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