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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.
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Ingredients Equipment Method

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

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

Method
 

  1. Instructions:
  2. Muffins:
  3. Prepare Oven and Muffin Tin
  4. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners or lightly grease each cup.
  5. Combine Dry Ingredients
  6. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
  7. Mix Sugar and Lemon Zest
  8. 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.
  9. Add Wet Ingredients
  10. To the lemon sugar, add the melted butter, eggs, buttermilk, lemon juice, and vanilla extract. Whisk until smooth and fully combined.
  11. Combine Wet and Dry Ingredients
  12. 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.
  13. Fill Muffin Cups and Bake
  14. 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.
  15. Lemon Glaze:
  16. Mix Glaze Ingredients
  17. 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.
  18. Glaze the Muffins
  19. Drizzle the lemon glaze over the cooled muffins, letting it set for a few minutes before serving.