Spring Brunch Lemon Poppy Seed (Printable Version)

Zesty lemon muffins studded with poppy seeds and finished with a sweet glaze, ideal for brunch or snacks.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 tablespoons poppy seeds
04 - 2 teaspoons baking powder
05 - ½ teaspoon baking soda
06 - ½ teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - ¾ cup whole milk
09 - ½ cup unsalted butter, melted and cooled
10 - ⅓ cup freshly squeezed lemon juice
11 - 2 tablespoons lemon zest
12 - 1 teaspoon pure vanilla extract

→ Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons freshly squeezed lemon juice

# How To Make It:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
02 - In a large mixing bowl, whisk together flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together eggs, whole milk, melted butter, lemon juice, lemon zest, and vanilla extract until thoroughly combined.
04 - Pour wet ingredients into dry ingredients and stir gently with a spatula until just combined. Do not overmix; small lumps are acceptable.
05 - Divide batter evenly among muffin cups, filling each approximately three-quarters full using an ice cream scoop or spoon.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter.
07 - Allow muffins to cool in the tin for 5 minutes, then carefully transfer to a wire rack to cool completely before glazing.
08 - Whisk together sifted powdered sugar and lemon juice until smooth and pourable. Drizzle glaze over completely cooled muffins and allow to set for at least 10 minutes before serving.

# Expert Advice:

01 -
  • They taste bright and sophisticated but come together in under 40 minutes, no special skills required.
  • Poppy seeds add a subtle crunch that makes people ask what your secret ingredient is.
  • The glaze is tangy enough that you don't feel guilty eating one (or two) for breakfast.
02 -
  • Don't overmix the batter once the wet and dry ingredients meet; I learned this the hard way with a batch of dense, tough muffins that taught me a lesson I won't forget.
  • Fresh lemon juice makes all the difference—bottled juice tastes flat and acidic in comparison, and it changes the entire character of the muffin.
  • Cool the muffins completely before glazing or the glaze will melt into the crumb instead of sitting on top in that beautiful, glossy way.
03 -
  • If you want extra lemon punch, add an additional tablespoon of zest; the flavor gets more intense without becoming soapy or bitter.
  • Greek yogurt can replace half the butter for a lighter, slightly tangy muffin that still bakes up tender and beautiful.
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