Description
These Lemon Poppy Seed Muffins are soft, zesty, and perfect for breakfast, brunch, or an afternoon pick-me-up. They feature bright lemon flavor with a slight crunch from poppy seeds, and a tender crumb that’s impossible to resist. Add a quick lemon glaze for an optional citrusy finish!
Ingredients
2 cups all-purpose flour
¾ cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
2 tablespoons poppy seeds
Zest of 2 lemons
¼ cup fresh lemon juice
2 large eggs
1 cup milk
½ cup unsalted butter, melted
1 teaspoon vanilla extract
Optional glaze: ½ cup powdered sugar, 1 to 2 tablespoons lemon juice
Instructions
1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, poppy seeds, and lemon zest.
3. In a separate bowl, whisk together eggs, milk, melted butter, lemon juice, and vanilla extract.
4. Pour wet ingredients into dry. Fold gently until just combined; avoid overmixing.
5. Fill muffin cups about ¾ full with batter.
6. Bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean.
7. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool fully.
8. Optional: Drizzle cooled muffins with lemon glaze made from powdered sugar and lemon juice.
Notes
For the brightest flavor, use fresh lemon juice and zest.
Don’t overmix the batter—stir until just combined for tender muffins.
For extra lemon punch, soak the poppy seeds in lemon juice before baking.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Sugar: 12g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: lemon muffins, poppy seed muffins, citrus muffins