Lemon Poppy Seed Muffins
User Reviews
4.9
Lemon Poppy Seed Muffins
Description
The Lemon Poppy Seed Muffins recipe starts by combining dry ingredients including flour, sugar, poppy seeds, baking powder, baking soda, and salt. Wet ingredients of milk, melted butter, egg, lemon juice, and zest are whisked separately then combined with the dry mix, taking care not to overmix to maintain a tender texture with some bloom and lightness from the leavening agents. The batter is portioned into muffin cups and baked until golden and set, with toothpick tests confirming doneness.
The light crumb is dotted with crunchy poppy seeds and brightened with lemon, making each bite refreshing and subtle rather than overwhelming. The added lemon glaze drizzled after cooling enhances the citrus notes and provides a sweet contrast to the muffin’s gently tart flavor.
These muffins suit breakfast or a light snack, easy to transport and store. The note recommends refrigerating the batter overnight in one bowl for even texture and taller muffins, baking directly from the fridge. A stronger lemon note can be achieved by adding lemon extract along with the juice and zest.
Ingredients
- 2 cups all-purpose flour 254 grams
- 3/4 cup granulated sugar 150 grams
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt fine
- 1 cup whole milk at room temperature
- 1 unsalted butter melted and cooled, stick, 113 grams
- 1 egg at room temperature, large
- 2 tablespoons lemon juice fresh
- 1 1/2 tablespoons lemon zest fresh
For the lemon glaze:
- 1 cup powdered sugar 125 grams
- 2 tablespoons lemon juice fresh
Instructions
- Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In a small bowl, whisk together the milk, butter, egg, juice, and zest. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix - there should be a couple streaks of flour remaining.* Divide evenly among the muffin tin cups.
- Bake until golden brown and a toothpick inserted in the center comes out clean and the edges are golden, about 15 minutes. Let cool until barely warm.
- Serve, or store in an airtight at room temperature for 3 days. Muffins can also be frozen in an airtight container for up to 3 months.
Make the glaze:
- In a small bowl, combine the sugar and lemon juice with a fork until a smooth and thick glaze forms. Drizzle or dip each cooled muffin top with the glaze. Let set before serving.
Notes
- For taller, tender muffins, refrigerate the batter overnight in one covered bowl and bake directly from the fridge.
- Add 1/2 teaspoon lemon extract with juice and zest for a more pronounced lemon flavor.
- Do not overmix the batter; some streaks of flour are acceptable to keep the muffins tender.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
User Reviews
Overall Rating
4.9
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