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Glazed Lemon Poppy Seed Muffins

  • Author: Julie
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

For the Muffins

  • 2 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons poppy seeds
  • 1 cup buttermilk
  • 1/2 cup oil (canola, vegetable, or avocado)
  • 2 eggs
  • zest of one lemon
  • 2 teaspoons lemon extract 

For the Glaze 

  • 1 cup powdered sugar
  • 23 tablespoons freshly squeezed lemon juice 

Instructions

For the Muffins

  1. Preheat the oven to 400 degrees. 
  2. Line a standard-size muffin tin with paper liners and spray the liners with nonstick spray. 
  3. In a large bowl, mix together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.  Set aside. 
  4. In another bowl, whisk together by hand the buttermilk, oil, eggs, lemon zest, and lemon extract.  
  5. Whisk the dry ingredients together with the buttermilk mixture until everything is incorporated.  Do not over mix. 
  6. Scoop the batter into the muffin wells, dividing the batter evenly.  The muffin liners will be full.  This will create nice puffy muffin tops.  
  7. Bake the muffins at 400 degrees for 20-22 minutes or until the tops are just beginning to brown and a toothpick inserted into the center comes out clean. 
  8. Remove the muffins from the tin to cool.  

For the Glaze

  1. In a small bowl, whisk powdered sugar with 2 tablespoons of fresh lemon juice.  Add a tiny bit more lemon juice if needed, until the glaze drips off the whisk in one continuous ribbon instead of large globs. 
  2. Dip each muffin top into the glaze, allow excess to drip off, and then let the glaze set.  


Nutrition

  • Serving Size: 1 Muffin
  • Calories: 304
  • Sugar: 27g
  • Sodium: 254mg
  • Fat: 11g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 8.7g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 1g
  • Protein: 4.6g
  • Cholesterol: 32mg