Jumbo Lemon Poppy Seed Muffins
Make these moist, lemony bakery classics at home
Ingredients
for the batter:
- zest of two lemons
- 1 cup sugar
- 2 1/4 cups flour
- 3 teaspoons baking powder
- Pinch salt
- 1/2 cup canola oil
- juice of two lemons 1/4 cup
- 2 eggs
- 2/3 cup buttermilk
- 1/2 teaspoon vanilla
- Drop lemon extract
- 1 tablespoon poppy seeds
glaze:
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice one lemon
- Zest
or sugar:
- 1/4 cup coarse sugar I used demerara sugar
Instructions
- Preheat oven to 425. Line 6 wells in a jumbo muffin tin. Set aside.
- In a large bowl or bowl of a stand mixer and mix together the zest and sugar until well mixed and fragrant.
- In a second bowl, whisk together the dry ingredients. Add them to the sugar mixture in a steam as the mixer runs. A clumpy dough will form.
- Add the oil, juice, eggs, buttermilk and extracts. Mix until a fairly smooth batter forms. Stir in the poppy seeds.
- Fill each well about 3/4 of the way. Sprinkle with coarse sugar if using.
- Bake for 5 minutes then reduce heat to 375 and bake an additional 20 minutes or until a toothpick inserted in the center of a muffin comes out clean or with one or two coarse crumbs.
- Meanwhile, whisk together glaze ingredients, if using.
- Remove to wire rack and drizzle with glaze if using. Or leave the muffins unadorned all together!
- Cool on wire rack.
Notes
- I used this Microplane zester that makes fairly coarse zest.
- I glaze the muffins we are eating the day I bake them and then put sugar on any extras. The glaze does soak into the muffins with time. If you like that, is up to you! I find unglazed are easier to store.
- Store leftovers at room temperature.
