Glazed Lemon Poppy Seed Muffins
User Reviews
0.0
0 reviews
Unrated
Glazed Lemon Poppy Seed Muffins
Report
These bakery-style Lemon Poppy Seed Muffins are a tantalizing combination of sweet and tart flavors, with a buttery crumble topping and tangy glaze.
Share:
Ingredients
Muffin Ingredients
- 2 3/4 cups all purpose flour
- 1 TB baking powder
- 3/4 teaspoon kosher salt
- 2 TB poppy seeds
- 6 TB unsalted butter softened
- 1 1/4 cups granulated sugar
- 1 TB lemon zest
- 1 teaspoon vanilla extract
- 2 teaspoons lemon extract
- 1 egg
- 2 egg yolks
- 3/4 cup milk
- 1/3 cup lemon juice
For the Crumb Topping
- 1/2 cup granulated sugar
- 2 TB lemon zest
- 3/4 cup flour
- 6 TB unsalted butter cold, cut into small cubes
For the Lemon Glaze
- 1 cup powdered sugar
- 2 TB lemon zest
- 2 teaspoons lemon juice
- 1 TB milk
Add to Shopping List
Instructions
To Prep: Preheat oven to 400°F and line a muffin tin with baking cups.
To Make The Crumb Topping
- Add sugar, flour, cold butter cubes and lemon zest to a medium bowl.
- Combine using a fork, your fingers, or a pastry cutter, until a crumbly mixture forms. Set aside.
To Make The Muffins
- Whisk together the flour, baking powder, salt, and poppy seeds in a large bowl.
- In another large bowl, beat together the butter, sugar, lemon zest, vanilla, and lemon extract with an electric mixer, until just combined.
- Mix in the egg until combined, then mix in one egg yolk at a time.
- Alternate adding the dry ingredients and the milk, mixing as you make each addition, until combined.
- Finally, mix in the lemon juice.
- Scoop batter into prepared pan so each muffin cup is about 3/4 of the way full. Sprinkle about 2 1/2 TB of the crumble on top of each muffin cup so the batter is completely covered.
- Bake at 400°F for 20-25 minutes.
To Make The Lemon Glaze
- In a small bowl, whisk together all the glaze ingredients until combined and smooth. If the glaze is too runny, mix in another 2 TB of powdered sugar until you have a consistency that is thick, but pourable.
- Scoop into the piping bag with a small tip (or the end cut off of a disposable piping bag).
- Drizzle glaze onto cooled muffins and allow to harden before removing from pan, serving, or storing.
Notes
- Nutrition information is an estimate only and will vary based on exact ingredients used.
Nutrition Information
Show Details
Calories
323kcal
(16%)
Carbohydrates
54g
(18%)
Protein
5g
(10%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
56mg
(19%)
Sodium
150mg
(6%)
Potassium
189mg
(5%)
Fiber
1g
(4%)
Sugar
34g
(68%)
Vitamin A
344IU
(7%)
Vitamin C
8mg
(9%)
Calcium
108mg
(11%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 18Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 54g | 18% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 56mg | 19% |
| Sodium | 150mg | 6% |
| Potassium | 189mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 34g | 68% |
| Vitamin A | 344IU | 7% |
| Vitamin C | 8mg | 9% |
| Calcium | 108mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
0.0
0 reviews
Unrated
Other Recipes
You'll Also Love
