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
Ingredients
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
Directions
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
