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Bakery-Style Moist Lemon Poppy Seed Muffins with Zesty Lemon Glaze

Three freshly baked lemon poppy seed muffins topped with white glaze and bright yellow lemon zest.

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Make tender, fluffy lemon poppy seed muffins with a bright, zesty flavor and a sweet lemon glaze topping. This recipe is quick and yields moist results.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and poppy seeds.
  3. In a separate medium bowl, whisk together the milk, oil, egg, vanilla extract, lemon zest, and lemon juice.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the muffins cool slightly, prepare the glaze. Whisk the powdered sugar and 1 tablespoon of lemon juice together until smooth.
  8. Once the muffins are cool enough to handle, drizzle the lemon glaze over the tops. Let the glaze set before serving.

Notes

  • For extra moisture, you can substitute the milk with buttermilk.
  • Bake at a higher initial temperature (400°F) for the first 5 minutes, then reduce the temperature to 375°F (190°C) for the remainder of the baking time to help achieve tall tops.
  • If you prefer a thicker glaze, add powdered sugar one tablespoon at a time until you reach your desired consistency.

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