Lemon Poppy Seed Muffins
jeffraben.com/recipes · No. 153
Lemon Poppy Seed Muffins are tangy, slightly crisp on the outside, and ultra moist inside. Topped with a simple, sweet lemony glaze. Quick, super easy, and so delicious! 25-minute recipe, no mixer required.
Ingredients
Method
- Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
- In a small bowl, whisk together the milk, butter, egg, juice, and zest. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix - there should be a couple streaks of flour remaining.* Divide evenly among the muffin tin cups.
- Bake until golden brown and a toothpick inserted in the center comes out clean and the edges are golden, about 15 minutes. Let cool until barely warm.
- Serve, or store in an airtight at room temperature for 3 days. Muffins can also be frozen in an airtight container for up to 3 months.
- Make the glaze: In a small bowl, combine the sugar and lemon juice with a fork until a smooth and thick glaze forms. Drizzle or dip each cooled muffin top with the glaze. Let set before serving.
*If time permits, cover and refrigerate the batter overnight for taller, more tender muffins. Chill the batter in one large bowl, as opposed to chilling it in the individual muffin cavities, to prevent it from drying out. Bake directly from the fridge.
If you prefer muffins with a stronger punch of lemon flavor, add 1/2 teaspoon of lemon extract along with the juice and zest.
Lemon Poppy Seed Muffins https://handletheheat.com/lemon-poppy-seed-muffins/ July 15, 2023
baking breakfast freezer lemon muffins no-mixer poppy seed quick
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