Lemon poppyseed muffins are a bright and beautiful way to start your day.
These bakery-style muffins are soft and fluffy with a delicious citrus flavor. And the sweet lemon glaze on top is not to be missed!
I love them during this winter-into-spring transition. They’re perfect for serving at brunches, and be sure to freeze a few to enjoy on the odd weekend morning when you just want to treat yourself.
Ingredients
Here’s what you’ll need to make these yummy homemade muffins:
- All purpose flour. Yes, you can substitute 1:1 gluten free flour too!
- Sugar
- Milk
- Vegetable oil
- Eggs
- Fresh lemon juice
- Fresh lemon zest
- Vanilla extract
- Poppyseeds
- Baking powder
- Baking soda
- Salt
How to Make Lemon Poppyseed Muffins
Combine the Wet Ingredients
In a large bowl, combine the oil, sugar, eggs, vanilla, lemon juice, lemon zest and milk.
Combine the Dry Ingredients
In a medium bowl, whisk together the flour, poppyseeds, baking powder, baking soda and salt.
Merge the Ingredients
Now, slowly fold the flour mixture into the wet ingredients until well combined. Do not overmix!
Prepare the Muffins for Baking
If you don’t have paper liners, use nonstick cooking spray to coat your muffin pan. Use either a standard size muffin pan or a jumbo muffin pan.
Then, pour the batter 2/3 of the way to the top of the prepared muffin tin. Now, bake away!
Make the Glaze
To make the simple lemon glaze, start by melting the butter in a microwave safe bowl.
Then, whisk in the powdered sugar, milk and lemon juice.
Be sure the muffins are completely cool before drizzling the glaze over them.
Storage Instructions
Store your muffins in an airtight container or freezer bag at room temperature for up to 3 days. You can also store them in the fridge, but they won’t be as soft and fluffy after being refrigerated.
Be sure to let them sit at room temperature before you enjoy them again.
These muffins also freeze really well. Be sure to squeeze out as much air from the freezer bag as possible before you store them.
The next time you want to enjoy a muffin, let it thaw at room temperature or pop it in the microwave for that fresh-from-the-oven vibe.
Can I Add Blueberries?
Yes! Adding blueberries is a delicious twist on classic lemon muffins. Use them in addition to, or in place of, the crunchy poppy seeds.
Fresh or frozen blueberries will work in this recipe, but either way be sure to toss them in the flour mixture first to prevent sinking.
Then, fold them into the muffin batter just before you spoon it into the muffin tin.
Should I Rest the Batter Before Baking?
Popular opinion among bakers is that resting the batter can help the flour to hydrate fully and the gluten to relax, resulting in a more tender crumb and taller muffins.
My unpopular opinion is that the batter for these super moist lemon poppy seed muffins does not need to be rested! I know, I know. But I have found that the crumb is very tender and the muffins bake up with nice, high domes even if the batter is not rested.
If you choose to rest the batter, it can’t hurt! Place the batter in the fridge for about 30 minutes before baking.
Tips for Perfect Muffins
- Use oil-based muffin techniques (like neutral oils) for extra moisture.
- Mix just until the ingredients are combined for the most tender muffins. Do not overmix!
- Fill muffin liners nearly full for tall, bakery-style muffins. You can go to 3/4 of the way full!
- Use both the zest and juice of the lemon for super bright lemon flavor
- Don’t skip the quick lemon glaze—it’s truly the best part.
When you try this lemon poppy seed muffin recipe, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more muffin recipes, try these:
- Gluten Free Blackberry Muffins
- Panera-Style Cranberry Orange Muffins
- Bakery Style Pumpkin Chocolate Chip Muffins
For more recipes for lemon lovers, try these:
Lemon Poppyseed Muffins
Ingredients
- 2 3/4 cups all purpose flour
- 1 cup milk
- 1 1/4 cup sugar
- 1/2 cup vegetable oil
- 3 large eggs
- 2 Tbsp. poppyseeds
- 2 Tbsp. lemon juice
- 1 Tbsp. + 1 tsp. lemon zest
- 2 tsp. vanilla extract
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
Glaze
- 1 cup confectioner's sugar
- 2 Tbsp. milk
- 2 Tbsp. melted butter
- 1/2 tsp. lemon juice
Instructions
- Preheat oven to 350F degrees. Coat a standard or jumbo size muffin pan with nonstick cook spray, or line with paper liners.
- In a large mixing bowl, whisk together the oil and sugar. Add the eggs, vanilla lemon juice, lemon zest and milk. Stir well to combine.
- In a separate bowl, combine the flour, baking powder, baking soda, salt and poppyseeds.
- Using a wooden spoon or flexible spatula, fold the dry ingredients into the wet ingredients just until there are no visible streaks of flour. Do not overmix.
- Spoon the batter into the muffin tin, 2/3 to 3/4 of the way up. For standard size muffins, bake 25 minutes. For jumbo muffins, bake 30 minutes.
- Cool to room temperature in the muffin tin before removing onto a wire rack.
- To make the glaze, melt the butter in a microwave safe bowl. Whisk in the remaining ingredients. Drizzle over cooled muffins.
Leave a Reply