Lemon Poppy Seed Muffins
Tall, tender and moist lemon poppy seed muffins loaded up with bright, zesty lemon flavor.
Ingredients
- ½ cup (113 grams) butter
- ¾ cup (150 grams) granulated sugar
- 2 tablespoons lemon zest (2 lemons)
- 2 cups (260 grams) all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170 grams) buttermilk , room temperature
- 2 large eggs , room temperature
- ¼ cup lemon juice (1 lemon)
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- Additional granulated sugar , for sprinkling on muffins
For the glaze (optional):
- 1 cup (113 grams) powdered sugar
- 1-2 tablespoons lemon juice
Equipment
Instructions
- Preheat oven to 400°F. Line a muffin pan with paper liners or grease with butter and flour (see Notes).
- Add butter to a small saucepan over medium heat. Let it melt and cook until it turns golden brown, stirring constantly so it browns evenly and doesn't burn. This will take about 5 minutes. Pour the butter into a medium bowl to cool mostly to room temperature.½ cup (113 grams) butter
- In a large bowl, rub the lemon zest with sugar until thoroughly combined. Stir in the flour, baking powder, baking soda, and salt. ¾ cup (150 grams) granulated sugar, 2 tablespoons lemon zest, 2 cups (260 grams) all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- To the cooled browned butter add the buttermilk, eggs, lemon juice and vanilla extract. Add to the dry ingredients and stir until almost combined, then fold in the poppy seeds.¾ cup (170 grams) buttermilk, 2 large eggs, ¼ cup lemon juice, 1 teaspoon vanilla extract, 2 tablespoons poppy seeds
- (Optional) Cover batter with plastic wrap and let it rest for 30 minutes while leaveners activate.
- Spoon into the prepared muffin pan, filling to the tops of the liners. Sprinkle with additional sugar.
- Bake until lightly golden and tops bounce back when gently pressed with a finger, 16-18 minutes. Let cool in the pan for a few minutes, the pop out onto a wire rack to cool completely.
- To make the glaze, stir together the powdered sugar and enough lemon juice to make a thick icing. Pour over the tops of the cooled muffins and let them set up for a few minutes before serving1 cup (113 grams) powdered sugar, 1-2 tablespoons lemon juice
- Store these muffins in an airtight container for up to 3 days. You can also freeze them in a ziplock bag for up to a month or more. Thaw at room temperature.
Notes
- To get the tallest rise, only fill every other muffin cup in your pan (so only 6 in a regular 12-cup muffin pan). This gives the muffins plenty of heat and room to grow to their full height.
- Letting the batter rest also helps with rise. You can prepare the batter even farther ahead, chilling it in the fridge for up to 18-24 hours before baking.
Calories: 260kcal, Carbohydrates: 40g, Protein: 4g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 49mg, Sodium: 52mg, Potassium: 131mg, Fiber: 1g, Sugar: 23g, Vitamin A: 301IU, Calcium: 77mg, Iron: 1mg
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