Who doesn't want to eat cake for breakfast?! And we all know that muffins are pretty much breakfast cupcakes. I love citrus flavours and these Lemon Poppy Seed Muffins are a classic flavour combination. I also love the added texture the poppy seeds give. These muffins are quick to put together and can be prepared in advance and frozen or kept in the fridge for a few days. Perfect for a school lunch or quick snack.
Lemon Poppy Seed Muffins
Delicious citrus muffins with poppy seeds
Ingredients
Muffins:
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 Tbsp poppy seeds
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup whole milk room temperature
- 1 stick unsalted butter melted and cooled
- 1 large egg room temperature
- 2 Tbsp fresh lemon juice
- 1 ½ Tbsp fresh lemon zest
Glaze:
- 1 cup powdered sugar
- 2 Tbsp fresh lemon juice
Instructions
Muffins:
- Preheat the oven to 325°F. Line a standard muffin tin with paper liners.
- In a large bowl whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In a small bowl whisk together the milk, butter, egg, juice, and zest. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix, there should be a couple streaks of flour remaining. Divide evenly among the muffin tin cups.
- If time permits, cover and refrigerate the batter overnight for taller more tender muffins.
- Bake until golden brown and a toothpick inserted in the center comes out clean and the edges are golden, about 18-20 minutes. Let cool until barely warm.
Glaze:
- In a small bowl, combine the powdered sugar and lemon juice until smooth. Drizzle over top of muffins. Let set before serving.
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