These Lemon Poppy Seed Muffins are really delicious classic coffee shop breakfast muffins topped with a sweet glaze.
🛒 Ingredients Needed:
- all purpose flour
- poppy seeds
- baking powder and salt
- milk
- eggs
- sugar
- butter
- lemon zest and lemon juice
- lemon extract
- powdered sugar
✏️ How to make Lemon Poppy Seed Muffins:
- Preheat the oven to 400℉. Line a 12-cup muffin tin (or a 6-cup muffin tin) with paper liners (or just spray with nonstick spray).
MAKE THE MUFFINS:
- In a large bowl, whisk together the flour, poppy seeds, baking powder and salt.
- In a separate bowl, whisk together the milk, eggs, sugar, butter, lemon zest and lemon extract.
- Add the milk mixture to the flour mixture and stir together until just combined. Divide the batter between the muffin cups.
- Bake for about 17 minutes (for regular-sized muffins), until a toothpick inserted into a muffin comes out clean. Jumbo muffins will bake for 23 to 24 minutes. Transfer to a wire rack to cool.
ADD GLAZE:
- In a medium bowl, whisk the powdered sugar with 2 tablespoons of lemon juice. Whisk in more lemon juice, as needed. Drizzle over muffins.
➡️ Tips and Substitutions:
- I used paper liners here, but I also really like the foil liners. They always peel off beautifully. You can also make them without liners!
- If you have a favorite crumble or streusel recipe, you could try one of those on top of these muffins instead of the glaze. Just remember to top the muffins BEFORE baking!
- Mini muffins are also fun, especially if you’re making a big brunch spread. This recipe should make 24 to 30 mini muffins. Bake for 11 to 13 minutes, testing that a toothpick inserted in the middle comes out clean.
✔️ What is the best way to store muffins?
Muffins can be stored in an airtight container on your kitchen counter for up to 4 days. If you’d like to freeze the muffins, place them in a single layer in an airtight bag. Muffins freeze well for about 3 months.
❤️ What I Love About This Recipe:
- I love that my sister liked them so much. You know how it is. We always love pleasing our family!
- These come together really quickly and that’s always a win.
- I’m thinking that these muffins would be perfect for an Easter or Mother’s Day brunch. Mini Lemon Poppy Seed Muffins would also be wonderful at a baby shower. Mostly, I just know I want a good reason to bake these again!
Lemon Poppyseed Muffins
These are the most delicious breakfast muffins!
Recipe Details
Servings: 12 regular muffins (or 6 jumbo)
Ingredients
MUFFINS:
- 2 cups all purpose flour
- 1½ tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 large eggs
- ⅔ cup granulated white sugar
- ½ cup (1 stick) unsalted butter, melted
- 1 medium lemon, zested
- 1 teaspoon lemon extract
OPTIONAL GLAZE:
- 1 cup powdered sugar
- 2 to 3 tablespoons freshly squeezed lemon juice
Instructions
- Preheat the oven to 400℉. Line a 12-cup muffin tin (or a 6-cup muffin tin) with paper liners (or just spray with nonstick spray).
MAKE THE MUFFINS:
- In a large bowl, whisk together the flour, poppy seeds, baking powder and salt.
- In a separate bowl, whisk together the milk, eggs, sugar, butter, lemon zest and lemon extract.
- Add the milk mixture to the flour mixture and stir together until just combined. Divide the batter between the muffin cups.
- Bake for about 17 minutes (for regular-sized muffins), until a toothpick inserted into a muffin comes out clean. Jumbo muffins will bake for 23 to 24 minutes. Transfer to a wire rack to cool.
ADD GLAZE:
- In a medium bowl, whisk the powdered sugar with 2 tablespoons of lemon juice. Whisk in more lemon juice, as needed. Drizzle over muffins.