Lemon Poppy Seed Muffins with Lemon Glaze
These bright and zesty lemon poppy seed muffins are soft, moist, and packed with citrus flavor. Topped with a sweet and tangy lemon glaze, they strike the perfect balance of citrusy freshness and bakery-style indulgence. Perfect for breakfast, brunch, or an afternoon treat!
Equipment
- Muffin tin
- Mixing bowls
- Whisk
- Microplane or zester
- Measuring cups and spoons
- Hand or stand mixer (optional)
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ¼ cup freshly squeezed lemon juice
Optional Streusel Topping:
- ¼ cup all-purpose flour
- 2 tablespoons brown sugar
- 2 tablespoons cold butter cubed
Lemon Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
- ½ teaspoon vanilla extract optional
Instructions
- Prepare the Muffin Tin – Preheat oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease each cup.
- Mix Dry Ingredients – In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- Infuse the Sugar with Lemon Zest – In a separate bowl, rub the lemon zest into the sugar until fragrant.
- Combine Wet Ingredients – Add melted butter, eggs, vanilla extract, buttermilk, and lemon juice to the lemon sugar. Whisk until well combined.
- Mix the Batter – Gradually fold the wet ingredients into the dry ingredients, stirring gently until just combined. Avoid overmixing.
- Prepare the Optional Streusel – If using, mix the flour and brown sugar in a small bowl, then cut in the cold butter until crumbly.
- Fill the Muffin Tin – Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle streusel on top if desired.
- Bake – Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool for 5 minutes before transferring to a wire rack.
- Make the Lemon Glaze – In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add vanilla extract if desired.
- Glaze the Muffins – Once muffins are fully cooled, drizzle the lemon glaze over the tops using a spoon or piping bag.
- Enjoy! – Let the glaze set for a few minutes before serving. These muffins pair perfectly with a cup of tea or coffee.
Notes
Adjust the glaze consistency by adding more sugar for a thicker glaze or more lemon juice for a thinner drizzle.
Store at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
For extra lemony flavor, brush warm muffins with a simple lemon syrup before glazing.
Store at room temperature for up to 3 days, in the fridge for up to a week, or freeze for up to 3 months.
For extra lemony flavor, brush warm muffins with a simple lemon syrup before glazing.