Lemon poppy seed muffins are a delightful treat with a balance of tart lemon and nutty poppy seeds. Soft and tender, these muffins have just the right amount of sweetness, with a refreshing burst of citrus that pairs perfectly with your morning coffee or as an afternoon snack. Topped with a light lemon glaze, these muffins are easy to make and deliciously bright!
Equipment:
- Muffin tin (12-cup)
- Cupcake liners
- Mixing bowls
- Whisk or electric mixer
- Zester
- Measuring cups and spoons
- Spoon or scoop for filling muffin cups
Ingredients:
Muffins:
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- ¾ cup buttermilk, room temperature
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
Lemon Glaze:
- 1 cup powdered sugar, sifted
- 2-3 tablespoons fresh lemon juice (adjust for desired thickness)
Instructions:
Muffins:
- Prepare Oven and Muffin Tin
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease each cup. - Combine Dry Ingredients
In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside. - Mix Sugar and Lemon Zest
In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it’s fragrant and moist. - Add Wet Ingredients
To the lemon sugar, add the melted butter, eggs, buttermilk, lemon juice, and vanilla extract. Whisk until smooth and fully combined. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Be careful not to overmix, as this can make the muffins tough. - Fill Muffin Cups and Bake
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Lemon Glaze:
- Mix Glaze Ingredients
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze. - Glaze the Muffins
Drizzle the lemon glaze over the cooled muffins, letting it set for a few minutes before serving.
Presentation Ideas:
- For a simple, elegant look, top each glazed muffin with a few extra poppy seeds or a small twist of lemon zest.
- Serve with fresh berries on the side for a pop of color.
- Arrange on a tiered cake stand for a bright and inviting brunch display.
Tips:
- If you don’t have buttermilk, make a substitute by mixing ¾ cup milk with 1 tablespoon lemon juice or vinegar and letting it sit for 5 minutes.
- Rubbing the lemon zest into the sugar intensifies the lemon flavor throughout the muffins.
- Store the muffins in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
These lemon poppy seed muffins are a light and refreshing treat that’s bursting with flavor. The zesty lemon glaze adds just the right amount of sweetness, and the poppy seeds provide a delightful crunch. Easy to make and perfect for any occasion, these muffins will quickly become a favorite go-to recipe for citrus lovers!
Lemon Poppy Seed Muffins Recipe
Bright and zesty lemon poppy seed muffins are perfect for breakfast or a snack! These moist muffins are bursting with citrus flavor, speckled with poppy seeds, and topped with a tangy lemon glaze.
Equipment
- Muffin tin (12-cup)
- Cupcake liners
- Mixing bowls
- Whisk or electric mixer
- Zester
- Measuring cups and spoons
- Spoon or scoop for filling muffin cups
Ingredients
- Muffins:
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- ¾ cup buttermilk room temperature
- ¼ cup fresh lemon juice
- 1 teaspoon vanilla extract
- Lemon Glaze:
- 1 cup powdered sugar sifted
- 2-3 tablespoons fresh lemon juice adjust for desired thickness
Instructions
- Instructions:
- Muffins:
- Prepare Oven and Muffin Tin
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease each cup.
- Combine Dry Ingredients
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- Mix Sugar and Lemon Zest
- In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it’s fragrant and moist.
- Add Wet Ingredients
- To the lemon sugar, add the melted butter, eggs, buttermilk, lemon juice, and vanilla extract. Whisk until smooth and fully combined.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture, gently stirring until just combined. Be careful not to overmix, as this can make the muffins tough.
- Fill Muffin Cups and Bake
- Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Lemon Glaze:
- Mix Glaze Ingredients
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Adjust the consistency by adding more lemon juice for a thinner glaze or more powdered sugar for a thicker glaze.
- Glaze the Muffins
- Drizzle the lemon glaze over the cooled muffins, letting it set for a few minutes before serving.
Leave a Reply