Lemon Poppy Seed Muffins with Glaze -

There's something magical about the combination of zesty lemon and the delightful crunch of poppy seeds, and nothing captures that essence quite like a freshly baked muffin. The first time I savored a lemon poppy seed muffin at my favorite local café remains etched in my memory. The moment I took that initial bite, the vibrant tang of citrus exploded on my taste buds, while the sweet glaze added just the right touch of indulgence. It was a moment of pure joy, one that inspired me to recreate this delicious treat in my own kitchen.

Lemon Poppy Seed Muffins with Glaze

Treat yourself to a burst of sunshine with these Zesty Lemon Poppy Seed Muffins topped with a sweet glaze. This delightful recipe captures the perfect harmony of tangy citrus and crunchy poppy seeds, making for light and fluffy muffins ideal for breakfast, brunch, or an afternoon snack. Easy to prepare, these muffins will elevate any occasion with their vibrant flavor and irresistible glaze. Get ready to fill your kitchen with the warm aroma of fresh baking!

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Ingredients

For the Muffins:

1 ½ cups all-purpose flour

¼ cup poppy seeds

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon vanilla extract

1 cup buttermilk, at room temperature

Zest of 1 large lemon

¼ cup fresh lemon juice (from about 1 large lemon)

For the Glaze:

1 cup powdered sugar, sifted

2-3 tablespoons fresh lemon juice

1 teaspoon lemon zest (optional, for an extra citrus kick)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper liners or lightly grease it with non-stick cooking spray to ensure easy removal of the muffins.

Mix Dry Ingredients: In a medium bowl, thoroughly whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt. Set this mixture aside to combine later.

Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together. Beat them on medium speed for about 3-4 minutes, until the mixture is light and fluffy in texture.

Incorporate Eggs and Flavorings: Add the eggs to the butter-sugar mixture one at a time. Be sure to mix well after each egg is added. Next, blend in the vanilla extract, lemon zest, and fresh lemon juice until the mixture is well combined.

Combine Wet and Dry Ingredients: Gradually incorporate the dry ingredient mixture into the wet ingredients, alternating with the buttermilk to maintain a smooth consistency. Start with the dry mix and finish with it. Mix gently until just combined, making sure not to overmix; a few lumps are fine.

Fill the Muffin Tin: Using a scoop or measuring cup, carefully spoon the batter into the prepared muffin tin, filling each cup about three-quarters full for optimal rising.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes. The muffins are done when their tops are golden brown and a toothpick inserted into the center comes out clean.

Cool the Muffins: Once baked, remove the muffins from the oven. Allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.

Prepare the Glaze: As the muffins cool, make the glaze. In a small bowl, mix the sifted powdered sugar with 2 tablespoons of fresh lemon juice. Stir well, adjusting the consistency with additional lemon juice as necessary. The glaze should be pourable but not too runny.

Glaze the Muffins: Once the muffins are completely cool, drizzle the prepared glaze over each muffin using a spoon or whisk to create a delightful finish.

Serve and Enjoy: Allow the glaze to set for a few minutes before serving. These muffins are scrumptious warm or at room temperature, making them perfect for any occasion!

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins