Lemon Poppy Seed Muffins (Printable Version)

Moist, tangy muffins with poppy seeds and a zesty lemon glaze, perfect for breakfast or snacks.

# What You'll Need:

→ Muffins

01 - 2 cups all-purpose flour
02 - 1 tablespoon poppy seeds
03 - 1 tablespoon lemon zest (from about 2 lemons)
04 - 3/4 cup granulated sugar
05 - 2 teaspoons baking powder
06 - 1/2 teaspoon baking soda
07 - 1/2 teaspoon salt
08 - 2 large eggs
09 - 3/4 cup whole milk
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1/4 cup freshly squeezed lemon juice
12 - 1 teaspoon pure vanilla extract

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons freshly squeezed lemon juice

# How to Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
02 - In a large bowl, whisk together all-purpose flour, poppy seeds, lemon zest, granulated sugar, baking powder, baking soda, and salt.
03 - In a separate bowl, whisk the eggs, whole milk, melted butter, freshly squeezed lemon juice, and vanilla extract until well combined.
04 - Pour the wet ingredients into the dry ingredients and gently mix until just combined, taking care not to overmix.
05 - Divide the batter evenly among the muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth and pourable, then drizzle over the cooled muffins.

# Expert Insights:

01 -
  • They taste like sunshine in muffin form, with that perfect tender crumb that doesn't crumble everywhere.
  • The poppy seeds add a subtle crunch that makes every bite a little more interesting.
  • That glaze soaks into the top just enough to create a sweet, sticky crown without making them soggy.
02 -
  • Don't overmix the batter, those lumps are your friends and stirring too much activates the gluten, making them dense.
  • Use fresh lemon juice and zest, bottled juice tastes flat and won't give you that vibrant citrus punch.
  • Let the butter cool before mixing or it'll cook the eggs and create weird rubbery bits in the batter.
03 -
  • Zest the lemons before you juice them, it's nearly impossible to zest a juiced lemon.
  • If your glaze is too thick, add lemon juice a teaspoon at a time until it drizzles smoothly.
  • For a little crunch, sprinkle coarse sugar on top of the batter before baking.

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