Description
These Lemon Poppy Seed Muffins are a delightful treat bursting with fresh lemon flavor and a crunchy poppy seed texture. Topped with a tangy lemon glaze, they offer a perfect balance of sweetness and zest, ideal for breakfast, snacks, or teatime.
Ingredients
Scale
Wet Ingredients
- 1 medium lemon, juice and zest
- 8 tablespoons unsalted butter, melted and cooled
- 2 large eggs, room temperature
- ¾ cup milk
- ¾ teaspoon vanilla extract
Dry Ingredients
- 1 cup sugar
- 2 cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup powdered sugar, sifted (for glaze)
Glaze
- 2 – 3 tablespoons lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit. Line a muffin pan with paper liners to ensure easy removal and clean-up.
- Prepare Lemon-Sugar Mixture: Zest and juice the lemon, aiming to collect about 3 tablespoons of juice. In a large bowl, combine the lemon zest with the sugar. Rub the zest into the sugar using your fingertips until the aroma is released and the zest is fully mixed in.
- Add Butter and Eggs: Pour the melted and cooled butter along with the room temperature eggs into the lemon-sugar mixture. Cream everything together until the mixture is light and fluffy, which helps create a tender muffin texture.
- Mix Dry Ingredients and Combine: In a separate bowl, sift together the cake flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture. Also add the poppy seeds, milk, vanilla extract, and the reserved lemon juice. Mix well until the batter is smooth and evenly combined.
- Fill Muffin Cups and Bake: Divide the batter evenly among the prepared muffin cups. Bake in the preheated oven for 12 to 15 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare and Apply Lemon Glaze: In a small bowl, combine the sifted powdered sugar with 2 to 3 tablespoons of lemon juice. Stir the glaze gradually, adding lemon juice one tablespoon at a time until you reach your desired consistency. Finally, spread or drizzle this lemon glaze over the cooled muffins for a sweet, tangy finish.
Notes
- Make sure the melted butter is cooled before mixing it with the eggs to avoid cooking them.
- The zesting of the lemon into the sugar releases essential oils that enhance the lemon flavor.
- Use cake flour for a tender crumb; all-purpose flour can be a substitute but may result in a denser muffin.
- Muffins are best enjoyed the same day but can be stored in an airtight container for up to 2 days.
- Adjust the amount of lemon juice in the glaze for preferred tartness.
