Lemon-Poppy Seed Muffins
Lemon sugar can be used to add lemon flavor to any recipe calling for sugar and lemon zest. To make lemon sugar, using a small paring knife or a vegetable peeler, remove the zest from 3 large lemons, leaving the bitter white pith behind; reserve the fruit and juice for another use. Place the zest in a food processor and add 1/2 cup granulated sugar. Pulse until the zest is evenly distributed. Add another 1/2 cup sugar and pulse until the zest is finely ground. Store in an airtight container in the refrigerator for up to 2 months. Makes about 1 cup.
Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Poppy Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 Tbs. (1 stick) unsalted butter, at room temperature
- 2/3 cup lemon sugar (see headnote) or granulated sugar
- 2 eggs, separated
- 1 1/3 cups all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 2 Tbs. poppy seeds
- Grated zest of 2 lemons
- 1/4 tsp. salt
- 1/2 cup buttermilk
- 2 Tbs. strained fresh lemon juice
- 1 tsp. vanilla extract
- 3 Tbs. coarse raw sugar
- Lemon curd for serving (see related recipe at left)