Lemon Poppyseed Muffins
Ingredients
Muffins
- Flour: 3 cups
- Baking Powder: 1 tablespoon
- Baking Soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Poppy Seeds: 2 tablespoons
- Sugar: 1 cup
- Lemon Zest: 2 tablespoons (from 1 lemon)
- Eggs (Large): 2
- Vanilla Extract: 1/4 teaspoon
- Buttermilk: 1 1/2 cups
- Butter (Melted): 8 tablespoons
- Turbinado Sugar: For sprinkling
Lemon Syrup
- Sugar: 1/4 cup
- Lemon Juice: 1/4 cup
Sometimes the basics are the best, and you really can't beat a simple lemon poppy seed muffin on a summer weekend morning. These bakery-style muffins are sweet (but not too sweet), light (but not too light), and delicious (way too delicious).
The How To:
- Preheat your oven to 425 degrees and line a standard 12-cup muffin tin with liners.
- Zest the lemon and rub zest into the sugar with your fingertips.
- In a medium bowl, whisk together flour, sugar mixture, baking powder, baking soda, salt, and poppy seeds.
- In a small bowl, whisk eggs, melted butter, and buttermilk.
- Pour wet ingredients into dry ingredients and mix with a rubber spatula just until combined.
- Bake muffins for 5 minutes at 425 degrees, then reduce oven temperature to 375 degrees. Bake for another 15 minutes.
- While muffins are baking, simmer 1/4 cup sugar + 1/4 cup lemon juice in a small saucepan for 3 minutes. Set aside.
- Remove pan from oven and transfer muffins to a wire rack.
- Brush tops of muffins with lemon syrup and sprinkle with turbinado sugar.
- Best served warm with a glass of iced tea.
A Few Notes:
- Don't have buttermilk? No problem - you can make your own! Pour 1 tablespoon lemon juice into the 1 1/2 cups whole milk and leave it to sit on the counter for ten minutes.
- Don't forget to reduce the oven temperature from 425 to 375! The high temperature helps the muffins pop up (bakery style), but you only want to crank up the heat for a few minutes.
Pairs Well With:
Becca Rea-Holloway
