Incredibly tasty and abundantly bursting with bright citrus flavor, these Lemon Poppy Seed Muffins make for a delicious breakfast or snack! You’ll find these hard to resist!
This recipe is ever-so-slightly tweaked version of Kristie’s Buttermilk Lemon Poppy Seed Muffins recipe. ♡
INGREDIENTS
Muffins
- 1 ⅔ cups all-purpose flour
- ¾ cups granulated sugar
- ½ tbsp baking powder
- ¼ tsp baking soda
- ¼ tsp table salt
- 2 tbsp poppy seeds
- ¾ cups whole milk, room temp
- ¼ cup lemon juice
- ⅓ butter, melted
- 1 large egg, beaten
- 1 tsp pure vanilla extract
- zest of one large lemon (about 1 tbsp)
Lemon Glaze
- 1 ¾ cups powdered sugar, sifted to remove any lumps
- ¼ cup lemon juice
- drop of pure vanilla extract, optional
Poppy seeds are rich sources of a number of nutrients including protein and dietary fiber, as well as some essential vitamins and minerals, such as magnesium and calcium.
METHOD
Muffins
- Preheat oven to 375°F and line your muffin tin with paper liners.
- In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Whisk in the poppy seeds and set aside.
- In a medium bowl, whisk together whole milk, lemon juice, egg, pure vanilla extract, melted butter, and lemon zest until well combined.
- Pour wet ingredients into dry ingredients and gently fold the batter together until just combined.
- Divide evenly among the muffin tin paper liners and bake for 18-20 minutes.
Lemon Glaze
- In a small bowl, combine the sugar and lemon juice with a few drops of vanilla extract (optional).
- Whisk until smooth, making sure there are no lumps.
- Let it sit for a few minutes then pour it over your muffins.
My lemon glaze turned out a bit translucent (Oops!) yet super delish!
Enjoy!
Store leftover lemon poppy seed muffins at room temperature, in an airtight container, for up to 3 days.
If you’ve made these Lemon Poppy Seed Muffins recipe don’t forget to let me know how you got on in the comments below!
