+
0 (0)

Breads, Breakfasts

Lemon poppy seed muffins

Lemon poppy seed muffins
Los Angeles Times

In the spirit of today's coffeehouses, here are recipes to serve if you have friends over for coffee--or tea. Be sure to have a bowl of strawberries or finger-cut pineapple or melon to balance the mix. The muffins and cake ... Read more

Active work time: 25 minutes | Total preparation time: 1 hour, 10 minutes | Makes 12 muffins
  • Butter for preparing pan, optional
  • 1 cup plus 2 tablespoons sugar, divided
  • 1 cup buttermilk, shaken well
  • 1/2 cup oil
  • 1 egg
  • 2 tablespoons finely grated lemon zest
  • 1 tablespoon poppy seeds
  • 2 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon extract
  • 1/4 cup lemon juice

Step 1Heat the oven to 375 degrees. Butter a 12-cup muffin pan or line the cups with paper liners.

Step 2Place 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.

Step 3Bake 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.

Step 4Combine 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.

Note: Serve these with Maple lemon butter.

HAVE YOU TRIED


Beet and pomegranate salad
Beet and pomegranate salad

Smoked salmon and mesclun salad with herbed toast
Smoked salmon and mesclun salad with herbed toast

Lemon upside-down cake
Lemon upside-down cake

California summer pudding
California summer pudding

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breads

Cinnamon Crunch Buns
Pita bread
Basic scones
Hot dog buns