Lemon Poppy Seed Muffins with Cinnamon Honey Butter
Moist lemon poppy seed muffins topped with cinnamon honey butter to up any breakfast game.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Servings: 6 Jumbo muffins
Calories: 313kcal
Author: Stephanie Rutherford
- 3 cups All-purpose flour
- 1 cup White Granulated Sugar
- 2 tablespoon Poppy Seeds
- 1 tablespoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup Unsalted butter melted and then cooled
- 2 Large eggs room temperature
- 1 teaspoon Pure vanilla extract
- 1 ½ cups Sour cream
- 3 tablespoon Lemon juice
- 1 ½ tablespoon Lemon zest 2-3 lemons
Cinnamon Honey Butter
- ¼ cup Unsalted butter room temperature
- 3 tablespoon Honey
- Small Pinch of salt
- ½ teaspoon Ground cinnamon
- ½ teaspoon Powdered sugar
Preheat oven to 375F and line a jumbo muffin pan or 12 cup muffin pan with muffin liners.
Melt butter in microwave and let cool in bowl. In a large bowl, sift together flour, baking powder, baking soda, and salt. Stir in the poppy seeds. Set aside
Mix together melted butter and sugar until well combined. Add in vanilla, sour cream, lemon juice, lemon zest. Add in eggs one at a time. Slowly add dry ingredients and mix for an additional 10 seconds.
Use an ice cream scoop to fill muffin liners. Fill them ¾ full. Bake for 20-25 minutes. Muffins are finished when toothpick inserted comes out clean.
Cinnamon Honey Butter
Using a mixer, beat together room temperature butter, cinnamon, honey and salt. It should get light and fluffy. Add in powdered sugar and beat again. Top muffins with cinnamon honey butter and extra lemon zest for added flavor.
Calories: 313kcal