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!
Print Pin Servings: 12 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
Calories: 275kcal | Carbohydrates: 38g | Protein: 4g | Fat: 12g | Saturated Fat: 1.5g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 7.2g | Cholesterol: 35mg | Sodium: 185mg | Potassium: 95mg | Fiber: 1g | Sugar: 21g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 1mg