Simple Steps to Make Healthy Lemon Poppy Seed Muffins: Lemon poppy seed muffins are a delightful treat for any time of the day. These muffins are light, fluffy, and bursting with tangy lemon flavor, thanks to the addition of lemon juice and zest. The poppy seeds give them a nice crunch, while the sweet lemon glaze on top makes them irresistible. What’s even better? You can whip them up in just 25 minutes without needing a mixer. Let’s dive into the recipe!
Ingredients
For the Muffins:
- 2 cups (254 grams) all-purpose flour
- 3/4 cup (150 grams) granulated sugar
- 2 tablespoons poppy seeds
- 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
- 1 1/2 tablespoons fresh lemon zest
For the Lemon Glaze:
- 1 cup (125 grams) powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
1. Preheat and Prepare
- Preheat your oven to 400°F (200°C).
- Line a standard muffin tin with paper liners to avoid sticking.
2. Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Set this bowl aside.
3. Mix Wet Ingredients
- In a separate small bowl, whisk together the milk, melted butter, egg, lemon juice, and lemon zest.
4. Combine and Stir
- Pour the wet mixture into the dry ingredients.
- Gently stir using a rubber spatula until just combined. Be careful not to overmix—it’s okay if a few streaks of flour remain. Overmixing can make the muffins dense.
5. Fill the Muffin Tin
- Divide the batter evenly among the muffin cups, filling them about 2/3 full.
6. Bake
- Bake for about 15 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Making the Lemon Glaze
- In a small bowl, mix the powdered sugar and lemon juice until smooth and thick.
- Drizzle or dip the tops of the cooled muffins in the glaze. Let the glaze set before serving.
Storing the Muffins
- Store the muffins in an airtight container at room temperature for up to 3 days.
- You can also freeze them in an airtight container for up to 3 months. When ready to eat, thaw and warm them slightly for that fresh-out-of-the-oven taste.
These lemon poppy seed muffins are perfect for breakfast, a snack, or dessert. The tanginess from the lemon combined with the subtle crunch of poppy seeds creates a balanced flavor. The glaze adds the perfect finishing touch, making each bite sweet and satisfying. Since they’re quick to make and don’t require special equipment, this recipe is perfect even for beginner bakers. Give it a try—you won’t be disappointed!
FAQ
1. Can I use buttermilk instead of regular milk?
Yes! Buttermilk adds a slight tang and makes the muffins extra moist. Simply replace the whole milk with an equal amount of buttermilk.
2. What can I use if I don’t have poppy seeds?
You can substitute poppy seeds with chia seeds or sesame seeds. While the taste will differ slightly, you’ll still get a nice crunch.
3. How do I prevent muffins from being dry?
Ensure you don’t overmix the batter. Mix until just combined, and avoid baking them for too long. Stick to the recommended 15 minutes or check doneness using a toothpick.
4. Can I make these muffins vegan?
Yes! Use plant-based milk (like almond or soy), replace butter with coconut oil, and swap the egg with a flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water).
5. How do I store the glaze to keep it fresh?
If you make extra glaze, store it in a small airtight container in the fridge for up to 3 days. Stir before using.