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Lemon Poppy Seed Muffins with Cardamom Browned Butter and White Poppy Seeds

Lemon Poppy Seed Muffins with Cardamom Browned Butter: #MuffinMonday

Dark and white poppy seeds are pretty interchangeable, so if all you have are the dark ones, just use them.
Course Brunch, tea
Cuisine Muffins
Author TheSpicedLife


  • 1/2 cup (8 T, 1 stick, 113 g) unsalted butter
  • 1 t ground cardamom
  • 2/3 cup sugar
  • zest of 2 lemons
  • 1 cup (126 g) AP flour
  • 1 cup (136 g) white whole wheat flour
  • 2 t baking powder
  • 1/4 t baking soda
  • 1/4 t fine sea salt
  • juice of 1 large lemon or 1 1/2 smaller lemons
  • 3/4 cup sour cream
  • 2 eggs
  • 1 t vanilla
  • 2 T white poppy seeds


  1. Line a 12 cup muffin tin with liners and lightly spray the insides of the liners as well as the top of the pan. Set aside.
  2. Preheat the oven to 400 F.
  3. Place the butter in a small, heavy bottomed pan on medium heat. When it starts to melt, stir frequently--butter browns spottily, so you want to keep mixing it and scraping the bottom of the pan to encourage it to brown more evenly.
  4. Keep stirring the melted butter--when it turns brown and becomes quite fragrant (do not let it turn black or smell burned at all), turn off the heat and add the cardamom. Stir to completely incorporate.
  5. Let it set for about 1 minute, and then scrape it into a small bowl to cool.
  6. Rub the lemon zest into the sugar with your finger tips in a large bowl. When it becomes fragrant and a little moist, add the flours, baking powder, baking soda and salt. Whisk to evenly incorporate. Set aside.
  7. Whisk together in a medium sized bowl the lemon juice, sour cream, eggs and vanilla. Drizzle in the browned butter while whisking and then scrape the bottom of the butter bowl to add all of the cardamom into the batter. Whisk the butter completely into the sour cream-egg mixture.
  8. Whisk the poppy seeds into the liquid mixture and then stir the liquid mixture into the dry. Do not over-mix.
  9. Divide the batter between the prepared muffin wells. I like to use a cookie scoop.
  10. Bake for 18-20 minutes, or until the tops are starting to brown and a cake tester inserted into the center of one of the muffins comes out clean.
  11. Transfer the pan to a cooling rack and let the muffins cool for 5 minutes. Then remove them to finish cooling on a cooling rack.