Description
These Lemon Poppy Seed Muffins are soft, moist, and filled with fresh lemon zest and poppy seeds. Topped with a tangy lemon glaze, they’re the perfect balance of sweet and citrusy.
Ingredients
2 cups (254g) all-purpose flour
¾ cup (150g) granulated sugar
2 tbsp poppy seeds
1 tbsp baking powder
½ tsp baking soda
½ tsp sea salt
1 cup (237g) whole milk, room temp
1 stick (113g) unsalted butter, melted & cooled
1 large egg, room temp
2 tbsp fresh lemon juice
1½ tbsp fresh lemon zest
For the glaze:
1 cup (125g) powdered sugar, sifted
2 tbsp fresh lemon juice
Instructions
Preheat oven to 400°F. Line a 12-cup muffin tin with liners.
In a large bowl, whisk flour, sugar, poppy seeds, baking powder, soda, and salt.
In a separate bowl, whisk milk, butter, egg, lemon juice, and zest.
Combine wet and dry ingredients, mixing gently until just combined.
Fill muffin cups ¾ full.
Bake 15 minutes or until golden and toothpick comes out clean.
Let cool slightly.
Mix glaze ingredients until smooth. Drizzle over cooled muffins.
Notes
For extra height and tenderness, refrigerate the batter overnight.
Add ½ tsp lemon extract for stronger lemon flavor.
Gluten-free? Use a 1:1 GF flour substitute.
Store up to 3 days at room temp or freeze for 3 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 15g
- Carbohydrates: 32g
- Protein: 4g