Ingredients
Equipment
Method
- Preheat your oven to 375 degrees. Prepare a muffin pan by lining 12 large muffin cups with liners and spraying them with cooking spray to ensure easy removal.
- In a large mixing bowl, stir together flour, poppy seeds, baking soda, baking powder, and salt. This dry mixture sets the stage for fluffy muffins, so make sure everything is evenly combined.
- In another bowl, use an electric mixer to beat together butter and sugar on high speed until the mixture is light and fluffy. This step is crucial; it incorporates air into the batter, giving your muffins that desired lift.
- Add the eggs one at a time, mixing well after each addition. Don’t forget to scrape down the sides of the bowl with a spatula to ensure everything is mixed in.
- In a small bowl or measuring cup, combine buttermilk, lemon zest, lemon juice, and vanilla extract. This mixture adds moisture and flavor to the muffins.
- Gradually add the liquid ingredients into the mixing bowl, alternating with the dry mixture. Start with some dry, then add some liquid, continuing until everything is combined. Be careful not to overmix; you want to stop when the flour is just incorporated.
- Scoop the batter into the prepared muffin cups, filling each just below the top of the liner. This allows room for the muffins to rise without spilling over.
- Bake in the preheated oven for 20 to 25 minutes, or until the tops spring back when lightly touched. The muffins should be lightly golden brown.
- Once baked, remove the muffins from the oven and let them cool completely in the pan before frosting.
- To make the frosting, beat together confectioners' sugar and cream cheese using an electric mixer on high speed until well mixed and fluffy. Add the vanilla extract, lemon zest, and enough lemon juice to achieve a spreadable consistency.
- Once the muffins are cool, spread the frosting generously on top of each muffin, and enjoy!
Notes
Keep the muffins in an airtight container at room temperature for up to three days. They can also be refrigerated for a week, but let them come to room temperature before serving.