Skip the bakery line, you won't be missing a thing (especially not the price tag!) by making these Lemon Poppy Seed Muffins at home. They're better than anything you could buy in a store... bright, beautiful, and gorgeously speckled with poppy seed goodness. Plus, they're great for freezing!
You're going to get big, fresh lemon flavor, just the right amount of nuttiness from the poppy seeds, and the crumb is so tender and delicate they practically melt in your mouth. The citrus and seeds balance each other out perfectly and the easy lemon glaze we whip up at the end? To die for.
So we've established that these are going to taste amazing, but did you know that poppy seeds actually have a lot of health benefits as well as a great flavor profile? Yep, these tiny, little guys possess important elements that aid with bone health and blood clotting. Not only that, but they're also useful in helping your body utilize amino acids, fats, and carbs.
As for lemons, we all know they can be helpful in giving the ol' immune system a boost, and they are also used to aid in digestive health and preventing tummy troubles. Obviously, we know these muffins are not going to cure the common cold, but it is always nice to know the benefits of the foods we are enjoying, and enjoying them is something we can definitely count on!
This recipe comes together very easily and without any hard-to-find ingredients. It's perfect for an afternoon pick me up, curing a sweet tooth craving, or serving with tea or coffee. For more bright and citrusy pastries, try our Lemon Muffins and Lemon Blueberry muffins.
HOW TO MAKE LEMON POPPY SEED MUFFINS
If you want to slam out the Lemon Poppy Seed Muffin recipe, you'll want to check a few prep boxes first! Make sure a rack is placed in the center of your oven, and preheat the oven to 350°F.
One other thing to note before you begin is muffins are similar to cake in that room temperature ingredients make a big difference in your final bake! This means cold ingredients like buttermilk and eggs should be set out in advance, and hot ingredients like melted butter should be given adequate time to cool down.
Next, grab yourself a standard-sized muffin tin. Add parchment paper muffin cups to the muffin pan and spritz both the pan and cups lightly with nonstick cooking spray.
Now, for the batter! Add all-purpose flour, baking powder, baking soda, poppy seeds, and salt to a medium bowl and whisk to combine. Take care not to confuse your baking powder and baking soda increments. They are not interchangeable ingredients.
Next, add granulated sugar, lemon juice, lemon zest, egg, and vanilla to a large bowl and whisk to combine. Next, stream in the unsalted, melted butter and whisk until smooth.
Now, you'll add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions.
Fill the muffin liners about ¾ of the way full and transfer them to the oven to bake for about 20-22 minutes.
As soon as the muffin tops spring back at you when gently poked, they are ready to come out of the oven!
Remove your muffins from the oven and allow them to cool completely. As soon as your muffins have come to room temperature, you can whip up that lovely lemon glaze!
Add powdered sugar, lemon juice, and salt to a bowl, whisk until smooth and that's the glaze!
The quantity of lemon juice needed for the glaze depends on how tightly your powdered sugar was packed in the measuring cup. You may find you need 2 tablespoons of lemon juice, you may end up needing 3. Start small with 2 tablespoons, and if the powdered sugar doesn't seem to be liquefying, add in the third tablespoon.
Once the glaze is ready, transfer your muffins to a work surface lined with wax paper and drizzle zig-zags of the glaze across the tops of your muffins. Allow the glaze to set, for about 2 hours, then, serve and enjoy!
For another delicious lemon dessert, try our lemon pound cake!
HOW TO STORE AND REHEAT LEMON POPPY SEED MUFFINS
Poppy Seed Lemon Muffins will stay good in an airtight container at room temp for 2-3 days. If you'd like to enjoy them beyond this point, freeze them!
To Freeze these muffins allow the glaze to set completely before transferring them to the freezer on a flat-bottomed pan or dish and freezing for about four hours. This keeps the glaze looking on point! Then transfer to a freezer-safe, airtight container or freezer-safe, gallon-sized ziptop bag to save on space.
Because of the glaze, it's best if you set these muffins out at room temperature to thaw, rather than placing them in the microwave. Set your muffins out in an airtight container or in a covered cake stand either the night before you intend to enjoy them or a couple of hours in advance the day of.
6 MORE MUFFINS YOU’LL LOVE
- Peach Muffins
- Pumpkin Cream Cheese Muffins
- Cinnamon Muffins
- Blueberry Banana Muffins
- Chocolate Banana Muffins
- Chocolate Chip Muffins
Whether as a make-ahead breakfast treat or an afternoon pick-me-up to have with your coffee, these Lemon Poppy Seed Muffins do the trick!
- Non-stick cooking spray
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon fine sea salt
- ¾ cup granulated sugar
- ⅓ cup fresh squeezed lemon juice
- 1 heaping teaspoon of lemon zest (from 2-3 large lemons)
- 1 large egg
- 1 ½ teaspoon pure vanilla extract
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup buttermilk
- 1 cup powdered sugar
- 2-3 tablespoons fresh squeezed lemon juice
- Pinch of salt
Place a rack in the center of the oven and preheat the oven to 350°. Have ready a standard muffin tin with paper liners, and lightly spritz them with nonstick cooking spray.
In a medium-sized mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside until ready to use.
In a large mixing bowl, whisk together ¾ cup of sugar, lemon juice, lemon zest, egg, and vanilla. Add the butter and whisk until combined.
Stir in the dry ingredients in 3 additions, alternating with the buttermilk.
Fill the liners or muffin cup ¾ of the way full, sprinkle with remaining sugar and bake for about 20-22 minutes, or until the tops are golden. Set aside to cool on a cooling rack for 10 minutes. Then, remove the muffins from the tin and set on the cooling rack to finish cooling.
Once the muffins have cooled completely, make the glaze. Add the powdered sugar to a medium-sized mixing bowl, along with the lemon juice, and a pinch of salt. Whisk until the mixture has liquified.
Drizzle the glaze over the top of the muffins with a spoon, sprinkle lightly with a pinch of extra poppy seeds if desired, and allow the glaze to set. About 30-45 minutes more. Serve and enjoy!
Consider using parchment paper muffin liners. If you don't have this kind, it's best to spray the muffin liners and the pan with cooking spray before adding the batter.
Makes about 16 muffins.