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Moist Glazed Lemon Poppy Seed Muffins

Close-up of a Glazed Lemon Poppy Seed Muffin with icing dripping onto a white plate.
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A straightforward recipe for making tender, moist lemon poppy seed muffins topped with a bright, sweet lemon glaze.

Ingredients

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  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar (for glaze)
  • 1 tablespoon fresh lemon juice (for glaze)

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 12-cup muffin tin with paper liners or grease the cups.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and poppy seeds.
  3. In a separate medium bowl, whisk together the milk, vegetable oil, egg, lemon zest, lemon juice, and vanilla extract until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are acceptable.
  5. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the muffins cool, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  9. Once the muffins are completely cool, drizzle the lemon glaze over the tops of each muffin. Allow the glaze to set before serving.

Notes

  • For extra lemon flavor, you can brush the tops of the warm muffins with a simple syrup (equal parts sugar and water, heated until dissolved) before glazing.
  • Store leftover muffins in an airtight container at room temperature for up to three days.
  • You can substitute buttermilk for the milk for a slightly tangier crumb.

Nutrition

Find it online: https://cookifyme.com/glazed-lemon-poppy-seed-muffins-recipe/