Breakfast / Brunch
Lemon Poppy Seed Muffins
The citrus-scented sugar on top of these Lemon Poppy Seed Muffins melts just enough while baking to add a sweet finishing crunch.
Ingredients
Instructions
Preheat oven to 350°. Spray 2 (6-cup) cast-iron muffin pans with baking spray with flour.
Whisk together flour, brown sugar, poppy seeds, baking powder, salt, and baking soda in a large bowl.
Whisk together buttermilk, butter, egg, vanilla, and 3 teaspoons lemon zest in a medium bowl. Whisk buttermilk mixture into flour mixture until combined. Divide batter evenly among prepared muffin cups.
Whisk together granulated sugar and remaining 1 teaspoon lemon zest in a small bowl; sprinkle mixture onto batter.
Bake until a wooden pick inserted in center comes out clean, 18 to 20 minutes. Let cool in pans for 10 minutes. Serve warm, or remove from pans, and let cool completely on a wire rack.