Lemon Poppy Seed Muffins

Ingredients

• 1/2 cup butter
• 3/4 cup granulated sugar
• 2 tablespoons lemon zest (2 lemons)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk (room temperature)
• 2 large eggs (room temperature)
• 1/4 cup lemon juice (1 lemon)
• 1 teaspoon vanilla extract
• 2 tablespoons poppy seeds
• Additional granulated sugar (for sprinkling on muffins)
• 1 cup powdered sugar
• 1-2 tablespoons lemon juice

Instructions

1. 1

   Preheat the oven to 400°F. Line a muffin pan with paper liners or grease with butter and flour.

2. 2

   Melt the butter in a small saucepan over medium heat until golden brown, about 5 minutes. Pour the melted butter into a medium bowl and let it cool until mostly at room temperature.

3. 3

   In a large bowl, rub lemon zest with granulated sugar until well combined. Stir in flour, baking powder, baking soda, and salt.

4. 4

   Add cooled melted butter, buttermilk, eggs, lemon juice, and vanilla to the dry ingredients. Stir until almost combined, then gently fold in poppy seeds.

5. 5

   (Optional) Cover the batter with plastic wrap and let it rest for 30 minutes to activate leavening.

6. 6

   Spoon the batter into the prepared muffin pan, filling the liners to the top. Sprinkle with additional granulated sugar.

7. 7

   Bake for 16-18 minutes until lightly golden and the tops spring back when touched. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.

8. 8

   For the glaze, mix powdered sugar with enough lemon juice to achieve a thick icing. Pour over the cooled muffins and let set for a few minutes before serving.

9. 9

   Store muffins in an airtight container for up to 3 days or freeze for up to a month.