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  • Lemon Poppy Seed Muffins With Maple Lemon Butter

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    Lemon Poppy Seed Muffins With Maple Lemon Butter
    Servings: 12
    by Global Cookbook
    92760 recipes
    		 >

    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

    1. Heat the oven to 375 degrees. Butter a 12-c. muffin pan or possibly line the c. with paper liners.
    2. 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..
    3. 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.
    4. 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.
    5. 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.
    6. This recipe yields 12 muffins.

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