Lemon Poppy Seed Muffins (Print Version)
# Ingredients:
01 -
2 cups (254 grams) all-purpose flour
02 -
3/4 cup (150 grams) granulated sugar
03 -
2 tablespoons poppy seeds
04 -
1 tablespoon baking powder
05 -
1/2 teaspoon baking soda
06 -
1/2 teaspoon fine salt
07 -
1 cup (237 grams) whole milk, at room temperature
08 -
1 stick (113 grams) unsalted butter, melted and cooled
09 -
1 large egg, at room temperature
10 -
2 tablespoons fresh lemon juice
11 -
1 1/2 tablespoons fresh lemon zest
→ For the lemon glaze
12 -
1 cup (125 grams) powdered sugar, sifted
13 -
2 tablespoons fresh lemon juice
# Instructions:
01 -
Preheat the oven to 400°F (204°C). Line a standard muffin tin with paper liners.
02 -
In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
03 -
In a small bowl, whisk together the milk, melted butter, egg, lemon juice, and lemon zest.
04 -
Pour the wet ingredients into the bowl with the dry ingredients. Stir with a rubber spatula until just combined; do not overmix. A few streaks of flour should remain.
05 -
Divide the batter evenly among the muffin tin cups. Bake for about 15 minutes, or until golden brown and a toothpick inserted into the center comes out clean. Let the muffins cool until barely warm.
06 -
In a small bowl, combine the powdered sugar and lemon juice with a fork until a smooth, thick glaze forms.
07 -
Drizzle or dip the cooled muffin tops with the glaze. Let the glaze set before serving.
08 -
Store in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
# Notes:
01 -
For taller and more tender muffins, refrigerate the batter overnight. Chill in one large bowl instead of the muffin tin to prevent drying.
02 -
For a stronger lemon flavor, add 1/2 teaspoon of lemon extract along with the juice and zest.