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Glazed Lemon Poppy Seed Muffins

Three delicious Glazed Lemon Poppy Seed Muffins topped with white icing and lemon zest.
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A recipe for moist, bakery-style lemon poppy seed muffins topped with a bright, sweet-tart lemon glaze.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon poppy seeds
  • 1/2 cup whole milk
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/4 cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

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 well.
  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, eggs, 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 for moist muffins.
  5. Divide the batter evenly among the 12 prepared 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. In a small bowl, whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a half teaspoon at a time, if the glaze is too thick.
  9. Once the muffins are completely cool, drizzle or dip the tops of the muffins into the lemon glaze. Let the glaze set before serving.

Notes

  • For taller, domed tops, fill the muffin cups slightly fuller (about three-quarters full) and start baking at a higher temperature (425 degrees F) for the first 5 minutes, then reduce the temperature to 375 degrees F for the remaining bake time.
  • You can substitute half of the all-purpose flour with whole wheat flour for a slightly heartier texture.
  • Store leftover muffins in an airtight container at room temperature for up to 3 days.

Nutrition

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