I make these lemon poppy seed muffins when I want something simple but still really good. The lemon flavor is fresh and bright and the poppy seeds give the muffins a little texture. They’re easy to mix together and bake quickly, which is always a win when you just want to make a batch of muffins without a lot of work.

Why You Will Love This Recipe

These lemon poppy seed muffins are great because they’re simple to make and the flavor is really good. The lemon gives them a fresh taste while the poppy seeds add a little texture in every bite. Another reason I like this recipe is that everything comes together in one bowl pretty quickly. The muffins bake fast and come out soft with lightly golden tops. The lemon glaze at the end adds a little sweetness and extra lemon flavor that makes the lemon poppy seed muffins even better.

What You Will Need

You will need all-purpose flour to give the muffins structure and help them hold their shape as they bake. Granulated sugar sweetens the muffins and also helps keep the texture soft.

Poppy seeds add the classic look and a light crunch in the muffins. Baking powder and baking soda help the batter rise so the muffins bake up fluffy instead of dense. A little fine sea salt balances the sweetness and brings the flavors together.

For the wet ingredients you will use whole milk, which helps create a soft muffin texture. Unsalted butter adds richness and flavor once it’s melted and cooled. Eggs help bind the batter together so the muffins bake properly.

To give the muffins their lemon flavor you’ll use fresh lemon juice and lemon zest. The zest adds strong lemon flavor while the juice gives a little brightness to the batter.

For the glaze you will mix powdered sugar with fresh lemon juice to make a smooth lemon glaze that gets drizzled or dipped over the cooled muffins.

Ingredients

• 3/4 cup (150 grams) granulated sugar
• 2 cups (254 grams) all-purpose flour, measured correctly
• 2 tablespoons poppy seeds
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup (237 grams) whole milk, at room temperature
• 1 stick (113 grams) unsalted butter, melted and cooled
• 1 large egg, at room temperature
• 1 1/2 tablespoons fresh lemon zest
• 2 tablespoons fresh lemon juice

For the lemon glaze

• 1 cup (125 grams) powdered sugar, sifted
• 2 tablespoons fresh lemon juice

How to Make Lemon Poppy Seed Muffins

Start by heating your oven to 400°F and line a muffin tin with paper liners.

In a large bowl whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until everything is evenly mixed.

In another small bowl whisk the milk, melted butter, egg, lemon juice, and lemon zest until smooth.

Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to gently mix everything together just until combined. Try not to overmix. It’s okay if you still see a few small streaks of flour.

Divide the batter evenly between the muffin cups.

Bake for about 15 minutes, until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let the muffins cool until they are just slightly warm.

You can serve them right away or store them in an airtight container at room temperature for up to 3 days. They also freeze well for up to 3 months.

For the lemon glaze , in a small bowl mix the powdered sugar and lemon juice with a fork until a thick, smooth glaze forms.

Drizzle the glaze over the cooled muffins or dip the tops of the muffins into the glaze. Let the glaze set before serving.

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