Description
These light and fluffy lemon poppy seed muffins are bursting with citrus flavor and have the perfect crunch from poppy seeds. A simple glaze adds a sweet-tart finish.
Ingredients
Scale
For the Crust:
- For the muffins:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons poppy seeds
- 1 tablespoon lemon zest
- 1/2 cup unsalted butter, melted and cooled
- 2 large eggs
- 3/4 cup buttermilk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- For the glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, poppy seeds, and lemon zest.
- In another bowl, whisk melted butter, eggs, buttermilk, lemon juice, and vanilla until smooth.
- Pour wet ingredients into dry ingredients and stir gently until just combined (do not overmix).
- Divide batter evenly among muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes until tops spring back when lightly touched and a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- For glaze: Whisk powdered sugar, lemon juice, and zest until smooth. Drizzle over cooled muffins.
Notes
Store muffins in an airtight container at room temperature for up to 3 days. For best texture, wait until completely cooled before glazing. Buttermilk can be substituted with 3/4 cup milk + 1 tablespoon lemon juice or vinegar (let sit 5 minutes before using).