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lemon poppy seed muffins
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Lemon Poppy Seed Muffin

Prep Time 20 minutes
Cook Time 20 minutes
Resting 1 hour
Total Time 1 hour 40 minutes
Servings 15

Ingredients

  • 1 1/4 cup sugar 250 g
  • 1/4 cup oil 60 ml
  • 1 stick butter 113 g
  • 1 tablespoon vanilla extract 15 ml
  • 1/2 teaspoon almond extract approximately 2.5 ml
  • 2 eggs
  • 1 cup buttermilk 250 ml
  • 1 tablespoon lemon juice 15 ml
  • 2 1/2 cups all-purpose flour 300 g
  • 2 1/2 teaspoons baking powder 9 g
  • 1/4 teaspoon baking soda 2 g
  • 1 teaspoon salt 3 g, Diamond Kosher
  • 2 tablespoons poppy seeds
  • 1/4 cup lemon zest 60 ml

For the glaze:

  • 1 cup powdered sugar 120 g
  • 2 tablespoons lemon juice 30 ml

Instructions

  • In a large bowl or the base of a stand mixer, add the sugar and lemon zest. Using your hands, squeeze together the sugar and the lemon zest. Continue to press together until the sugar is fragrant and the zest is well distributed
  • Add in the oil and butter and cream on high speed for 2-3 minutes
  • Add the egg, extracts and lemon juice and beat for 1 more minute
  • Turn the mixer down to low speed and alternate adding the dry ingredients and buttermilk starting and ending with the dry
  • Add the poppy seeds and mix until evenly combined
  • Let the batter sit for 1 hour before baking
  • Preheat the oven to 400 degree fahrenheit
  • Scoop into a lined muffin pan until ~¾ full (it will make around 15 muffins)
  • Bake for 5 minutes at 400 and then turn down the temperature and bake at 350 for 15 more minutes or until a toothpick comes out clean
  • Set aside to cool slightly before glazing

Glaze:

  • Mix together the powdered sugar and lemon juice. Drizzle over the muffins with a fork or piping bag