Spring Brunch Lemon Poppy Muffins (Printable)

Bright lemon and poppy seed muffins topped with a tangy glaze. Perfect for springtime gatherings or treats.

# 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 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 3/4 cup whole milk
09 - 1/2 cup unsalted butter, melted and cooled
10 - 1/3 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

# Directions:

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 fully combined.
04 - Pour the wet ingredient mixture into the dry ingredients. Gently stir until just combined, being careful not to overmix; lumps in the batter are acceptable.
05 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
06 - Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.
08 - Whisk together powdered sugar and lemon juice until smooth and pourable. Drizzle the glaze evenly over the cooled muffins. Allow glaze to set before serving.

# Expert Tips:

01 -
  • The balance between sweet glaze and tart lemon means you'll never tire of these, even when you make them weekly.
  • They're foolproof enough for a lazy weekend but impressive enough to bring to a potluck without apology.
02 -
  • I learned the hard way that using warm lemon juice in your batter changes the crumb's texture, so always let melted butter cool slightly and use juice at room temperature.
  • The glaze looks too thick when you first whisk it together, but trust the process; it sets to the perfect consistency and won't puddle on the plate.
03 -
  • Keep your lemon at room temperature and roll it gently on the counter before zesting to release more fragrant oils.
  • If you want even more intensity, add one extra tablespoon of zest and reduce the milk by a tablespoon to keep the texture perfect.
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