Advertisement

Lemon poppy seed muffins

Time Active work time: 25 minutes Total preparation time: 1 hour, 10 minutes
Yields Makes 12 muffins
Lemon poppy seed muffins
1

Heat the oven to 375 degrees. Butter a 12-cup muffin pan or line the cups with paper liners.

2

Place 1 cup of the sugar, the buttermilk, oil, egg, zest and poppy seeds in a large bowl. Use a wooden spoon to mix well. Add the flour, baking soda, salt and lemon extract. Stir until just combined; do not overmix. Spoon the batter into the prepared cups.

3

Bake the muffins until lightly browned and a toothpick inserted into the center of one comes out clean, about 20 minutes. Let cool in the pan for 5 minutes.

4

Combine the 2 tablespoons of sugar and the lemon juice in a small bowl and microwave on high for 1 minute. Dip the tops of the muffins in the glaze while still hot. Let the muffins rest at least 20 minutes before serving.

Serve these with Maple lemon butter.

Newsletter
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.