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Bakery-Style Moist Lemon Poppy Seed Muffins with Zesty Glaze (Ready in 35 Minutes)

Close-up of four moist lemon poppy seed muffins topped with a thick, dripping lemon glaze.
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I’m glad you are here. You can make these soft, fluffy lemon poppy seed muffins that taste like they came from a bakery. They have a bright, zesty lemon flavor and a simple glaze. This easy recipe is perfect for breakfast, brunch, or a snack.

Ingredients

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  • 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 or buttermilk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 2 large lemons
  • 1/4 cup fresh lemon juice
  • 1/2 cup plain Greek yogurt (for moisture)
  • For the Glaze: 1 cup powdered sugar
  • For the Glaze: 2 tablespoons fresh lemon juice

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and poppy seeds. This mixes the dry ingredients.
  3. In a separate medium bowl, whisk together the milk, vegetable oil, egg, vanilla extract, lemon zest, lemon juice, and Greek yogurt until combined.
  4. Pour the wet ingredients into the dry ingredients. Mix with a spatula until just combined. Do not overmix; a few lumps are fine. Overmixing develops gluten and makes muffins tough.
  5. Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full to encourage tall tops.
  6. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. The high initial temperature helps them rise tall.
  7. While the muffins cool slightly, prepare the glaze. Whisk the powdered sugar and 2 tablespoons of lemon juice together until smooth. Add more lemon juice, a few drops at a time, if the glaze is too thick.
  8. Once the muffins are slightly cooled (about 5 minutes in the tin), transfer them to a wire rack. Brush or drizzle the lemon glaze over the warm tops. Let the glaze set before serving.

Notes

  • For extra moist muffins, use buttermilk instead of regular milk.
  • To get the most intense lemon flavor, rub the lemon zest into the sugar with your fingers before adding the other wet ingredients.
  • This recipe is vegetarian-friendly.
  • If you want extra tall, bakery-style tops, fill the muffin cups nearly to the top and start baking at 400°F for 5 minutes before reducing the temperature to 375°F for the remaining bake time.

Nutrition

Find it online: https://www.purecookingjoy.com/lemon-poppy-seed-muffins/

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