Lemon Poppyseed Muffins
Recipe type: Breakfast Treat
Prep time: 
Cook time: 
Total time: 
Serves: 12
Lemony goodness perfect for the first morning cup of coffee.
  • 1¼ cup all-purpose flour, sifted
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • finely grated zest of 1 large lemon (about 1 tablespoon)
  • 1 stick unsalted butter, softened
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup whole milk
  • 2 tablespoons poppy seeds
  • ¼ cup freshly squeezed lemon juice
  • ¾ cup confectioner's sugar, sifted
  1. Preheat oven to 375 degrees
  2. Lightly butter a non-stick, 12-cup muffin pan.
  3. In a large bowl, beat together butter and sugar until light and fluffy. Add the eggs, one at the time, and beat until fully incorporated.
  4. In a medium-sized bowl, sift together flour and baking powder. Add salt and lemon zest and whisk together with a fork until combined.
  5. Alternating the flour mixture with the milk, add half the flour mixture to the butter mixture and beat until just combined. Pour half the milk and beat again. Finish off with the remaining flour, milk and poppy seeds.
  6. Bake at 375 for 10 minutes. Lower the heat to 350 and bake for 10 minutes longer. A toothpick inserted into the center of the muffin should come out clean (save a few golden crumbs) after the 20-minute cooktime. Transfer the pan to a cooling rack and allow muffins to partially cool while you whisk together the glaze.
  7. For the glaze, whisk together the lemon juice and confectioner’s sugar until smooth.
  8. Remove muffins from pan and, with a small pairing knife, pierce the top of each cupcake and then drizzle with the glaze. This allows the juice and sugar to seep into the muffin and keep them perfectly fresh for over a week!
Recipe by The Couple's Kitchen at https://thecoupleskitchen.com/can-we-make-it-up-to-you-lemon-poppyseed-muffins/