Lemon-Poppy Seed Muffins

Southern Living
Make these ahead, and freeze up to 1 month, if desired. Thaw muffins at room temperature 2 hours.
Makes 18 servings


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2 cups all-purpose flour
1 1/2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 1/2 cups buttermilk
1 large egg, lightly beaten
2/3 cup firmly packed light brown sugar
1/2 cup butter, melted
1 tablespoon grated lemon rind


Prep: 10 Minutes
Bake: 20 Minutes

Combine first 5 ingredients together in a bowl; make a well in center of mixture. Combine buttermilk and next 4 ingredients; add to dry ingredients, stirring just until moistened. Do not overmix.

Spoon batter into greased muffin pans, filling two-thirds full.

Bake at 400° for 18 to 20 minutes or until lightly browned. Remove from pans immediately.

Created date

August 2007