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Lemon Poppy Seed Muffins with Lemon Glaze Recipe

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★★★★★

5 from 142 reviews

These Lemon Poppy Seed Muffins are moist, tender, and bursting with bright lemon flavor. The subtle crunch from the poppy seeds pairs perfectly with the sweet and tangy lemon glaze on top. Ready in under 40 minutes, they’re an ideal treat for breakfast or an afternoon snack.

Ingredients

Scale

Dry Ingredients

  • 2 cups (254 grams) all-purpose flour
  • 3/4 cup (150 grams) granulated sugar
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt

Wet Ingredients

  • 1 cup (237 grams) whole milk, at room temperature
  • 1 stick (113 grams) unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons fresh lemon zest

Glaze

  • 1 cup (125 grams) powdered sugar, sifted
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 400°F (200°C) and line a standard muffin tin with paper liners to prevent sticking and ease muffin removal.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and fine sea salt to ensure these leavening agents and spices are evenly distributed.
  3. Combine wet ingredients: In a separate smaller bowl, whisk together the whole milk, melted cooled butter, egg, fresh lemon juice, and lemon zest until smooth and well combined.
  4. Mix wet and dry ingredients: Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently stir until just combined; it’s important not to overmix so the muffins remain tender. It’s okay if a few streaks of flour remain.
  5. Fill muffin tin: Evenly divide the batter among the prepared muffin cups, filling each about 2/3 full to allow room for rising.
  6. Bake muffins: Place the pan in the preheated oven and bake for approximately 15 minutes, or until the muffins are golden brown on the edges and a toothpick inserted into the center comes out clean.
  7. Cool muffins: Remove muffins from the oven and let them cool in the pan until they are just warm, about 5-10 minutes.
  8. Prepare the lemon glaze: In a small bowl, combine the sifted powdered sugar with fresh lemon juice, mixing with a fork until you achieve a smooth, thick glaze.
  9. Glaze the muffins: Drizzle or dip the tops of the cooled muffins with the lemon glaze. Allow the glaze to set for a few minutes before serving to create a sweet, zesty finish.
  10. Serve or store: Enjoy the muffins fresh, or store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze in an airtight container for up to 3 months.

Notes

  • Do not overmix the batter; overmixing can make the muffins tough.
  • Make sure butter and milk are at room temperature to help the batter mix evenly.
  • Muffins can be frozen after baking and glazing for easy make-ahead treats.
  • Feel free to adjust the amount of lemon zest for a stronger or milder lemon flavor.
  • Using fresh lemon juice is key for the best flavor in both batter and glaze.

Keywords: lemon poppy seed muffins, lemon muffins, breakfast muffins, homemade muffins, poppy seed recipes

Find it online: https://kitchenbyclara.com/lemon-poppy-seed-muffins-with-lemon-glaze-recipe/