Lemon Poppy Seed Muffins
This is an easy recipe for classic lemon poppy seed muffins. They’re flavored with fresh lemon juice, lemon zest, and topped with a tangy lemon glaze. The same batter can be used to make a loaf bread. Lemon lovers will love this recipe!
OVERVIEW
- Skill Level: Beginner
- Technique Used: Muffin Mixing Method
- Components Used: Basic Muffin Master Recipe, Lemon Glaze
Everyone needs a classic lemon poppy seed muffin recipe in their arsenal. Lemons and poppy seeds go hand in hand and these muffins are perfect. They’re filled with fresh lemon flavor, poppy seeds, and topping with a tangy glaze.
Why lemon lovers will love this recipe
- There are 3 lemon components to this recipe: lemon juice, lemon zest, and lemon glaze.
- The lemon flavor in this recipe comes from fresh lemons not bottled or extract.
- Lemon poppy seed muffins are light, fresh, and incredibly tender.
- These muffins can be whipped up in less than 30 minutes before baking making them quick and easy.
- The same batter can be used to make muffins or a loaf bread – your choice!
Flavor Variations
Lemon Loaf or Muffins: For a classic lemon flavor, omit the poppy seeds and use the optional lemon glaze. This is a copycat recipe for the popular lemon loaf from Starbucks.
Lemon Curd Muffins: After cooling, use a small knife, straw, or wooden stick to poke a hole in the top of the muffin about halfway through. Fill a pastry bag or plastic sandwich bag with lemon curd and pipe it into the muffin. Alternatively, you can simply serve the muffins with a side of lemon curd.
How to make Lemon Poppy Seed Muffins
These muffins follow the Muffin Mixing Method. The muffin mixing method is a basic baking technique that helps ensure quick breads remain tender and fluffy. This recipe can be made into muffins or loaf bread.
Make the muffin batter
Whisk all dry ingredients together in a large bowl. This includes the flour, sugar, salt, and baking powder. Although not required, you can sift the ingredients through a fine mesh strainer to make sure the muffins stay light and fluffy.
In a separate mixing bowl, whisk together all wet ingredients including the milk, oil, egg, lemon juice, and lemon zest.
Add the liquid ingredients into the bowl with the flour mixture and use a spoon or a rubber spatula to stir until just combined. The batter will be lumpy at this point. You do not want to stir too much or your end product will become tough.
Gently fold in the poppy seeds.
Bake the muffins
Portion the batter into a muffin tin lined with paper liners. Bake until the tops are slightly golden brown and spring back when lightly touched. Cool for a few minutes either in the pan or on a wire rack.
If not using the optional glaze, I recommend sprinkling the top of each muffin before baking with coarse turbinado sugar. This will give the muffins a crunchy top.
Glaze the Muffins
These muffins are delicious on their own but if desired, drizzle a tangy lemon glaze on top. Cool the muffins completely before glazing.
FAQ
Can this recipe be made into a loaf bread?
Yes! This quick bread recipe can be made into muffins or a loaf bread. To make a loaf, prep an 8.5 x 4.5-inch (22 x 11 cm) loaf pan with parchment paper or non-stick spray.
Bake on 350°F/175°C for 50-60 minutes. Transfer the baked loaf out of the pan onto a cooling rack about 10 minutes after taking it out of the oven. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.
Prep & Storage
How to prepare ahead of time: Store muffin batter in the refrigerator for up to 3 days. When ready to bake, portion into a muffin tin directly from the refrigerator and bake. The batter does not need to come to room temperature.
How to store at room temperature: For best results and flavor, store baked muffins at room temperature for up to 3 days in an airtight container.
How to store in the freezer: Let muffins completely cool and then freeze in a single layer for 1 hour until frozen solid. Then move the frozen muffins into a zipper bag squeezing out all of the air. Freeze for up to 2 months. Let thaw in the refrigerator and then microwave for a few seconds to refresh.
MORE RECIPES FROM BAKER BETTIE!
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Lemon Poppy Seed Muffins
This is an easy recipe for classic lemon poppy seed muffins. They're flavored with fresh lemon juice, lemon zest, and topped with a tangy lemon glaze. The same batter can also be baked into a loaf bread.
Ingredients
For the muffins
- 240 grams (2 cups) all-purpose flour
- 200 grams (1 cup) granulated sugar
- 10 grams (1 tablespoon) baking powder
- ¼ teaspoon kosher salt
- 1 large egg, room temperature
- 151 grams (⅔ cup, 160 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature
- 113 grams (½ cup, 120 milliliters) neutral-flavored oil (canola, vegetable, safflower, grape seed)
- 30 grams (2 tablespoons) lemon juice, fresh not bottled, about 1 medium lemon
- 12 grams (2 tablespoons) lemon zest, about 2 medium lemons
- 20 grams (2 tablespoons) poppy seeds
For the glaze *optional
- 120 grams (1 cup) powdered sugar
- pinch of salt
- 6 grams (1 tablespoon) lemon zest
- 30-45 grams (2-3 tablespoons) lemon juice, fresh not bottled, about 1-2 medium lemons
Instructions
Prep:
- At least 30 minutes before baking, measure out the milk (151 grams/ ⅔ cup) and set it out with the egg (1 large) to come to room temperature. Measure out the rest of the ingredients.
- Position an oven rack to the center position. Preheat the oven to 400°F/205°C.
- Prep 1 muffin tin with muffin liners.
Make the Muffins:
- In a large mixing bowl, whisk together the flour (240 grams/ 2 cups), granulated sugar (200 grams/ 1 cup), baking powder (10 grams/ 1 tablespoon), and salt (¼ teaspoon).
- In a separate bowl, lightly whisk together the egg, milk, oil (113 grams/ ½ cup), lemon juice (2 tablespoons), and lemon zest (2 tablespoons) until well combined.
- Pour the wet ingredients into the dry ingredient bowl. Stir with a spoon or rubber spatula until just combined. This should only take about 30 seconds of mixing. The batter will be lumpy.
- Add the poppy seeds (2 tablespoons) to the bowl and gently fold them into the batter.
- Divide the batter evenly between the muffin cups, leaving about ½-inch (1.2 cm) from the top.
- Bake for 15-18 minutes until lightly golden brown and the tops spring back when gently pushed or a toothpick inserted in the center comes out clean. Check on your bake at about the halfway mark, and if it looks as though it is not baking evenly, rotate the pan.
- Set the muffin tray on a cooling rack to cool for at least 10 minutes before serving.
Make the Glaze (optional):
- Place the powdered sugar (120 grams/ 1 cup) in a small mixing bowl with the salt (one pinch), and lemon zest (1 tablespoon).
- Add the lemon juice into the bowl bit by bit, whisking until you have a thick glaze, about the consistency of honey. No more than 3 tablespoons. It should flow slowly off the whisk in a steady stream. If the glaze gets too thin, you can add a bit more powdered sugar to thicken it back up.
- After the muffins have cooled completely, drizzle the lemon glaze over the tops of the muffins.
- Store uneaten muffins covered in foil or plastic wrap at room temperature for up to 3 days.
Notes
*To make a loaf bread instead of muffins, prep an 8.5 x 4.5-inch (22 x 11 cm) loaf pan with parchment paper or non-stick spray. Bake on 350°F/175°C for 50-60 minutes. Transfer the baked loaf out of the pan onto a cooling rack about 10 minutes after taking it out of the oven. Let it cool for at least 20 minutes before slicing. This will help the texture of the bread to solidify.
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