Description
Deliciously moist muffins infused with the bright flavor of Meyer lemons and topped with a sweet lemon glaze.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon Meyer lemon zest
- ½ cup buttermilk
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons Meyer lemon juice (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the Meyer lemon zest, buttermilk, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the muffins cool, prepare the glaze by whisking together powdered sugar and Meyer lemon juice.
- Drizzle the glaze over the cooled muffins before serving.
Notes
- For a stronger lemon flavor, add more lemon zest.
- These muffins can be stored in an airtight container for up to 3 days.
- Feel free to substitute regular lemons if Meyer lemons are not available.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg