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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.


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