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Moist Lemon Poppy Seed Muffins with Bright Glaze

A stack of three moist Lemon Poppy Seed Muffins topped with a thick, dripping lemon glaze and poppy seeds.
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A straightforward recipe for making tender, flavorful lemon poppy seed muffins topped with a simple lemon glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
  3. In a separate medium bowl, whisk together the milk, oil, eggs, and vanilla extract.
  4. Add the lemon zest and lemon juice to the wet ingredients and mix briefly.
  5. Pour the wet ingredients into the dry ingredients. Mix only until just combined. Do not overmix; a few lumps are acceptable.
  6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While the muffins cool, prepare the glaze: Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth.
  10. Drizzle the glaze over the cooled muffins. Allow the glaze to set before serving.

Notes

  • For extra moisture, you can substitute sour cream for half of the milk measurement.
  • Use fresh lemon zest and juice for the best flavor.
  • Do not overmix the batter; this prevents tough muffins.

Nutrition

Find it online: https://flavorvista.com/lemon-poppy-seed-muffins-recipe/