Description
Follow this simple recipe to bake moist, flavorful lemon poppy seed muffins from scratch. This method results in a classic bakery-style texture.
Ingredients
Scale
- 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 teaspoon vanilla extract
- Zest of 1 large lemon
- 2 tablespoons fresh lemon juice
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon fresh lemon juice (for glaze)
Instructions
- Preheat your oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners or grease the cups well.
- In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and poppy seeds.
- In a separate medium bowl, whisk together the milk, vegetable oil, egg, vanilla extract, lemon zest, and 2 tablespoons of lemon juice until combined.
- Pour the wet ingredients into the dry ingredients. Mix only until just combined. Do not overmix; a few lumps are fine.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- While the muffins cool, prepare the glaze: Whisk together the powdered sugar and 1 tablespoon of lemon juice until smooth.
- Drizzle the glaze over the cooled muffins before serving.
Notes
- For extra moisture, do not overmix the batter. Stop mixing as soon as the dry ingredients disappear.
- You can substitute buttermilk for the milk for a slightly tangier flavor.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 1
- Protein: 3
- Cholesterol: 25