Extra Lemony Poppy Seed Muffins

Jump to Recipe

The classic combination of lemon and poppy makes these Extra Lemony Poppy Seed Muffins a go-to morning classic. Bursting with a zesty lemon flavor to brighten your morning. 

Extra Lemony Poppy Seed Muffins on a cooling rack.

These muffins are PACKED with lemon because I love the sweet zesty tang of lemon, and I’m 100 percent ready for spring. Winter in upstate New York is really dragging on, with snow forecast this weekend ?. These little muffins are my hope. Hope for spring and warmer weather. I can almost taste the hope of spring with every bite. I found out that brushing lemon juice on the muffins makes these bursts with lemon flavor. I mean it’s like I’m biting into a lemon, a sweet, fluffy, delicious lemon. Oh, and the glaze really tops off the muffins with a sweet lemon punch.

Extra Lemony Poppy Seed Muffins on a cooling rack.

Place in an airtight container and store on counter for up to 3 days or the refrigerator for up to 1 week.

Hit print to screenshot this recipe for later, or Pin it and come back when you are ready.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Extra Lemony Poppy Seed Muffins on a cooling rack.

Extra Lemony Poppy Seed Muffins

  • Prep Time: 25 Minutes
  • Cook Time: 16 Minutes
  • Total Time: 41 minutes
  • Yield: 12 Muffins 1x
Print

Description

Classic combination of lemon and poppy makes these Extra Lemony Poppy Seed Muffins a go to morning classic. Bursting with a zesty lemon flavor to brighten your morning.
Scale

Ingredients

  • 2  cups all-purpose flour
  • 3/4 cup sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon on poppy seeds
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1 tablespoon lemon zest (about 3 lemons)
  • 1/3 cup fresh lemon juice (about 3 lemons)
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
  • 1 tablespoons milk

Instructions

  1. Heat oven to 350, line muffin pan.
  2. In a large bowl mix together flour, sugar, baking powder, salt, and poppy seeds.
  3. In a medium bowl whisk together milk, veggie oil, eggs, half of lemon zest, 1/4 cup of lemon juice, and vanilla.
  4. Add lemon curd mixture to flower. Whisk till combined.
  5. Divided mixture among muffin cups.
  6. Bake for 16 – 20 minutes, or until wooden toothpick inserted int he center comes out clean.
  7. Wile warm brush renaming lemon juice on top.
  8. Once the muffins have cooled mix together powdered sugar, milk, and remaining lemon zest to make a glaze.
  9. Drizzle glaze on top. 

Nutrition

  • Serving Size: 1 Muffin
  • Calories: 215