Ingredients
Scale
- ½ cup butter
- ¾ cup granulated sugar
- 2 tablespoons lemon zest (2 lemons)
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- ¼ 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
- Preheat your oven to 400°F. Prepare a muffin pan with paper liners or grease it with butter and flour.
- Melt the butter in a small saucepan over medium heat until golden brown, stirring constantly to prevent burning—about 5 minutes. Pour into a medium bowl and let cool slightly.
- In a large bowl, combine the lemon zest and granulated sugar, rubbing them together until well mixed. Then add the all-purpose flour, baking powder, baking soda, and salt. Mix well.
- To the cooled brown butter, add the buttermilk, large eggs, lemon juice, and vanilla extract. Combine with the dry mixture, stirring until nearly mixed; then gently fold in the poppy seeds.
- Optionally, cover the batter with plastic wrap and set aside for 30 minutes to allow the leaveners to activate.
- Spoon the batter into the prepared muffin pan, filling the liners to the top. Sprinkle with additional sugar.
- Bake in the oven until lightly golden and springy to touch—approximately 16-18 minutes. Allow to cool in the pan briefly before transferring to a wire rack to cool completely.
- For the glaze, mix the powdered sugar with enough lemon juice to achieve a thick icing. Drizzle over the cooled muffins and let set for a few minutes before serving.
- Store muffins in an airtight container for up to 3 days or freeze in a ziplock bag for longer storage. Thaw at room temperature.
Notes
For an extra lemony flavor, use fresh lemon juice in both the batter and glaze.
These muffins are best enjoyed fresh but can be stored or frozen for later enjoyment.
Ensure the butter is cooled before mixing to avoid scrambling the eggs.
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.