Lemon Poppy Seed Muffins
Ingredients
- 2 1/4 cups (286 grams) all-purpose flour,
- 1 cup (200 grams) granulated sugar
- 2 tablespoons poppy seeds*
- 1 tablespoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup (240 grams) buttermilk, (at room temperature)
- 1 stick (113 grams) unsalted butter, (melted and cooled)
- 2 tablespoons neutral oil (such as avocado or canola)
- 2 large eggs, (at room temperature)
- 2 tablespoons fresh lemon zest**
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract, optional
- 1 cup (125 grams) powdered sugar, (sifted)
- 2 tablespoons fresh lemon juice
- Lemon zest, for garnish**
Steps
- 1
Preheat the oven to 375°F. Line two standard muffin tins with 9 paper liners, spacing them in every other cavity to allow for air flow and larger muffin tops.
- 2
In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, and salt.
- 3
In a small bowl, whisk together the buttermilk, cooled melted butter, oil, eggs, lemon zest, juice, vanilla extract, and almond extract (if using). Pour into the dry ingredients and stir with a rubber spatula until just combined.
- 4
If time permits, rest the batter at room temperature for 15 to 20 minutes to encourage taller muffin tops. You can also chill this batter, covered, overnight in the fridge. Bake from the fridge.
- 5
Fill each muffin liner completely full with batter. The batter should mound slightly above the rim.
- 6
Bake until the edges are golden brown and a toothpick inserted in the center comes out clean, about 18 to 19 minutes. Let cool in pan for 5 minutes, then transfer to wire rack to cool completely.
- 7
In a small bowl, stir together the powdered sugar and lemon juice until a smooth, thick glaze forms. Drizzle or dip the cooled muffins. Top with lemon zest. If transporting or storing, let the glaze set beforehand.
- 8
Serve immediately, or store in an airtight container at room temperature for up to 2 days. Muffins can also be frozen for up to 3 months.