Best Lemon Poppy Seed Muffins Recipe From Scratch
Lemon Poppy Seed Muffins Recipe: Delight in these light, fluffy muffins bursting with fresh lemon flavor and crunchy poppy seeds. Perfect for breakfast or a snack.
SERVINGS 12
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons poppy seeds
- 1 cup sugar to sub maple syrup do 3/4 cup maple syrup, reduce milk to ¾ cup and add 1/4 cup flour
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1 tablespoon fresh meyer lemon juice any will do, but meyer lemons are sweet!
- 1 teaspoon vanilla
Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
- Preheat your oven to 400 F and prepare your muffin tins. You can either use paper liners, silicone liners, or grease them with cooking spray or coconut oil rubbed inside each tin.
- In a large bowl or stand mixer, combine the flour, baking powder, baking soda, poppy seeds, sugar and salt.
- In a medium bowl, whisk together the milk, maple syrup, if using in place of sugar, melted butter, eggs, lemon juice and vanilla until well combined.
- Slowly add the wet ingredients to the dry ingredients and gently combine. Be careful not to over mix. If using a stand mixer, run on low until well combined.
- Spoon the batter into the prepared muffin tin.
- Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean. The edges of the muffins should start to turn golden brown when done.
- Remove to a wire rack to cool.
- For the glaze, whisk the powdered sugar and lemon juice in a small bowl until combined. Then, you can either drizzle it over the top, or add it to a piping bag. I use a ziplock bag with the corner clipped off.
Notes
- Don’t overmix the muffin batter: Mix the dry and wet ingredients until just combined to avoid a dense, rubbery texture. That said, a few streaks of flour are OK.
- Avoid overbaking: Bake the muffins until they're golden brown. At this point, a toothpick inserted into the center of the muffins comes out clean. Overbaking can make a dry muffin.
- Use room temperature Ingredients: the milk, egg, and butter should be at room temperature if you wish to achieve a consistent batter and even baking.
- Feel free to skip the simple lemon glaze for an even quicker and healthier muffin.
How to Store
To store lemon poppy seed muffins, keep them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in an airtight container, where they will stay fresh for up to 3 months. Tried this recipe?Let us know how it was!