Tall, bakery-style lemon poppy seed muffins with a bright glaze, perfect for a make-ahead breakfast.
Author:ellievance
Prep Time:15 min
Cook Time:20 min
Total Time:35 min
Yield:12 muffins 1x
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 ½ cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
½ teaspoon salt
2 tablespoons poppy seeds
1 large egg
1 cup milk
½ cup vegetable oil
¼ cup fresh lemon juice
1 tablespoon lemon zest
For the Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1 tablespoon lemon juice
Instructions
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well.
In a large bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
In a separate medium bowl, whisk together the egg, milk, vegetable oil, lemon juice, and lemon zest.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix. The batter should be thick.
Divide the batter evenly among the muffin cups, filling each about two-thirds full. For taller muffins, fill them closer to the top.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
While the muffins cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and lemon juice until smooth. Add more milk or powdered sugar to reach your desired consistency.
Drizzle the glaze over the cooled muffins.
Notes
For extra tall muffin tops, you can start baking at a higher temperature (425°F or 220°C) for the first 5 minutes, then reduce the temperature to 375°F (190°C) for the remainder of the baking time.
These muffins freeze well. Once completely cooled, wrap them individually in plastic wrap and then place them in a freezer-safe bag or container for up to 3 months. Thaw at room temperature.
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