Description
These Lemon Poppy Seed Muffins are soft, moist, and bursting with bright citrus flavor! They have a tender crumb, a hint of crunch from the poppy seeds, and a sweet, tangy lemon glaze. Perfect for breakfast, brunch, or an afternoon snack!
Ingredients
For the Muffins:
- 2 cups (250g) all-purpose flour
- 3/4 cup (150g) granulated sugar
- 2 tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2/3 cup (160ml) buttermilk (or milk + 1 tsp vinegar)
- 1/2 cup (120ml) unsalted butter, melted
- 2 large eggs
- 2 tbsp fresh lemon zest (about 2 lemons)
- 1/4 cup (60ml) fresh lemon juice
- 1 1/2 tsp vanilla extract
For the Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2 tbsp fresh lemon juice
- 1/2 tsp lemon zest (optional)
Instructions
Preheat & Prep
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
2️⃣ Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3️⃣ Mix Wet Ingredients
In another bowl, whisk the buttermilk, melted butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth.
4️⃣ Combine & Fill
Gradually add the wet ingredients to the dry ingredients. Stir gently until just combined (don’t overmix!). Divide the batter evenly among the muffin cups.
5️⃣ Bake
Bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.
6️⃣ Make the Glaze
In a small bowl, whisk the powdered sugar and lemon juice until smooth. Drizzle over the cooled muffins.
7️⃣ Enjoy!
Let the glaze set for a few minutes before serving. Enjoy with a cup of tea or coffee!
Notes
- For extra lemon flavor, add ½ tsp lemon extract to the batter.
- Swap buttermilk for Greek yogurt for a denser texture.
- Store in an airtight container at room temp for 2 days or refrigerate for up to a week.