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.
Author:Ahazzam
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and poppy seeds.
In a separate medium bowl, whisk together the milk, oil, egg, vanilla extract, lemon zest, and lemon juice.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
While the muffins cool slightly, prepare the glaze. Whisk the powdered sugar and 1 tablespoon of lemon juice together until smooth.
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.