Lemon Poppy Seed Muffins (Print Version)

Bright, moist muffins packed with lemon flavor and crunchy poppy seeds, finished with a tangy glaze.

# What You 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

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together flour, poppy seeds, lemon zest, sugar, baking powder, baking soda, and salt.
03 - In a medium bowl, whisk eggs, milk, melted butter, lemon juice, and vanilla extract until smooth.
04 - Pour wet mixture into dry ingredients. Gently stir until just combined without overmixing.
05 - Divide batter evenly among muffin cups, filling each about three-quarters full.
06 - Bake 16 to 18 minutes or until a toothpick inserted into the center comes out clean.
07 - Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar and lemon juice until smooth and pourable, then drizzle over cooled muffins.

# Expert Tips:

01 -
  • The lemon flavor is bold and sunny without being sharp, like biting into springtime.
  • They stay incredibly moist for days, even without fancy ingredients or fussy techniques.
  • The poppy seeds add a delicate crunch that makes every bite feel a little more interesting.
  • That glaze turns a simple muffin into something you'd actually serve to guests.
02 -
  • Don't overmix the batter, stop as soon as the flour disappears or you'll end up with hockey pucks instead of muffins.
  • Zest the lemons before you juice them, it's nearly impossible to zest a juiced lemon.
  • Let the melted butter cool for a few minutes or it will cook the eggs when you mix them.
  • The glaze should be thick enough to cling but thin enough to drip, add lemon juice a teaspoon at a time.
03 -
  • Use a microplane to zest the lemons, it captures the oils without the bitter pith.
  • If your batter seems thick, don't panic, it should be thicker than cake batter but still spoonable.
  • For a crackly sugar top, sprinkle a little coarse sugar on the unbaked muffins before they go in the oven.
  • Room temperature ingredients mix more evenly and create a lighter crumb.

Go Back