Lemon Poppy Seed Muffins With Maple Lemon Butter Recipe
Servings: 12
Ingredients
- Butter for preparing pan
- 1 c. sugar plus
- 2 Tbsp. sugar divided
- 1 c. buttermilk shaken well
- 1/2 c. oil
- 1 x egg
- 2 Tbsp. finely-grated lemon zest
- 1 Tbsp. poppy seeds
- 2 1/2 c. cake flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp lemon extract
- 1/4 c. lemon juice
- 1/4 c. unsalted butter room temperature
- 2 Tbsp. maple syrup
- 2 Tbsp. powdered sugar
- 1 Tbsp. lemon juice
- 1/2 tsp finely-grated lemon zest
Directions
- Heat the oven to 375 degrees. Butter a 12-c. muffin pan or possibly line the c. with paper liners.
- Place 1 c. of the sugar, the buttermilk, oil, egg, zest and poppy seeds in a large bowl. Use a wooden spoon to mix well. Add in the flour, baking soda, salt and lemon extract. Stir till just combined; don't overmix. Spoon the batter into the prepared c..
- Bake the muffins till lightly browned and a toothpick inserted into the center of one comes out clean, about 20 min. Let cold in the pan for 5 min.
- Combine the 2 Tbsp. of sugar and the lemon juice in a small bowl and microwave on high for 1 minute. Dip the tops of the muffins in the glaze while still warm. Let the muffins rest at least 20 min before serving. Serve with Maple Lemon Butter.
- To make the Maple Lemon Butter: Mix the butter, syrup, sugar, lemon juice and zest in a mini-processor till smooth. This can be made a day ahead; chill. Let soften slightly before serving.
- This recipe yields 12 muffins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 12 servings | |
| Calories 254 | |
| Calories from Fat 125 | 49% |
| Total Fat 14.18g | 18% |
| Saturated Fat 3.5g | 14% |
| Trans Fat 0.23g | |
| Cholesterol 27mg | 9% |
| Sodium 163mg | 7% |
| Potassium 58mg | 2% |
| Total Carbs 28.91g | 8% |
| Dietary Fiber 0.8g | 3% |
| Sugars 5.74g | 4% |
| Protein 3.02g | 5% |
