You’ll love these easy and delicious lemon poppy seed muffins! They’re so delicate and moist, thanks to a buttermilk batter. I make them with loads of lemon zest and poppy seeds, then glaze them with a simple lemon glaze that adds even more flavor! You can also add lemon oil for more lemon flavor! These easy muffins are bound to become a breakfast favorite!
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How to Make the Best Muffins!
These lemon poppy seed muffins are seriously amazing, thanks to buttermilk batter. It not only makes the muffins more moist but also more fluffy! I like to make my own buttermilk using milk and lemon juice. Just combine the milk and juice and let it stand for 5 minutes, allowing the milk to sour. White table vinegar will also work in a pinch. If you prefer, you can also use regular buttermilk for this recipe. Here are a few more tips for making these lemon muffins:
- Do not overmix the batter once you’ve added the flour. Mix in the flour just until incorporated. Overmixing will cause the gluten to develop too much, resulting in thick and gummy muffins.
- Add lots of lemon zest! I like to add the zest of 2 to 3 lemons but feel free to add even more. You can also add 1 tsp of lemon oil for even more lemon flavor.
- My poppy seed muffins are not too sweet but you can add more sugar if you want them to be sweeter.
The Lemon Glaze
To finish off these lemon muffins, I add a simple lemon glaze made with confectioner’s sugar and lemon juice and a bit of lemon zest. These muffins aren’t too sweet so the glaze adds a little extra sweetness and more lemon flavor. When making the glaze, start with a few tablespoons of lemon juice and sugar, then add more milk as needed to get the glaze to the right consistency. It should run freely, covering the muffins well.
Did you know that muffins freeze very well? This lemon poppy seed muffin recipe makes 12 jumbo muffins. If you are not planning to enjoy them all right away, consider freezing them for later! Just allow the muffins to cool completely, then place into an airtight container and into the freezer. When you’re ready to enjoy them again, take them out and thaw at room temperature for 30 minutes to an hour, until they’re soft again.
Loved this easy lemon dessert recipe? Check out some of my other recipes!
- Lemon Raspberry Cake – delicate lemon raspberry cake with cream cheese frosting
- Blueberry Lemon Bundt Cake – the best bundt cake with loads of berries!
- Blackberry Lemon Frangipane – this French dessert is packed with lemon flavor!
- Triple Lemon Cheesecake – topped with meringue and lemon curd!
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