Print

Bakery Style Lemon Poppy Seed Muffins with Bright Glaze

Two freshly baked lemon poppy seed muffins topped with thick white glaze and lemon zest.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tall, bakery-style lemon poppy seed muffins with a bright lemon glaze using this easy, one-bowl recipe.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 large lemon
  • 1/4 cup fresh lemon juice
  • For the Glaze: 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Stir in the poppy seeds.
  3. In a separate medium bowl, whisk together the milk, vegetable oil, egg, and vanilla extract.
  4. Add the lemon zest and lemon juice to the wet ingredients and mix briefly.
  5. Pour the wet ingredients into the dry ingredients. Mix with a spatula only until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and results in dense muffins.
  6. Fill each muffin cup nearly to the top, about 3/4 full, for taller tops.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  9. While muffins cool, prepare the glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  10. Once muffins are completely cool, drizzle the bright lemon glaze over the tops. Allow the glaze to set before serving.

Notes

  • For extra tall muffin tops, fill the liners high and start baking at a higher temperature (425 degrees F) for the first 5 minutes, then reduce the temperature to 375 degrees F for the remaining bake time.
  • You can freeze these muffins unglazed. Wrap cooled muffins tightly in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw on the counter before glazing.
  • This recipe works well for spring baking ideas and make ahead breakfast preparation.

Nutrition

Find it online: https://delishcraze.com/lemon-poppy-seed-muffins-bakery-style/