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Lemon poppy seed muffins

TimeActive work time: 25 minutes Total preparation time: 1 hour, 10 minutes
YieldsMakes 12 muffins
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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 would also enhance a brunch menu.

I like to warm up the muffins and cake in the microwave just before serving. Use 10% power and check every 20 seconds (by touching them) so that they are not overheated.

Don’t forget the milk and lemon wedges for tea drinkers when setting the table.

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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.