Easy Lemon Poppy Seed Muffins
Servings: 12 muffins
Calories: 238kcal
Make these easy lemon poppy seed muffins in 45 minutes with pantry staples! They’re tender, tangy, and drizzled with a sweet lemon glaze.
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Ingredients
For muffins:
- 2 cups (250 g) all-purpose flour
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ¼ teaspoon table salt
- ½ cup (115 g) unsalted butter at room temperature Note 1
- ¾ cup (150 g) granulated sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 2 tablespoons lemon juice
- Zest of one lemon
- ½ cup (120 ml) milk at room temperature Note 2
For lemon glaze:
- ½ cup (60 g) powdered sugar
- 3 teaspoons (15 g) fresh lemon juice
Equipment
- 1 Muffin pan
Instructions
To make the muffins:
- Preheat the oven to 400°F (200°C). Grease muffin pan, or line with paper liners.
- Whisk together flour, poppy seeds, baking powder and salt in a medium bowl. Set aside.2 cups all-purpose flour, 2 tablespoons poppy seeds, 2 teaspoons baking powder, ¼ teaspoon table salt
- In a large mixing bowl with paddle attachment, beat butter and sugar on medium high speed until fluffy, about 3 minutes.½ cup unsalted butter, ¾ cup granulated sugar
- Add the eggs, vanilla extract, lemon juice, and zest. Beat for another 2 minutes, or until nice and fluffy. Scrape the sides of the bowl with a rubber spatula halfway.2 large eggs, 2 tablespoons lemon juice, 1 teaspoon pure vanilla extract, Zest of one lemon
- Add half of the flour mixture and mix until just combined.
- Then stir in the milk, followed by the remaining flour mixture. Don’t overmix.½ cup milk
- Divide the batter into 12 muffin cups. The muffin cups will be pretty full, and that's totally ok!
- Bake for 15-18 minutes, or until the inserted toothpick comes out clean.
- Cool the muffins completely in the muffin pan before taking them out.
To make the glaze:
- In a small bowl, combine powdered sugar and lemon juice until smooth.½ cup powdered sugar, 3 teaspoons fresh lemon juice
- Drizzle lemon glaze over the muffins and enjoy!
Notes
Note 1: If salted butter is all you have, feel free to use it. Just be sure to omit the extra salt included.
Note 2: Whole milk will provide the best taste and texture, but you can use any milk you have on hand. Skim, almond, or soy milk, all works fine!
Storing Tips:
- Wait until the lemon poppy seed muffins are completely cool before you store them.
- Store the muffins in an airtight container at room temperature for 2-3 days.
- Freeze leftover lemon poppy seed muffins for up to 3 months! To do so, wrap each muffin tightly in plastic wrap. Then, transfer them to a sealable bag, and store them in the freezer.
- Wait until the lemon poppy seed muffins are completely cool before you store them.
- Store the muffins in an airtight container at room temperature for 2-3 days.
- Freeze leftover lemon poppy seed muffins for up to 3 months! To do so, wrap each muffin tightly in plastic wrap. Then, transfer them to a sealable bag, and store them in the freezer.
Nutrition
Servings: 1 serving
Calories: 238kcal
Carbohydrates: 35g
Protein: 4g
Fat: 10g
Sugar: 18g
Sodium: 136mg