Lemon poppy seed muffins are sunshine in a paper liner. Tender, buttery crumb. Fresh lemon zest. Poppy seeds. Tangy lemon glaze. Bright, citrusy, and perfect with coffee. 30 minutes. Make a batch. They vanish fast.
Makes 12 muffins.
Step-by-Step Instructions
Preheat & Prep
Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners.
Mix Dry
Whisk flour, sugar, baking powder, salt, poppy seeds, and lemon zest.
Mix Wet
In another bowl, whisk melted butter, eggs, milk, lemon juice, and vanilla.
Combine & Bake
Pour wet into dry. Stir until just combined (don’t overmix). Divide batter evenly among liners (fill about ¾ full).
Bake 18-22 minutes until a toothpick comes out clean. Cool in pan 5 minutes, then transfer to a wire rack.
Glaze & Serve
Whisk powdered sugar and lemon juice until smooth. Drizzle over warm muffins. Sprinkle with extra zest if desired.
Serve with coffee or tea. Bright, buttery, bakery-style perfection.
Summary
Prep Time: 15 min | Bake Time: 22 min | Total: 37 min
Yield: 12 muffins | Difficulty: Easy
Storage Notes
Counter (airtight): 4 days. Freezer: 3 months. These muffins stay moist and bright for days. Reheat in microwave for 15 seconds or oven at 350°F for 5 minutes. Perfect for breakfast and brunch.
