Lemon 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.