Description
These Lemon Poppy Seed Muffins are a delightful treat combining a moist, tender crumb with bright, fresh lemon flavor and a delightful crunch from poppy seeds. Topped with a tangy lemon glaze, these muffins are perfect for breakfast, brunch, or a satisfying snack.
Ingredients
Dry Ingredients
- 2 cups (254 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine sea salt
Wet Ingredients
- 1 cup (237 grams) whole milk, at room temperature
- 1 stick (113 grams) unsalted butter, melted and cooled
- 1 large egg, at room temperature
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoons fresh lemon zest
Glaze
- 1 cup (125 grams) powdered sugar, sifted
- 2 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (204°C). Line a standard 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and fine sea salt until evenly combined.
- Combine Wet Ingredients: In a separate small bowl, whisk together the whole milk, melted and cooled unsalted butter, egg, fresh lemon juice, and lemon zest until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients. Gently stir with a rubber spatula until just combined; it's important not to overmix to maintain a tender muffin crumb. Slight streaks of flour remaining are okay.
- Fill Muffin Cups: Divide the batter evenly among the muffin tin cups, filling them about 3/4 full to allow space for rising.
- Bake the Muffins: Bake the muffins in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, approximately 15 minutes. The edges should be golden and set.
- Cool Muffins: Remove the muffins from the oven and let them cool in the tin until barely warm, which helps in glazing.
- Prepare the Lemon Glaze: In a small bowl, combine the sifted powdered sugar and fresh lemon juice. Mix with a fork until a smooth, thick glaze forms.
- Glaze the Muffins: Drizzle or dip the tops of each cooled muffin into the lemon glaze. Allow the glaze to set before serving for best texture and flavor.
- Storage: Serve immediately or store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in an airtight container for up to 3 months.
Notes
- Do not overmix the batter to ensure muffins stay light and fluffy; a few streaks of flour are fine.
- If you want a stronger lemon flavor, add an extra teaspoon of lemon zest.
- Ensure ingredients like milk and egg are at room temperature for better texture.
- The glaze can be adjusted for thickness by adding more powdered sugar for a thicker glaze or more lemon juice for a thinner consistency.
- These muffins freeze well; wrap individually for easy grab-and-go breakfasts.
