour.
In a large bowl, rub the lemon zest with ¾ cup sugar until thoroughly combined. Stir in the flour, baking powder, baking soda, and salt. In another bowl combine the eggs, buttermilk, vanilla extract, browned butter, and lemon juice.
Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the poppy seeds. Spoon into the prepared muffin pan to about ⅔ full. Sprinkle with the remaining 2 tablespoons sugar.
Bake until golden and a toothpick inserted into the middle comes out clean, about 15 to 18 minutes. Cool on a wire rack.
To make the glaze, stir together the powdered sugar and lemon juice. Pour over the tops of the cooled muffins.