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Homemade Ultimate Lemon Poppy Seed Muffins recipe photo
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Ultimate Lemon Poppy Seed Muffins

Bright and zesty, these Ultimate Lemon Poppy Seed Muffins are a delightful morning treat that will leave you feeling refreshed!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Baking, Easy, Lemon, Muffins, Sweet
Servings: 12 servings

Ingredients

  • 1 cup granulated sugar
  • 2 teaspoons lemon zest (usually the zest of two large lemons)
  • 3 cups all-purpose flour (not packed)
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 and 1/2 cups whole milk (whole milk or full-fat will yield the best results)
  • 2 large eggs (at room temperature)
  • 1/2 teaspoon lemon extract
  • 1 stick unsalted butter (4 ounces, melted and slightly cooled)
  • 1 teaspoon lemon juice
  • 1/3 cup poppy seeds
  • 1/4 cup lemon curd
  • 1 cup confectioners' sugar
  • 2-3 tablespoons lemon juice
  • 1 teaspoon lemon zest (usually the zest of one lemon)
  • 1/4 teaspoon salt
  • 1/4 teaspoon lemon extract (optional)

Instructions

  • Preheat your oven to 350°F (175°C) to ensure even baking.
  • Line a muffin tin with paper liners or grease it lightly with cooking spray.
  • In a large mixing bowl, combine 3 cups of all-purpose flour, 1 tablespoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk until well blended.
  • In another bowl, whisk together 1 cup of granulated sugar and 2 teaspoons of lemon zest until fragrant. Add 2 large eggs, 1 and 1/2 cups of whole milk, 1/2 teaspoon of lemon extract, and 1 teaspoon of lemon juice. Mix until smooth.
  • Melt 1 stick (4 ounces) of unsalted butter and let it cool slightly before adding it to the wet mixture.
  • Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture with a rubber spatula until just combined.
  • Fold in 1/3 cup of poppy seeds until evenly distributed throughout the batter.
  • Fill each muffin cup about two-thirds full with the batter.
  • Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack. Prepare the glaze by whisking together 1 cup of confectioners' sugar, 2-3 tablespoons of lemon juice, 1 teaspoon of lemon zest, 1/4 teaspoon of salt, and optional 1/4 teaspoon of lemon extract. Drizzle the glaze over the cooled muffins.

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Rubber Spatula
  • Measuring cups and spoons

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free blend.
  • To make them dairy-free, use almond milk and dairy-free butter.
  • These muffins can be frozen for up to 3 months; just thaw and reheat when ready to enjoy.