Tangy lemon poppy seed muffins are slightly crisp on the outside and ultra moist inside. A simple, sweet lemon glaze. Quick, simple, and delicious! 25-minute mixer-free recipe.
Ingredient
– 2 cups (254 grams) all-purpose flour– 3/4 cup (150 grams) granulated sugar– 2 tablespoons poppy seed– 1 tablespoon baking powder– 1/2 teaspoon baking soda– 1/2 teaspoon fine salt– 1 cup whole milk, at room temperature– 1 stick (113 grams) unsalted butter, melted and cooled– 1 large egg, at room temperature– 2 tablespoons fresh lemon juice– 11/2 tablespoons fresh lemon zest
Direction
1
Heat the oven to 400°F. Use paper liners in a standard muffin tin.Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl.
2
Mix milk, butter, egg, juice, and zest in a small bowl. Pour into dry ingredients and stir with a rubber spatula until just combined.
3
Leave a few flour streaks following mixing.Distribute evenly in muffin cups. Bake for 15 minutes until golden brown, a toothpick inserted in the center comes out clean, and the edges are golden.
4
Cool to barely warm.
Serve or store airtight at room temperature for 3 days. Muffins can be frozen for 3 months in an airtight container.
5
Fork-mix sugar and lemon juice in a small bowl to make a thick glaze. Brush or dip each muffin top with glaze. Set before serving.