Lemon Poppy seed Muffins

Make perfectly domed bakery style lemon poppy seed muffins with this easy recipe. Light, fluffy, and bursting with fresh lemon flavor - ready in 37 minutes!

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Course: Breakfast

Cuisine: American

Keyword: Lemon Poppy seed Muffins

Prep Time: 15

Cook Time: 22

Total Time: 37

Servings: muffins

Calories: 275kcal

Cost: $9

Equipment

Essential:
12-cup muffin tin
Mixing bowls (2 large, 1 medium)
Measuring cups and spoons
Whisk
Rubber spatula
Microplane or zester
Paper liners or non-stick spray
Cooling rack
Optional but Helpful:
Stand mixer or hand mixer
Ice cream scoop for portioning
Digital kitchen scale
Sifter for dry ingredients
Wire cooling rack

Ingredients

Muffins:

2½ cups all-purpose flour
2½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoon poppy seeds
1 cup granulated sugar
2 large eggs room temp
⅔ cup vegetable oil
1 cup whole milk room temp
2 tablespoon fresh lemon juice
2 tablespoon lemon zest
1 teaspoon vanilla extract

Lemon Glaze:

1 cup powdered sugar
2-3 tablespoon fresh lemon juice
1 teaspoon lemon zest

Instructions

Preheat: 425°F (220°C)
Mix dry ingredients
Whisk wet ingredients separately
Combine gently, don't overmix
Fill muffin cups ⅘ full
Bake: 5 mins at 425°F
Reduce to 350°F: 15-17 mins
Cool & glaze

Notes

Use room temp ingredients
Don't overmix batter
Start hot (425°F), then reduce heat
Test with toothpick
Cool 5 mins before glazing

Nutrition