I love lemons.
Where would seafood be without the little squeeze of lemon? What would Caesar salad be without that little finishing touch? And lemon poppy seed muffins? Are one of my most favourite muffins on the PLANET.
I love the little crunch of the poppy seeds when you chew them. I love the hint of sweet and the burst of tart. Love all of it.
I adapted this recipe with some of the ingredients from recipes I found on Pinterest, using the method outlined by Sally’s Baking Addiction in her Master Muffin Mix post. (Seriously, Sally changed my muffin making life forever.)
These lemon poppy seed muffins rise up big and tall, and have just the right mix of sweet and tart. They make a great snack, or, if you are like me, a nice change for breakfast. (So good with a cup of coffee!)
Plus, they are so easy!
The first thing I did was zest a lemon into a cup of sugar.
Stir it in and let it sit while you gather and mix your other ingredients. That lemon oil needs time to sink into the sugar; it will make it fragrant and fluffy and delicious!
In a big bowl, toss flour with baking powder and salt, then set it aside.
In a smaller bowl, mix your slightly beaten eggs, milk, oil, and lemon extract.
Remember your zesty sugar? Add that to your dry ingredients and mix it around. Make a well in the centre and stir in your liquid egg mixture. When it is almost mixed, add the poppy seeds and stir until combined.
Fill your muffin cups to the tippy top – this will ensure you have those gorgeous, tall, poofy domes.
Place in a 425 degree oven for 5 minutes, then turn the oven down to 375 degrees and cook for approximately 15 minutes more. The muffins are done when they are golden on the edges and an inserted tooth pick comes out clean.
Allow them to cool for a few minutes in the pan, then remove them to cool on a wire rack.
While they are cooling, you can whip up the simple glaze. (I had an assistant.)
Juice your lemon (the one you zested earlier) into 1 cup of icing sugar, and stir until smooth.
Drizzle the glaze over the cooling muffins. (I set them on a piece of parchment paper to help contain the spill over.)
The glaze will settle into the nooks and crannies and make the tops all shiny and inviting. Plus, the glaze pools at the bottom and gets absorbed into the muffin base.
The muffins are delicious without the glaze, of course. But it seems wasteful to only use the lemon zest. The lemon juice needs a job here, too. We can’t deny it this opportunity, right?
Lemon poppy seed muffins are simple to make and pretty enough to share. What could be better than that?
Here’s how to make them:
- 1 cup sugar with zest of 1 lemon
- 3 cups flour
- 4 tsp baking powder
- 1/2 tsp salt
- 2 eggs (slightly beaten)
- 1 cup milk
- 1/2 cup vegetable oil
- 1 tsp lemon extract
- 2 tbsp poppy seeds
- juice of 1 lemon
- 1 cup icing sugar
- Preheat oven to 425 degrees
- Zest lemon into 1 cup of sugar. Stir and set aside.
- In a large bowl, combine flour, baking powder, and salt.
- In a medium bowl, combine slightly beaten eggs, milk, oil, and lemon extract. Mix until combined.
- Add sugar and lemon zest to the dry ingredients and mix well. Make a well in the centre, pour in liquid egg mixture, and stir.
- When it is almost combined, stir in poppy seeds.
- Fill muffins to the very top of the baking cups. Bake at 425 degrees for 5 minutes, then reduce oven temperature to 375 degrees. Continue baking for 15 minutes more, or until muffins are golden and an inserted toothpick comes out clean.
- Allow to cool in the pan for a few minutes, then remove to cool on wire rack.
- Combine the juice of 1 lemon and icing sugar. Stir until smooth, then drizzle over the cooling muffins.
Don’t forget to Pin this recipe, or share it on Facebook or Twitter so you can easily find it later.
What are your favourite lemon baked goods?