Lemon Poppy Seed Muffins

I found this wonderful recipe over at Entertaining with Beth. As Beth says, the poppy seeds add a nice nutty flavor that combines with the lemon. The glaze really pulls it all together. 

You'll Need:

Muffins:

3 eggs, room temperature

3/4 cup sugar

3/4 cup butter, melted

1/2 cup water

3 T. lemon zest

1 t. lemon extract

1 T. poppy seeds

1 1/2 cups flour

1 T. baking powder

1/2 t. baking soda

1 t. salt

Glaze:

1/2 cup powdered sugar

2 T. heavy cream

Start by whisking together the flour, baking powder, baking soda, and salt.

In a large bowl, combine the eggs…

Sugar.

Butter.

Lemon zest.

Lemon extract.

And lastly, poppy seeds. Gently combine this all and then mix in the flour.

Line some muffins tins.

And plop in one scoop of batter. Bake at 400* for 10 - 12 minutes.

When done, pop the muffins onto a wire rack and cool.

Once cooled, make the glaze by combining the cream and powdered sugar in a bowl. You can spread a little glaze over the muffins and then top with a few poppy seeds and a little lemon zest.

Enjoy looking at the muffins for awhile…

Just look… Don't eat…

And you're saying "Ha! Yea, right!" Well that's fine, I didn't do that either..

Enjoy!

Ashleigh

Copy, Paste, and Print for the recipe below:

Lemon Poppy Seed Muffins

(prairiegalcookin.blogspot.com)

I found this wonderful recipe over at Entertaining with Beth. As Beth says, the poppy seeds add a nice nutty flavor that combines with the lemon. The glaze really pulls it all together. 

You'll Need:

Muffins:

3 eggs, room temperature

3/4 cup sugar

3/4 cup butter, melted

1/2 cup water

3 T. lemon zest

1 t. lemon extract

1 T. poppy seeds

1 1/2 cups flour

1 T. baking powder

1/2 t. baking soda

1 t. salt

Glaze:

1/2 cup powdered sugar

2 T. heavy cream

- Preheat the oven to 400* 

- Start by whisking together the flour, baking powder, baking soda, and salt.

- In a large bowl, combine the eggs, sugar, butter, water, lemon zest, lemon extract, and poppy seeds.

- Gently stir in the flour mixture; don't over-mix!

- Line muffins tins and fill a little under half full with batter. Bake for 10 - 12 minutes.

- When cooked, plop the muffins out onto a wire rack to cool.

- Make the glaze by combining the powdered sugar and heavy cream and then spoon or drizzle a little onto the muffins. Garnish with a bit of lemon zest and a few poppy seeds.

Enjoy!