Bake these high-domed lemon poppy seed muffins for a moist crumb and maximum citrus flavor, perfect for your next brunch or Mother’s Day gift basket.
Author:sophia collins
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 3/4 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons poppy seeds
1/2 cup whole milk
1/2 cup vegetable oil
2 large eggs
1 tablespoon lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
For the Glaze: 1 cup powdered sugar
2 tablespoons fresh lemon juice
Instructions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and poppy seeds.
In a separate medium bowl, whisk together the milk, vegetable oil, eggs, lemon zest, lemon juice, and vanilla extract until combined.
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few lumps are fine for a moist crumb.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the muffins cool, prepare the lemon glaze: Whisk together the powdered sugar and 2 tablespoons of lemon juice until smooth. Add more lemon juice, a drop at a time, if needed to reach a thick but pourable consistency.
Drizzle the punchy lemon glaze generously over the cooled muffins. Let the glaze set before serving.
Notes
For the highest dome, fill the muffin cups slightly more than usual and bake at the higher temperature initially.
This recipe makes a great addition to any spring baking ideas collection.
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