Author Notes
Lemons, lemons and more lemons! What goes better with those earthy but spicy poppy seeds? I add a touch of cardamom and honey just to enhance the flavor of the poppy seeds to this classic recipe. More lemons and zest are added to a confectioner's glaze to top each muffin perfectly. If you like poppy seeds crunchy, add them after the wet and dry ingredients are combined. —Lorraine Fina Stevenski
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Ingredients
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1/2 cup
unsalted butter, 1 stick
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2 tablespoons
poppy seeds
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1/4 cup
honey, local is best!
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2 cups
all-purpose flour
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1 tablespoon
baking powder
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1 teaspoon
cardamom
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1 cup
sugar
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1 teaspoon
lemon zest
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1 cup
2% milk
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2
large eggs
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1 teaspoon
vanilla extract
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1/2 teaspoon
lemon extract (not artificial flavor)
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1 tablespoon
fresh lemon juice
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LEMON GLAZE:
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1 cup
confectioner's sugar
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2 tablespoons
fresh lemon juice
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1/2 teaspoon
vanilla extract
Directions
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Preheat the oven to 375 degrees. Line and spray a 12 muffin pan. In a medium bowl, microwave the butter, poppy seeds and honey; one minute. Whisk the mixture together so all the butter melts. Set aside to cool and the poppy seeds get soft.
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In a large mixing bowl, whisk together the flour, baking powder, cardamom, sugar and lemon zest. In a medium mixing bowl whisk together the milk, eggs, vanilla and lemon extracts and lemon juice. Whisk in the cooled butter/poppy seed mixture until combined. Add the WET ingredients to the DRY ingredients and fold together with a large rubber spatula JUST until evenly moistened and smooth. Scrape the batter down to the bottom of the bowl to get all the batter incorporated.
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Spoon the batter to the top of each muffin cup. Bake 15-18 minutes until golden brown and a tester comes out clean. Cool 15 minutes in the pan and remove to a waxed paper lined tray.
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MAKE THE GLAZE: In a medium bowl, combine all the glaze ingredients with a whisk into a pourable consistency. Add more lemon juice if necessary. Drizzle over the warm muffins and let cool for 1 hour before serving.
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