I am a little hung up on lemon at the moment. Specially cakes with lemon. So here is yet another yummy cake or in fact muffin, with lemon and poppyseeds. And a tangy lemony glaze. My plan was to only have one of these with lunch but instead they ended up beiing my lunch.
Lemon Poppy Seed Muffins
12 muffins
2/3 cup granulated sugar
1 lemon, zest and juice
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick butter, melted
3/4 cup buttermilk
2 eggs
1 tsp vanilla extract
2 tbsp poppy seeds
Glaze
1/8 lemon juice
1/4 granulated sugar
Preheat the oven to 375 F. Line a non stick standard muffins tin with paper liners.
In a large bowl, rub the sugar and lemon zest together with your fingertips. Whisk in the flour, baking powder, baking soda and salt. Set aside. In another bowl whisk eggs, buttermilk, vanilla extract, melted butter and lemon juice. Add the wet ingredients to the dry ingredients and mix together with a wooden spoon. When almost mixed, add the poppy seeds. Divide batter between the 12 muffin liners.
Bake for about 15 minutes or until a skewer inserted in the center comes out clean.
Let them cool about 5 minutes in the pan and transfer to a wire rack.
Make the glaze by heating the sugar and lemon juice in a little saucepan until the sugar completely dissolved. Brush the muffins with the glaze, twice. Let cool completely. Freezes well.
12 muffins
2/3 cup granulated sugar
1 lemon, zest and juice
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 stick butter, melted
3/4 cup buttermilk
2 eggs
1 tsp vanilla extract
2 tbsp poppy seeds
Glaze
1/8 lemon juice
1/4 granulated sugar
Preheat the oven to 375 F. Line a non stick standard muffins tin with paper liners.
In a large bowl, rub the sugar and lemon zest together with your fingertips. Whisk in the flour, baking powder, baking soda and salt. Set aside. In another bowl whisk eggs, buttermilk, vanilla extract, melted butter and lemon juice. Add the wet ingredients to the dry ingredients and mix together with a wooden spoon. When almost mixed, add the poppy seeds. Divide batter between the 12 muffin liners.
Bake for about 15 minutes or until a skewer inserted in the center comes out clean.
Let them cool about 5 minutes in the pan and transfer to a wire rack.
Make the glaze by heating the sugar and lemon juice in a little saucepan until the sugar completely dissolved. Brush the muffins with the glaze, twice. Let cool completely. Freezes well.
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