Lemon Poppyseed Muffins
Craving something zesty and delicious? These Lemon Poppyseed Muffins are perfectly light and fluffy, bursting with a bright lemon flavor. Topped with a sweet glaze, they’re the ideal treat for breakfast or an afternoon snack. Whip up a batch today and enjoy a delightful bite of sunshine!
Equipment
- Mixing Bowl
- Baking Sheet
- Wooden Spoon
- Whisk
- Oven
Ingredients
- 2 cups All-purpose flour
- 1.5 tablespoons Poppy seeds
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Milk
- 2 large Eggs
- 0.67 cup Granulated white sugar
- 0.5 cup Unsalted butter
- 1 medium Lemon
- 1 teaspoon Lemon extract
- 1 cup Powdered sugar
- 2 to 3 tablespoons Lemon juice
Instructions
- Preheat the oven to 400℉. Line a 12-cup muffin tin with paper liners or spray with nonstick spray.
- In a large bowl, whisk together the flour, poppy seeds, baking powder, and salt.
- In a separate bowl, whisk together the milk, eggs, sugar, butter, lemon zest, and lemon extract.
- Add the milk mixture to the flour mixture and stir together until just combined.
- Divide the batter between the muffin cups.
- Bake for about 17 minutes until a toothpick inserted comes out clean.
- Transfer to a wire rack to cool.
- In a medium bowl, whisk the powdered sugar with 2 tablespoons of lemon juice.
- Drizzle over muffins.
Notes
- Storage: Keep any leftover muffins in an airtight container at room temperature for a few days.
- Freezing: Wrap them individually and store them in the freezer for a quick treat anytime.
- Pairing: Serve with coffee or tea for a delightful breakfast.
- Seasonal Pairing: Enjoy in spring when lemons are at their peak flavor.
- Gift Them: Wrap muffins nicely to share with friends or family.