Weekend mornings are the best. The best for making breakfast that is. During the week we stick to our usual bowl of granola, but the weekends are when I make other things....like waffles...pancakes...bacon and egg sandwiches...frittata....omelets...or muffins...
These were moist and delicious and perfectly lemony! The glaze added a sweet touch but they are good with or without it. Enjoy! :)
Lemon Poppy Seed Muffins
2/3 cup natural cane sugar
1 TBS lemon zest/peel
1-2 TBS lemon juice
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
1 stick (8 Tablespoons) butter, melted
2 Tablespoons poppy seeds
2 Tablespoons natural cane sugar (for topping the batter before baking)
For the Glaze
1 cup powdered sugar whisked together with 2 or 3 Tablespoons of lemon juice
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a 12 mold, regular sized muffin tray with paper muffin liners, place the muffin pan on a baking sheet and set aside.
In a large bowl, mix the sugar with the lemon zest until the sugar is lightly colored and scented with lemon. Whisk in the flour, baking powder, baking soda and salt. In a medium sized bowl whisk together the eggs, buttermilk (or sour cream) vanilla extract, melted butter and lemon juice.
Add the wet ingredients to the dry ingredients and fold together. When almost thoroughly mixed, add the poppy seeds. Divide batter between muffin cups. Sprinkle each would be muffin with natural cane sugar.
Bake for 15 to 18 minutes or until the tops are golden and a skewer inserted in the center of the muffin comes out clean.
Let cool in the pan for 5 minutes then transfer to a wire rack to cool completely before glazing.
Recipe adapted from joy the baker