Lemon Poppy Seed Muffins

5 from 2 votes

Deliciously tangy, sweet and fluffy Lemon Poppy Seed Muffins with a lemon drizzle are the perfect morning or afternoon pick me up.

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 278kcal

Author: Julie Evink

Equipment

Ingredients

½ cup melted butter
1 cup granulated sugar
2 cups all purpose flour
3 eggs
2 Tablespoons milk
2 Tablespoons lemon juice
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 Tablespoons lemon zest
1 teaspoon vanilla extract
3 Tablespoons poppy seeds

Glaze

1 cup powdered sugar
2 Tablespoon lemon juice

Instructions

Preheat the oven to 425 degrees Fahrenheit. Line muffin pans with liners and set aside.
In a large bowl add sugar, butter and eggs. Mix with a hand mixer until smooth. Mix in milk, vanilla extract and lemon juice until just combined.
In a separate mixing bowl combine dry ingredients and mix until combined. Add dry ingredients to wet ingredients and mix on low with a hand mixer until everything is combined. Stir in lemon zest until combined.
Pour batter into muffin tins, about ⅔ full.
Baked at 425 degrees Fahrenheit for 5 minutes, then lower temperature to 350 degrees and bake an additional 10-12 minutes or toothpick inserted into the center comes out with only a few bread crumbs. Do NOT overcook, they will dry out quickly.
In a small bowl combine glaze ingredients until smooth. Drizzle over muffins and let set.

Notes

FRIDGE: To extend the life of these muffins, store them in an airtight container or zip-top bag in the fridge for up to a week.

FREEZER: Muffins actually freeze really well. I’d recommend freezing these poppy seed muffins without the glaze, but you can freeze leftovers that already have the glaze too. Place muffins in an airtight container, or wrap each one individually, and freeze for up to 2 months. Thaw and warm up when you want a fresh muffin!

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