These Lemon Poppy Seed Muffins are really delicious classic coffee shop breakfast muffins topped with a sweet glaze.
Lemon Poppy Seed Muffins
There’s just something about that combination of lemon and poppy seeds that screams spring breakfast treat. My sister was visiting recently and she loves poppy seed muffins, so in her honor I made these. I’m happy to report that they were a big win!
🛒 Ingredients Needed:
- all purpose flour
- poppy seeds
- baking powder and salt
- milk
- eggs
- sugar
- butter
- lemon zest and lemon juice
- lemon extract
- powdered sugar
✏️ How to make Lemon Poppy Seed Muffins:
- Preheat the oven to 400℉. Line a 12-cup muffin tin (or a 6-cup muffin tin) with paper liners (or just spray with nonstick spray).
MAKE THE MUFFINS:
- In a large bowl, whisk together the flour, poppy seeds, baking powder and salt.
- In a separate bowl, whisk together the milk, eggs, sugar, butter, lemon zest and lemon extract.
- Add the milk mixture to the flour mixture and stir together until just combined. Divide the batter between the muffin cups.
- Bake for about 17 minutes (for regular-sized muffins), until a toothpick inserted into a muffin comes out clean. Jumbo muffins will bake for 23 to 24 minutes. Transfer to a wire rack to cool.
ADD GLAZE:
- In a medium bowl, whisk the powdered sugar with 2 tablespoons of lemon juice. Whisk in more lemon juice, as needed. Drizzle over muffins.
➡️ Tips and Substitutions:
- I used paper liners here, but I also really like the foil liners. They always peel off beautifully. You can also make them without liners!
- If you have a favorite crumble or streusel recipe, you could try one of those on top of these muffins instead of the glaze. Just remember to top the muffins BEFORE baking!
- Mini muffins are also fun, especially if you’re making a big brunch spread. This recipe should make 24 to 30 mini muffins. Bake for 11 to 13 minutes, testing that a toothpick inserted in the middle comes out clean.
✔️ What is the best way to store muffins?
Muffins can be stored in an airtight container on your kitchen counter for up to 4 days. If you’d like to freeze the muffins, place them in a single layer in an airtight bag. Muffins freeze well for about 3 months.
❤️ What I Love About This Recipe:
- I love that my sister liked them so much. You know how it is. We always love pleasing our family!
- These come together really quickly and that’s always a win.
- I’m thinking that these muffins would be perfect for an Easter or Mother’s Day brunch. Mini Lemon Poppy Seed Muffins would also be wonderful at a baby shower. Mostly, I just know I want a good reason to bake these again!
Lemon Poppyseed Muffins
These are the most delicious breakfast muffins!
Ingredients
MUFFINS:
- 2 cups all purpose flour
- 1½ tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ⅔ cup granulated white sugar
- ½ cup (1 stick) unsalted butter, melted
- 1 medium lemon, zested
- 1 teaspoon lemon extract
OPTIONAL GLAZE:
- 1 cup powdered sugar
- 2 to 3 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 400℉. Line a 12-cup muffin tin (or a 6-cup muffin tin) with paper liners (or just spray with nonstick spray).
MAKE THE MUFFINS:
- In a large bowl, whisk together the flour, poppy seeds, baking powder and salt.
- In a separate bowl, whisk together the milk, eggs, sugar, butter, lemon zest and lemon extract.
- Add the milk mixture to the flour mixture and stir together until just combined. Divide the batter between the muffin cups.
- Bake for about 17 minutes (for regular-sized muffins), until a toothpick inserted into a muffin comes out clean. Jumbo muffins will bake for 23 to 24 minutes. Transfer to a wire rack to cool.
ADD GLAZE:
- In a medium bowl, whisk the powdered sugar with 2 tablespoons of lemon juice. Whisk in more lemon juice, as needed. Drizzle over muffins.
