Lemon Poppy Seed Muffins Recipe

5 from 1 vote

These muffins are full of bright citrus flavor with a tender, moist crumb. Perfect for breakfast, brunch, or an afternoon snack.

Prep Time30

Cook Time15

Course: Breakfast, Brunch

Cuisine: American

Keyword: lemon, muffins, poppy seed

Servings:

Calories: 306kcal

Author: Leigh Harris

Prepare a muffin tin with paper liners or spray with nonstick baking spray. In a medium bowl whisk together the flour, baking powder, kosher salt, and poppy seeds.
2 1/2 cups All-purpose flour, 2 1/2 tsp Baking powder, 1 tsp Kosher salt, 2 tbsp Poppy seeds
In a large bowl combine the sugar and lemon zest. Using your fingers, rub the zest into the sugar until combined. Whisk in the eggs until it’s thick, about 2 minutes. Slowly whisk in the vegetable oil and melted butter until combined. Whisk in the buttermilk and lemon extract until combined.
1 cup Granulated sugar, 2 tbsp Lemon zest, 1 cup Buttermilk, 4 tbsp Unsalted butter, 2 large Eggs, 1/4 cup Vegetable oil, 2 tsp Lemon extract
Fold the dry ingredients into the wet ingredients just until combined. Do not overmix the batter will be lumpy with just a few dry flour spots. Cover the bowl with plastic wrap and let the dough rest for 15 minutes while you preheat the oven to 425 degrees F.
Divide the batter equally into the muffin cups.
Bake for 13-18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for about 5 minutes, then remove the muffins from the pan and transfer to a wire rack to cool completely.

Whisk together the powdered sugar and lemon juice. Add the lemon juice 1 tablespoon at a time until you achieve your desired consistency. Drizzle over the top of each muffin and serve.
1 cup Powdered sugar, 2-3 tbsp Fresh lemon juice

The muffin batter is thick, don't worry it's supposed to be that way. You can skip resting the batter if you like, they still bake up nice!

Store the muffins in an airtight container or bag at room temperature for up to 3 days.