Lemon Poppy Muffins


An all-time fave of mine.


2 1/4 cups flour
1/2 cup sugar
1 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1/4 cup melted butter
1 egg, lightly beaten
1 cup buttermilk
1 teaspoon vanilla
Zest of one lemon
Juice of 1/2 lemon

Juice of 1/2 lemon
1 cup powdered sugar


Grease 12 muffin cups, or line with paper muffin liners.

Sift together the flour, sugar, baking soda, baking powder, salt, lemon zest, and poppy seeds. In a separate bowl, whisk together the melted butter, egg, lemon juice, and buttermilk.

Pour the buttermilk mixture into the dry ingredients and stir just until mixed (the batter will not be smooth). Cover and refrigerate for 1 hour. Preheat oven to 425 degrees F. 

Scoop the batter into the prepared muffin tins; fill the cups almost to the top. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 18 minutes.

While cooling, whisk lemon juice and powdered sugar then drizzle over muffins. 


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