Lemon Poppy Seed Muffins
These lemon poppy seed muffins feature flavor-packed lemon muffins with a light and tender crumb and a satisfying pop of texture from the poppy seeds. The simple lemon glaze adds even more citrus flavor. These easy, bright muffins are perfect for breakfast, brunch or a snack.
Servings 12 standard muffins
Equipment
- standard muffin pan (12 wells)
Ingredients
LEMON POPPY SEED MUFFINS
- 240 grams all purpose flour
- 2 teaspoons baking powder sifted
- ½ teaspoon kosher salt
- 113 grams unsalted butter room temperature
- 150 grams granulated sugar
- lemon zest from one large lemon (zest directly into butter/sugar mixture)
- 1 large egg room temperature
- 15 mL vegetable oil neutral flavor
- 5 mL vanilla extract
- 7.5 mL lemon oil
- 265 mL milk room temperature
- 2 teaspoons poppy seeds
LEMON GLAZE
- 120 grams powdered sugar sifted
- 17.5 mL lemon juice fresh, from same large lemon
- poppy seeds for decoration
Instructions
LEMON POPPY SEED MUFFINS
- Preheat oven to 425°F (230°C, Gas Mark 8). Place rack in middle of oven. Place muffin liners in a standard muffin tin (12 wells).
- In a medium-sized bowl, combine flour, baking powder, salt and poppy seeds. Whisk well to fully combine ingredients. Set aside.240 grams all purpose flour, 2 teaspoons baking powder, ½ teaspoon kosher salt, 2 teaspoons poppy seeds
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar and lemon zest together on medium-high speed until light and fluffy, 2–3 minutes. Scrape down the bowl.113 grams unsalted butter, 150 grams granulated sugar, lemon zest
- Add egg, vegetable oil, vanilla and lemon oil and mix until fully incorporated.1 large egg, 5 mL vanilla extract, 7.5 mL lemon oil, 15 mL vegetable oil
- Add half of dry ingredients, and mix just until incorporated. Scrape down the bowl.
- Add all milk, and mix at low speed until incorporated. Scrape down the bowl.265 mL milk
- Add the remaining half of the dry ingredients, and mix until just a few streaks of flour remain. Remove bowl from mixer. With a spatula, use a few gentle strokes to incorporate the last of the flour.
- Using a cookie scoop, divide the batter between the 12 muffin liners.
- Bake at 425°F for 8 minutes, then reduce temperature to 350°F (177° Celsius, Gas mark 4) and bake for 12 more minutes.
- Tops should gently spring back when touched, and a toothpick should come out with just a crumb or two attached (no wet batter). Cool in pan for 5 minutes, and then remove to a wire cooling rack to finish cooling, about 20-25 minutes.
LEMON GLAZE
- In a small bowl, whisk together powdered sugar and lemon juice. It will be thick but should slowly drizzle off the whisk. Spoon the glaze evenly onto the tops of the cooled muffins. Spread the glaze towards the edges of each muffin using the back of the spoon. While the glaze is still wet, sprinkle with additional poppy seeds, if desired. Let glaze set before serving.120 grams powdered sugar, 17.5 mL lemon juice, poppy seeds
Notes
Have your ingredients at room temperature. Making sure the butter, milk and eggs are at room temperature will make it easier to incorporate your ingredients together. This helps ensure a smooth, even textured batter.
Don't over mix the batter. Overworking the batter can cause the gluten to overdevelop, which can lead to a tough, dense texture rather than a light and tender crumb. Mix the batter just until it comes together.
The two different baking temperatures might seem like too much work, but the higher starting temperature helps the muffins achieve a faster rise and a puffier, more domed top. It's worth it!
Sift the powdered sugar for the glaze to ensure your glaze is smooth. Wait to apply the glaze until the muffins have cooled.