This lemon poppy seed muffins recipe is a lemon muffin with poppy seeds and a thin glaze. It is not lemon bars or a lemon layer cake.
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Lemon Poppy Seed Muffins
- Total Time: 33 minutes
- Yield: 12 muffins 1x
Description
Lemon Poppy Seed Muffins. From Alissa.
Ingredients
- 2 cups (240g) flour
- 3/4 cup (150g) sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- Zest of 2 lemons
- 1/2 cup (120ml) neutral oil
- 2 eggs
- 3/4 cup (180ml) milk
- 2 tablespoons lemon juice
- Glaze: 1 cup (120g) powdered sugar and 2 tablespoons lemon juice
Instructions
- Heat the oven to 375°F (190°C). Line a 12-cup muffin tin.
- Whisk flour, sugar, baking powder, salt, poppy seeds, and zest.
- Whisk oil, eggs, milk, and lemon juice. Stir into the dry mix until just combined.
- Fill the cups three-quarters full. Bake 16 to 20 minutes. Cool 10 minutes, then spoon on the glaze.
Notes
Bottled lemon juice works in the glaze. The batter tastes better with fresh zest.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Zest
Zest before you juice. The oils are in the peel.
Oil
Oil keeps the crumb moist longer than butter in a muffin.
Fill
Three-quarters full. Overfilled cups spill and fuse.
Glaze
Thin it until it drips off a spoon. A thick paste sits in a lump.
Nutrition (estimated)
About 230 calories per serving. Estimate only, not a lab test.
FAQ
Why are they tough?
The batter was stirred after it came together. Stop at the last streak of flour.
Soak the poppy seeds?
Not for this batter. A soak is for pastry fillings.
Skip the glaze?
The muffin is still lemony from the zest. The glaze is the shine.
Freeze them?
Yes, unglazed, for a month. Glaze after thawing.