Description
These bakery-style lemon poppy seed muffins are tender, bright with fresh lemon flavor, and finished with a classic citrus glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1 large egg, room temperature
- 1 cup whole milk
- 2 tablespoons fresh lemon juice
- 2 tablespoons fresh lemon zest
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Instructions
1. Preheat oven to 400°F and line a 12-cup muffin pan with liners.
2. Whisk flour, sugar, poppy seeds, baking powder, and salt in a large bowl.
3. Zest lemons over dry ingredients and juice them separately.
4. Whisk butter, egg, milk, lemon juice, and vanilla until combined.
5. Fold wet ingredients into dry ingredients just until combined.
6. Divide batter evenly, filling cups about three-quarters full.
7. Bake for 18–22 minutes until golden and a toothpick shows moist crumbs.
8. Cool briefly, then drizzle with lemon glaze if desired.
Notes
- Do not overmix the batter or muffins will be dense.
- Use fresh lemon zest for best flavor.
- Cool muffins fully before glazing for clean results.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 245
- Sugar: 22g
- Sodium: 190mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 35mg
Keywords: lemon poppy seed muffins, bakery style muffins, lemon muffins