Description
Delightful lemon poppy seed muffins with a sweet glaze, perfect for breakfast or a snack.
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
- Zest of 2 lemons
- ½ cup unsalted butter (melted)
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- ¼ cup freshly squeezed lemon juice
- ¼ cup all-purpose flour (optional streusel topping)
- 2 tablespoons brown sugar (optional streusel topping)
- 2 tablespoons cold butter (cubed, optional streusel topping)
- 1 cup powdered sugar (for the glaze)
- 2-3 tablespoons fresh lemon juice (for the glaze)
- ½ teaspoon vanilla extract (optional, for the glaze)
Instructions
- Preheat your oven to 375°F (190°C) and prepare your muffin tin. Line the cups with paper liners or grease them lightly.
- In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set this mixture aside.
- In a separate bowl, blend the lemon zest with granulated sugar until fragrant.
- Add the melted butter, eggs, vanilla extract, buttermilk, and lemon juice to the lemon sugar mixture. Whisk until well combined.
- Gradually fold the wet ingredients into the dry ingredients, mixing gently until just combined.
- For the optional streusel, mix flour and brown sugar in a small bowl. Cut in the cold butter until the mixture becomes crumbly.
- Spoon the batter into the muffin cups, filling each about ¾ full. Sprinkle the streusel on top if desired.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let muffins cool for 5 minutes before transferring them to a wire rack.
- For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Add vanilla extract if desired. Drizzle the lemon glaze over the cooled muffins.
Notes
Store muffins in an airtight container at room temperature for up to three days or freeze for up to three months.
