Try this lemon poppy seed muffin recipe for a quick breakfast or snack

Lemon and poppy seeds are one of those perfect flavor combinations. The fresh, bright tang from the lemon and the subtle but nutty crunch of poppy seeds come together in these simple lemon poppy seed muffins. And they make a great quick breakfast or snack on the go. For a little something extra, serve them with this simple maple lemon butter.

LEMON POPPY SEED MUFFINS

Active work time: 25 minutes | Total preparation time: 1 hour, 10 minutes | Makes 12 muffins

Note: Serve these with Maple lemon butter (see related recipe).

Butter for preparing pan, optional

1 cup plus 2 tablespoons sugar, divided

1 cup buttermilk, shaken well

1/2 cup oil

1 egg

2 tablespoons finely grated lemon zest

1 tablespoon poppy seeds

2 1/2 cups cake flour

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon lemon extract

1/4 cup lemon juice

1. Heat the oven to 375 degrees. Butter a 12-cup muffin pan or line the cups with paper liners.

2. Place 1 cup of the sugar, the buttermilk, oil, egg, zest and poppy seeds in a large bowl. Use a wooden spoon to mix well. Add the flour, baking soda, salt and lemon extract. Stir until just combined; do not overmix. Spoon the batter into the prepared cups.

3. Bake the muffins until lightly browned and a toothpick inserted into the center of one comes out clean, about 20 minutes. Let cool in the pan for 5 minutes.

4. Combine the 2 tablespoons of sugar and the lemon juice in a small bowl and microwave on high for 1 minute. Dip the tops of the muffins in the glaze while still hot. Let the muffins rest at least 20 minutes before serving.

Each muffin: 276 calories; 175 mg sodium; 18 mg cholesterol; 10 grams fat; 1 gram saturated fat; 43 grams carbohydrates; 4 grams protein; 0.69 gram fiber.

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