Moist Lemon Poppy Seed Muffins with Bright Lemon Glaze

by

Moist Lemon Poppy Seed Muffins with Bright Lemon Glaze

These Lemon Poppy Seed Muffins are bursting with fresh lemon flavor, speckled with poppy seeds, and topped with a sweet, tangy glaze that takes them over the top. They’re wonderfully moist, light, and tender—perfect for breakfast, brunch, or an afternoon treat with a cup of coffee or tea.

The recipe uses a simple homemade buttermilk made from milk and lemon juice, ensuring a soft, fluffy crumb every time. Whether you make them jumbo-sized or standard cupcake-size, these muffins are easy to prepare and even easier to enjoy.

Ingredients

Wet Ingredients:

  • 1 cup (240 ml) whole milk
  • 2 tbsp (30 ml) fresh lemon juice
  • 4 large eggs
  • ¾ cup (180 ml) vegetable or canola oil
  • 1 tsp vanilla extract
  • 1 cup (200 g) granulated sugar

Dry Ingredients:

  • 2 cups (250 g) all-purpose flour
  • 2 tsp (10 g) baking soda
  • 2 tsp (8 g) baking powder
  • ¼ tsp salt
  • Zest from 2 to 4 lemons (adjust to taste)
  • 2 tbsp poppy seeds

For the Lemon Glaze:

  • 1½ cups (190 g) confectioners’ sugar
  • 2 tbsp (30 ml) lemon juice
  • 1–2 tbsp (15–30 ml) milk, as needed
  • Zest from 1 lemon

Instructions

  1. Preheat Oven:
    Preheat your oven to 350°F (177°C). Line muffin tins with paper liners or lightly grease with baking spray. This recipe yields 12 jumbo or 24 standard-size muffins.
  2. Make Buttermilk Substitute:
    In a small measuring cup, combine the whole milk with the lemon juice. Whisk and let sit for 5–6 minutes to curdle slightly and form a homemade buttermilk.
  3. Prepare Wet Mixture:
    In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla extract until well combined and slightly foamy (about 2–3 minutes). Add the soured milk and whisk until incorporated.
  4. Mix Dry Ingredients:
    In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Sift the dry mixture into the wet ingredients. Gently stir until just combined—do not overmix.
  5. Add Flavorings:
    Fold in the lemon zest and poppy seeds until evenly distributed throughout the batter.
  6. Bake the Muffins:
    Divide the batter evenly between your prepared muffin tins, filling each cup about ¾ full.

    • Jumbo muffins: Bake for 27–30 minutes
    • Standard muffins: Bake for 22–25 minutes
      Muffins are done when the tops are golden and a toothpick inserted in the center comes out clean.
  7. Make the Glaze:
    In a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add 1–2 tablespoons of milk to reach your desired consistency. The glaze should be pourable but not too runny. Stir in lemon zest.
  8. Glaze the Muffins:
    Allow the muffins to cool slightly, then brush or drizzle the lemon glaze over the tops using a pastry brush or spoon. Let the glaze set before serving.

Storage Tips

  • Room Temperature: Store in an airtight container for up to 3 days.
  • To Freeze: Allow muffins to cool completely. Freeze in a sealed container or zip-top bag. Thaw at room temperature for 30–60 minutes before serving.

Serving Suggestions

These lemon poppy seed muffins are ideal served:

  • Freshly glazed and slightly warm
  • Alongside a steaming cup of coffee or tea
  • As part of a brunch spread or breakfast tray

These muffins are a bakery-style treat made simple at home. With their zingy lemon flavor, moist crumb, and gorgeous golden tops, they’re sure to become a family favorite.

Leave a Comment