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As the morning sun streams through your kitchen window, why not welcome a burst of zest and crunch to your breakfast routine? Introducing this delightful lemon poppy seed muffins recipe - a tantalizing blend of citrusy brightness and the satisfying crunch of poppy seeds. With every bite, these muffins promise to infuse your day with a burst of sunshine, effortlessly simple to create yet brimming with flavor.
Recipe from Once Upon A Chef
Servings: 12
Prep Time: 25 Minutes
Cook Time: 20 Minutes
Total Time: 45 Minutes
INGREDIENTS
FOR THE MUFFINS
2 tablespoons lemon zest (from 2 lemons)
2 tablespoons lemon juice (from 1 lemon)
¾ cup + 2 tablespoons milk
2⅓ cups all-purpose flour, spooned into measuring cup and leveled off
1 cup granulated sugar
2 tablespoons poppy seeds
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 large eggs
1½ sticks (12 tablespoons) unsalted butter, melted and cooled slightly
FOR THE GLAZE
2 tablespoons lemon juice (from 1 lemon)
1 cup confectioners' sugar
INSTRUCTIONS
Preheat the oven to 375°F and set an oven rack in the middle position. Spray a 12-cup muffin tin with nonstick cooking spray.
In a small bowl, combine the lemon zest, lemon juice, and milk. Let sit until curdled, about 10 minutes.
Meanwhile, in a large bowl, whisk the flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt.
Whisk the egg into the curdled lemon/milk mixture, then add to the dry ingredients along with the melted butter. Whisk until just evenly combined.
Spoon the batter evenly among the muffin cups. Bake until lightly golden brown and a toothpick inserted in the center comes out clean, 20 to 23 minutes. Let the muffins cool in the muffin tin for a few minutes, then turn them out onto a wire rack to cool completely.
Meanwhile, make the glaze: In a small bowl, whisk together the lemon juice and confectioners' sugar. Stir, adding more lemon juice or sugar as needed, until you have a glaze with the consistency of honey.
Drizzle the warm muffins with the glaze. Let the glaze set for at least 15 minutes, then serve.
Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
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