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Lemon Poppy Seed Muffins

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Classic lemon poppy seed muffins with a little boosted flavor from buttermilk and browned butter.
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 260
Author Annalise Sandberg

Ingredients

  • ¾ cup plus 2 tablespoons sugar
  • Zest of 2 lemons
  • Juice of 1 lemon
  • ½ cup unsalted butter , melted until browned and cooled
  • ¾ cup buttermilk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 tablespoons poppy seeds

For the glaze (optional):

  • 1 cup powdered 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.

Notes

Adapted from Baking via Joy the Baker

Nutrition

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