Spring Lemon Poppy Muffins (Printable Version)

Zesty lemon muffins with poppy seeds topped with a sweet, tangy glaze for a fresh, bright brunch treat.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tablespoons poppy seeds
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/3 cup freshly squeezed lemon juice
11 - 2 tablespoons lemon zest
12 - 1 teaspoon pure vanilla extract

→ Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons freshly squeezed lemon juice

# Step-by-Step Guide:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large mixing bowl, whisk together flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, whole milk, melted butter, lemon juice, lemon zest, and vanilla extract until thoroughly combined.
04 - Pour wet ingredients into dry ingredients. Gently stir until just combined, being careful not to overmix; batter should remain slightly lumpy.
05 - Distribute batter evenly among muffin cups, filling each approximately three-quarters full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
07 - Allow muffins to rest in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar and lemon juice together until smooth and pourable. Drizzle glaze over fully cooled muffins and allow to set before serving.

# Additional Tips::

01 -
  • The poppy seeds give you those little bursts of texture that keep things interesting with every bite.
  • One batch makes 12 muffins, so you'll have extras to freeze or gift to friends who suddenly understand why you're obsessed.
  • The glaze is forgiving—not too sweet, just tart enough to balance the richness of the butter.
02 -
  • Room temperature ingredients blend together more smoothly than cold ones, so don't grab eggs and milk straight from the fridge if you want an even crumb.
  • The moment you see golden edges starting to form on the muffin tops, they're probably done—don't wait for deep brown or they'll dry out inside.
03 -
  • Measure your flour by spooning it into the measuring cup and leveling off rather than scooping directly from the bag—scooping packs the flour and throws off your ratios.
  • Make these muffins a day ahead and store them in an airtight container; they taste even better the next morning when the flavors have settled into the crumb.
Go Back