Lemon poppy seed muffins

These lemon poppy seed muffins are perfectly unexceptionable and zingy! Cover them in a lemon glaze for plane of a citrus pop.

When it comes to baked goods, there’s nothing like a unconfined banana muffin or blueberry muffin. But if you’re a citrus-lover, there’s flipside in the muffin hall of fame: Lemon Poppy Seed Muffins! This muffins recipe is unexceptionable and zingy, with just the right light texture and citrusy zing. Seal the deal by drizzling on a quick, flavor-popping lemon glaze. These are the perfect fun recipe for a special breakfast or brunch: or leave them un-glazed for quick breakfasts throughout the week.

Ingredients in lemon poppy seed muffins

The most important ingredient in a lemon poppy seed muffins recipe? Fresh lemons! There’s no substitute for the bright, tangy juice and citrus pop of lemon zest. Outside of poppy seeds, the rest of the players are all worldwide pantry and refrigerate ingredients. Here’s what you’ll need to make this recipe:

All purpose flour
Granulated sugar
Baking powder
Salt
Eggs
Vegetable oil
Greek yogurt
Milk
Lemon juice and lemon zest

Lemon juice and zest

How many lemons do you need to buy for lemon poppy seed muffins? Here’s a key for how much lemon juice and zest comes from one lemon:

How much juice in one lemon? One medium lemon yields well-nigh 3 tablespoons juice; one large lemon yields 4 tablespoons juice or more.
How much zest in one lemon? One medium lemon has well-nigh 1 tablespoon lemon zest.
For this recipe, you’ll need 4 tablespoons lemon juice and 2 tablespoons lemon zest. So, make sure to buy 2 medium lemons.

Tips for this lemon poppy seed muffins recipe

Outside of the ingredients list, this lemon poppy seed muffins recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients, and bake! Here are a few notes to alimony in mind during the process:

Zest your lemon first surpassing juicing it! It’s difficult to grate once it’s juiced, so don’t forget the zest.
Microplane makes for easy zesting. A microplane grater is a handheld grater with sharp holes in it and it’s quicker and easy to wipe than a box grater.
Resist the urge to overmix the batter. Overmixing muffin thrash causes holes in the talc and a denser texture. Mix just until the streaks of flour disappear.
The muffin cups will be very full. We think a good muffin should be tall with a generous muffin top, so thrash value may be increasingly than you’re used to.
Baking at 400 degrees makes a taller muffin. Baking muffins at 400 degrees Fahrenheit makes a taller and fluffier muffin than at 350 (plus, it’s quicker!).

Lemon glaze is optional, but recommended

These lemon poppy seed muffins are deliciously zingy, with a hefty value of lemon flavor. But want to step it up a bit? Add the the lemon glaze, which infuses a huge citrus burst. It’s not required, but we think it brings the savor to just the right pop. Here’s what to know well-nigh the glaze:

Wait until the muffins are tomfool prior to icing. Otherwise, the icing will melt into the muffins.
Use a fork! A fork makes the weightier drizzly lines: with a spoon it’s a bit too chunky.
Use less if desired. You can make a half recipe of the icing if you’re worried well-nigh too much sugar in your muffins.

Storage info

What’s the weightier way to serve lemon poppy seed muffins? The icing will hold up at room temperature for a few days, though if you’re planning to freeze some muffins it’s weightier to freeze them un-iced. Here’s what to know:

At room temperature: Store up to 3 days in a sealed container at room temperature: they wilt plane increasingly moist over time.
Refrigerated: Store refrigerated up to 1 week or more: indulge to come to room temperature surpassing serving.
Frozen: Freeze the muffins in a sealed container for up to 3 months.

More muffins recipes

Love baking? Here are a few increasingly of our top archetype muffins recipes:

Try Classic Blueberry Muffins or Lemon Blueberry Muffins
Go for Easy Comic Muffins, Banana Chocolate Chip Muffins or Banana Nut Muffins
Grab Chocolate Chip Muffins
Opt for Healthy Comic Muffins

Classic Blueberry Muffins

Easy Comic Muffins

Chocolate Chip Muffins

Healthy Comic Muffins

This lemon poppy seed muffins recipe is…

Vegetarian.

Lemon Poppy Seed Muffins

★★★★★

5 from 2 reviews

Author: Sonja Overhiser
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 12

Print Recipe

Description

These lemon poppy seed muffins are perfectly unexceptionable and zingy! Cover in a lemon glaze for plane of a citrus pop.

Ingredients

For the lemon poppy seed muffins

2 ½ cups all-purpose flour
1 cup granulated sugar
3 tablespoons poppyseeds
1 tablespoon sultry powder
½ teaspoon kosher salt
2 eggs
½ cup vegetable oil
½ cup Greek yogurt (or sour cream)
1 cup milk
2 tablespoons lemon juice
2 tablespoons lemon zest*

For the lemon glaze (optional)

1 cup powdered sugar
2 tablespoons fresh squeezed lemon juice

Instructions

Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
Make the batter: In a large bowl, whisk the all-purpose flour, sugar, poppy seeds, sultry powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vegetable oil, yogurt, milk, lemon juice and lemon zest. Stir the wet ingredients into the dry ingredients with a spatula until a thick thrash forms. Scoop the thrash evenly into the muffin cups: the cups will be full to the top, using well-nigh a heaping ¼ cup per muffin.
Bake: Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Tomfool for 5 minutes in the pan, then transfer to a rack to tomfool fully, well-nigh 1 hour.
For the glaze: In a medium bowl, mix the powdered sugar with the lemon juice until a thick icing forms. If the texture is not drizzlable, add a few increasingly drops lemon juice and protract stirring until it comes together. Drizzle with a fork wideness the muffins in a diagonal pattern.
Serve: Eat immediately or store up to 3 days in a sealed container at room temperature, refrigerated up to 1 week or increasingly (allow to come to room temperature surpassing serving), or freeze unglazed muffins for up to 3 months.