Lemon Poppy Seed Muffins with Lemon Glaze

Lemon Poppy Seed Muffins with Lemon Glaze

Introduction

Bright, zesty, and irresistibly moist, these Lemon Poppy Seed Muffins are the perfect treat for breakfast, brunch, or an afternoon pick-me-up. Each bite bursts with fresh lemon flavor, speckled with poppy seeds for a delicate crunch, and finished with a sweet, tangy lemon glaze. Simple to make yet bakery-quality in taste and texture, these muffins are sure to become a favorite in your kitchen.

If you love a soft, fluffy crumb with that unmistakable citrus aroma, this recipe delivers every time. Serve them warm with tea or coffee, or freeze a batch for quick, sunny mornings on the go.

Ingredients

For the Muffins

• 1 cup (240 ml) whole milk
• 2 tablespoons (30 ml) fresh lemon juice
• 4 large eggs
• ¾ cup (180 ml) vegetable or canola oil
• 1 teaspoon vanilla extract
• 1 cup (200 g) granulated sugar
• 2 cups (250 g) all-purpose flour
• 2 teaspoons (10 g) baking soda
• 2 teaspoons (8 g) baking powder
• ¼ teaspoon salt
• Zest of 2 to 4 lemons (depending on how tangy you like them)
• 2 tablespoons poppy seeds

For the Lemon Glaze

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

Instructions

1. Preheat the Oven
   Preheat your oven to 350°F (177°C). Line a muffin tin with paper liners or lightly grease it with nonstick spray. This recipe makes 12 jumbo muffins or 24 regular-sized muffins.
2. Make the Buttermilk
   In a measuring cup, combine the milk and fresh lemon juice. Whisk and let the mixture sit for about 5 minutes until it curdles slightly — this creates homemade buttermilk, which makes the muffins tender and moist.
3. Prepare the Wet Ingredients
   In a large mixing bowl, whisk together the eggs, sugar, oil, and vanilla extract. Beat for 2–3 minutes until the mixture becomes pale and smooth. Pour in the soured milk and whisk again until combined.
4. Mix the Dry Ingredients
   In a separate bowl, combine the flour, baking soda, baking powder, and salt. Sift the dry ingredients into the wet mixture and whisk gently until just combined. Avoid overmixing — this ensures light and fluffy muffins.
5. Add Lemon Zest and Poppy Seeds
   Fold in the freshly grated lemon zest and poppy seeds, stirring until evenly distributed throughout the batter.
6. Fill and Bake
   Divide the batter evenly among the muffin cups, filling each about ¾ full.
   • Bake jumbo muffins for 27–30 minutes, or
   • Bake regular muffins for 22–25 minutes,
     until the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool the Muffins
   Remove from the oven and allow the muffins to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before glazing.
8. Prepare the Lemon Glaze
   In a medium bowl, whisk together the confectioners’ sugar and lemon juice. Add milk gradually until you reach your desired consistency — smooth and pourable, but not runny. Stir in the lemon zest for an extra burst of flavor.
9. Glaze and Serve
   Once the muffins are fully cooled, brush or drizzle the glaze over the tops. Let them set for about 10 minutes before serving.

Storage Tips

• Room Temperature: Store in an airtight container for up to 3 days.
• Freezer-Friendly: Once cooled completely, freeze the muffins in an airtight container or freezer bag for up to 3 months. Thaw at room temperature for 30–60 minutes before enjoying.

Serving Suggestion

Serve these lemon poppy seed muffins with a warm cup of tea or coffee for a comforting breakfast or afternoon treat. The glaze adds just the right amount of sweetness to complement the bright lemon flavor — light, fresh, and irresistible.