Easy One Bowl Lemon Poppy Seed Muffins
User Reviews
4.7
38 reviews
Excellent
Easy One Bowl Lemon Poppy Seed Muffins
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Old Fashioned Lemon Poppy Seed Muffins are a classic breakfast treat with fresh lemon flavor and crunchy poppy seeds. It's an easy one bowl recipe that can also be rested overnight for the freshest muffins in the morning.
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Ingredients
wet ingredients
- 3/4 cup granulated sugar
- 2 large egg
- 1/2 cup vegetable oil
- 1/2 cup milk or half and half or buttermilk
- 1/4 cup lemon juice fresh squeezed
- zest lemon quantity: 2
- 1 tsp lemon paste
- 2 Tbsp poppy seeds
dry ingredients
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- 2 cups all-purpose flour
glaze
- 1 confectioners' sugar heaping cup
- lemon juice to thin
Instructions
- Preheat oven to 350F and butter a muffin tin, or line with muffin liners.
- Whisk together all the wet ingredients well.
- Whisk in the salt, baking powder, and baking soda, then add the flour and fold in until no dry steaks remain. Small lumps are fine. Set the batter aside on the counter for 1 hour.
- Without any further mixing, spoon or scoop the batter into the prepared muffin cups, filling almost full. Bake for 20-22 minutes until risen and starting to turn golden brown around the edges.
- Let the muffins cool for a few minutes in the pan, then remove to cool completely on a rack before glazing.
- Whisk the confectioner's sugar with just enough lemon juice to make a glaze. Start with a tablespoon and keep adding slowly. You can spread the glaze on the muffins, or dunk them in headfirst.
Notes
- Muffins are small and easily over baked, so check them on the early side.
- I like to eat muffins the same day, especially when glazed, but if you must keep them, cover them with foil or plastic at room temperature. Revive next day muffins with a quick zap in the microwave.
Genuine Reviews
User Reviews
Overall Rating
4.7
38 reviews
Excellent
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