The most delicate, perfect little lemon poppy seed muffins. Topped with softened butter and a drizzle of lavender infused honey.
This combo for a muffin recipe sounded too good not to create (lemon + poppy seed + lavender + honey), and trust me they turned out better than I could have hoped for.
The flavors and sweetness are mild, the texture of the muffins are soft and airy, and the floral honey drizzle over top is intoxicating.
I hope you love them as much as I do. My biggest tip is to eat them warm, as fresh as possible, and slathered with salted butter! Enjoy!
PrintLemon Poppy Seed Muffins with Lavender Honey
delicate, subtle lemon poppy seed muffins with softened butter and lavender honey
yield: 12 muffins
Ingredients
Scale
Lemon Poppy Seed Muffins
- 1 stick (¼ lb) salted butter, softened
- 1 cup granulated sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp kosher salt
- ½ cup whole milk
- 2 tbsp lemon zest
- 3 tbsp freshly squeezed lemon juice
- 2 tbsp poppy seeds
- softened, salted butter (to serve)
Lavender Honey
- ½ cup honey
- ½ cup water
- ½ tsp dried lavender
Instructions
Lemon Poppy Seed Muffins
- Preheat the oven to 375°F. Line a muffin tin with parchment liners.
- Combine the butter and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream together until smooth and fluffy, about 3 minutes. Add the eggs one at a time, mixing until incorporated. Mix in the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt. Alternate adding the dry ingredients and milk to the egg mixture in 3 batches, mixing on medium speed until each batch is really well-incorporated. Scrape down the bowl as needed. Mix in the lemon zest, lemon juice, and poppy seeds.
- Spoon the batter into the prepared muffin tin, evenly distributing it. Bake the muffins for 25 minutes, or until set and golden.
- Serve warm with a smear of salted butter and a generous drizzle of the lavender honey.
Lavender Honey
- Combine the honey, water, and dried lavender in a small saucepan. Bring to a boil over medium-high heat, allowing the honey to dissolve.
- Reduce the heat to low and simmer for about 15 minutes. Turn off the heat and let the honey sit to infuse for 10 more minutes.
- Strain out the lavender before using.
