Lemon Poppy Seed Muffins
on Apr 26, 2021
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Lemon Poppy Seed Muffins taste like sunshine! They are light, fluffy, and perfectly sweet. The lemon glaze on top takes these muffins to the next level in taste and presentation.
Anything associated with lemons makes me feel warm and bright. It fills me with thoughts of warm weather and sunny days and I am here for it. Lemon poppy seed muffins are a great way to start the morning or serve at a luncheon. They feel fancy but are incredibly simple to make.
Table of Contents
Lemon Poppy Seed Muffins
I love this muffin recipe because they scream spring and summertime! They taste refreshing, lemony and are perfect for the season. Making muffins at home is so much better than store-bought. They taste fresh, softer, and more delicious.
Lemon poppy seed muffins would be perfect to serve for breakfast with a side of sausage and eggs. I like to double the batch because they always disappear quickly.
Are poppy seeds good for you?
Poppy seeds are safe to eat and healthy. They are a good source of fiber, calcium, magnesium, and contain healthy fats. However, you can omit the poppy seeds and the muffins will still taste great.
Where can I find poppy seeds?
Poppy seeds are in almost every grocery store. Check by the spices and you will find them.
When is the best time to put the glaze on muffins?
I prefer to wait until the muffins have had a few minutes to cool before I drizzle the glaze on top. That way you don’t end up with the muffin absorbing all of the glaze instead of it sitting pretty on top.
More lemon recipes:
Lemon Poppy Seed Muffins
Ingredients
- ¼ cup room temperature butter
- ½ cup sugar
- 1 large egg
- 2 cup flour
- 4 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 3 tablespoon lemon juice
- Zest of 1 lemon
- 2 teaspoons lemon extract
- 1 ½ tablespoon poppy seeds
Glaze
- 1 cup powdered sugar
- 2 tablespoon lemon juice
Instructions
- Preheat oven to 425 degree F.
- Grease a 12-cup muffin tin or line with baking wrappers.
- Cream butter and sugar together until fluffy
- Add egg and beat well.
- In a large bowl sift together flour, baking powder and salt
- Add flour mixture ⅓ at a time, alternating with milk. Stir just until combined after each addition
- Add lemon juice, zest, extract and poppy seeds, again stirring just until combined.
- Spoon evenly into 12 muffin cups.
- Bake for 15 minute or until the tops are golden the muffins spring back when lightly touched.
- Once the muffins have baked and cooled for 10 minutes, whisk together powdered sugar and lemon juice.
- Dip muffin tops in glaze while still warm.
- Enjoy right away.
- Store leftovers in an air-tight container for up to 5 days or in the freezer for a few months.
Notes
- I don’t always have lemon extract but it’s so good here. If you don’t have it just add an additional lemon’s worth of lemon zest!
Nutrition
Lemon Poppy Seed Muffins are pure sunshine. They taste light and airy with just the right amount of zest. Whether you are serving them for breakfast or taking them to a gathering- you will not be disappointed.
