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These poppy seed muffins are far from basic, with lots of lemon juice and zest, freshly grated ginger, and an easy glaze with Satsuma juice.
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Ingredients
For 12 COM_JOOMRECIPE_SERVING_TYPE_
ginger-citrus-poppy-seed-muffins
- 2/3 c sugar
- 2 lemons
- 2 T freshly grated ginger
- 2/3 c neutral oil
- 2 eggs
- 1/2 c buttermilk
- 2 T poppy seeds
- 2 c all-purpose flour
- 2 t baking powder
- 1/4 t baking soda
- pn salt
- 1/2 c confectioners' sugar
- 1 Satsuma
Ginger Citrus Poppy Seed Muffins Directions
- Preheat oven to 375℉. Lightly oil a 12 cup muffin pan, or line with liners.
- In a large bowl, whisk together the sugar, lemon zest and juice, oil, eggs, buttermilk, and ginger. Add the poppy seeds and whisk until thoroughly combined.
- In a smaller bowl, whisk together the flour, baking powder, baking soda, and pinch of salt. Add the dry ingredients to the wet ingredients, and fold to combine. Pour the batter into the prepared muffin cups, and bake for 16-20 minutes, until a toothpick comes out with just a few moist crumbs. Set the pan on a wire rack to cool for 10 minutes before glazing the muffins.
- Prepare the glaze by whisking together the confectioners’ sugar, satsuma zest, and 2-3 tablespoons of the satsuma juice until smooth. Add a bit more satsuma juice to acheive your desired consistency.
- Remove muffins from the pan and glaze them while still warm.