Lemon Poppy Muffins

A favorite from the Root Kitchen, these Lemon Poppy Muffins have a delicious, light crumb and bright flavor and are a terrific breakfast or morning treat any time of year. The recipe scales up well if you want to make jumbo muffins or double the batch. Enjoy!

Lemon Poppy Muffins

Recipe yield: 1 dozen muffins

Ingredients:

Batter:

  • 1 3/4 C all-purpose flour

  • Zest of 2 lemons

  • 3 Tbsp lemon juice

  • 3 large eggs

  • 1/4 tsp Kosher salt

  • 1 C sugar

  • 1/2 C buttermilk

  • 1/2 Tbsp baking powder

  • 1/4 tsp baking soda

  • 2/3 C olive oil

  • 1 Tbsp poppy seeds

Glaze:

  • 2 Tbsp lemon juice

  • 1/2 C powdered sugar

Method of Preparation:

Mise en place: read your recipe, gather all ingredients and tools, measure, then start preparing.

  1. Preheat oven to 350. Grease muffin tin (or line with paper liners).

  2. Using a large bowl, combine lemon zest and sugar, then rub with your fingers until the mixture resembles sand.

  3. Whisk buttermilk, lemon juice, olive oil, and eggs into the sugar mix.

  4. In a separate bowl, mix, combine, and sift flour, baking powder, baking soda, and salt. Pour sifted, dry ingredients into the wet sugar mix and fold in with the poppy seeds using a rubber spatula.

  5. Scoop batter into the prepared muffin tin, and bake for 20-22 minutes or until muffins “bounce back” when pressed with a finger and a toothpick comes out clean/dry.

  6. Remove from oven and let cool.

  7. To make the glaze, whisk the lemon juice and powdered sugar until fully combined.

  8. Pour glaze evenly over cool muffins.

Faith Emerson