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Lemon Poppyseed Muffins

Bakery style muffins bursting with bright citrus flavor and crunchy poppyseeds
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 15 standard size 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.
Keyword bread, breakfast, brunch
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