Lemon Poppy Seed Muffins

Delightful muffins with tangy lemon flavor and crunchy poppy seeds, perfect for breakfast or an afternoon snack.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 muffins

Course: Breakfast, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

Dry Ingredients

2 cups all-purpose flour The foundation of our muffins, providing a soft and fluffy texture.
3/4 cup granulated sugar Adds sweetness that balances the tartness of lemon.
2 tablespoons poppy seeds Tiny seeds offering a subtle crunch and visual appeal.
1 tablespoon baking powder Essential for making the muffins rise.
1/2 teaspoon baking soda Enhances fluffiness by reacting with the acidity of lemon juice.
1/2 teaspoon fine sea salt Intensifies flavors and balances sweetness.

Wet Ingredients

1 cup whole milk, at room temperature Contributes to a moist and tender crumb.
1 stick unsalted butter, melted and cooled Brings richness and flavor to the muffins.
1 large egg, at room temperature Acts as a binding agent, providing structure.
2 tablespoons fresh lemon juice Offers vibrant acidity.
1 1/2 tablespoons fresh lemon zest Intensifies the lemon flavor.

Glaze

1 cup powdered sugar, sifted For a sweet glaze.
2 tablespoons fresh lemon juice (for glaze) Adds brightness to the glaze.

Method

Preparation

Preheat the oven to 400°F (200°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the dry ingredients: flour, sugar, poppy seeds, baking powder, baking soda, and sea salt.
In a small bowl, whisk together the wet ingredients: milk, melted butter, egg, lemon juice, and lemon zest until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined.
Divide the batter evenly among the muffin tin cups, filling each about two-thirds full.

Baking

Bake in the preheated oven for about 15 minutes, or until golden brown and a toothpick comes out clean.
Allow the muffins to cool slightly in the pan.

Glazing

In a small bowl, mix together the sifted powdered sugar and lemon juice until smooth.
Drizzle or dip each cooled muffin top with the lemon glaze and let set before serving.

Serving

Enjoy the muffins fresh or store them in an airtight container for up to 3 days.

Notes

Maximize freshness by using fresh lemons. Ensure milk and egg are at room temperature for better emulsification. Avoid overmixing to guarantee fluffiness. Consider adding blueberries or raspberries for a fruity twist.