These Lemon Poppy Seed Muffins are like sunshine on a rainy day! They are vibrant, bright, refreshing and inviting sweet little treats! Whether you enjoy them for breakfast, as a snack or for dessert, they are sure to put a smile on your face!
My Lemon Poppy Seed Muffin recipe calls for lemons, used in a variety of ways. Plenty of lemon zest is added to the batter while lemon juice makes an appearance in both the batter and glaze. Poppy seeds are added to the mix to give these muffin a little pop of texture and crunch. Enjoy the muffins on their own or top them with my light and lemony glaze, a sprinkling of poppy seeds and slices of lemon.
This sweet treat couldn’t be easier to make, so let me show you how it’s done. Grab a spoon and come and cook with me! Happy Baking!
Prep Time: 15 minutes
Cook Time: 20 - 23 minutes
Total Time: 35 - 38 minutes
Serves: Makes 12 muffins
Ingredients:
Lemon Poppyseed Muffins
1/2 cup 2% milk
1/2 Tbsp lemon juice
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, at room temperature
3/4 cup granulated sugar
2 tsp lemon zest (approx. 2 lemons)
2 eggs, at room temperature
1/4 cup avocado oil (See Notes below)
1 1/2 tsp vanilla extract
2 Tbsp poppy seeds
Poppy seeds, as garnish
Lemon slices, as garnish
Lemon Glaze
1 1/4 cup icing sugar
1 1/2 - 2 Tbsp lemon juice (See Notes below)
Instructions:
Preheat the oven to 375F and line a 12-cup muffin pan with muffin or cupcake liners.
Making Your Own Buttermilk (or soured milk) at Home : To a measuring cup, add the milk and lemon juice and mix until combined. Set aside and let the mixture stand for 10 minutes.
Making the Muffins: To a medium mixing bowl, add the flour, baking powder and salt and whisk until incorporated. Set aside.
To a large mixing bowl, add the butter, sugar and lemon zest and, using a handheld or stand mixer, beat on high speed for 5 minutes or until light and fluffy. Add the eggs and beat until incorporated. Then, add the avocado oil, vanilla, poppy seeds, 1/2 of the milk and 1/2 of the flour mixture and mix on low speed until just combined. Add the remaining milk and flour and give it a final mix until just combined.
Divide the muffin batter equally amongst the 12 muffin cups.
Bake the muffins for 20 - 23 minutes or until a toothpick inserted comes out clean.
Remove the muffins from the oven and let them cool in the muffin tray for 15 minutes. Then, transfer the muffins to a baking rack to fully cool.
Creating the Lemon Glaze: To a medium bowl, add the icing sugar and lemon juice and whisk until fully incorporated.
Assembly: Once the muffins have fully cooled, spoon the glaze over the top of the muffins. Top with a sprinkling of poppy seeds and a slice of lemon. Serve and enjoy!
Notes:
Substituting the Oil: If you don't have avocado oil in your pantry, you can simply substitute it for a neutral oil, such as sunflower oil, which would work beautifully in this recipe.
Consistency is a Matter of Preference: If you prefer a thicker glaze, add 1 1/2 Tbsp of lemon juice to the icing sugar. For a lighter and runnier glaze, as depicted in my pictures, 2 Tbsp will do the trick.
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