Lemon Poppy Seed Muffins with Citrus Glaze

Why You’ll Love This Recipe

• Bright, bold lemon flavor in a tender, bakery-style muffin with a gorgeous speckle of poppy seeds.
• Quick to make in one bowl-and-a-half, with simple pantry ingredients.
• A tangy citrus glaze that sets glossy and pretty without being cloying.
• Perfect warm with butter alongside your morning coffee or afternoon tea.

Grocery List

• Produce: 2 large lemons
• Dairy: Buttermilk, 2 large eggs, unsalted butter
• Pantry: All-purpose flour, granulated sugar, powdered sugar, poppy seeds, baking powder, baking soda, fine sea salt, vanilla extract, optional turbinado sugar

Full Ingredients

For the Muffins

• 2 cups (240 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 2 tbsp (18 g) poppy seeds
• 2 tsp (8 g) baking powder
• 1/2 tsp (2 g) baking soda
• 1/2 tsp (3 g) fine sea salt
• 2 large eggs, at room temperature
• 3/4 cup (180 ml) buttermilk, at room temperature
• 1/4 cup (60 ml) fresh lemon juice
• Finely grated zest of 2 lemons (about 2 tbsp)
• 1/2 cup (113 g) unsalted butter, melted and cooled to lukewarm
• 2 tsp (10 ml) vanilla extract
• Optional: 1 tbsp turbinado sugar for topping

For the Tangy Citrus Glaze

• 1 cup (120 g) powdered sugar
• 3 tbsp (45 ml) fresh lemon juice
• 1 tsp finely grated lemon zest
• Pinch of fine sea salt
• Optional: 1–2 tsp milk or water to thin if needed

To Serve (Optional)

• Softened unsalted butter
• Freshly brewed coffee

Step-by-Step Instructions

Step 1: Preheat and prepare the pan

Position a rack in the center of the oven and heat to 400°F (200°C). Line a 12-cup muffin tin with paper liners. For nicely domed tops, lightly mist the top of the pan with nonstick spray so overhanging muffin tops release easily.

Step 2: Wake up the sugar with lemon zest

In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingertips to rub the zest into the sugar for about 30 seconds, until the sugar feels slightly damp and smells intensely lemony. This releases aromatic oils and maximizes lemon flavor.

Step 3: Whisk the dry ingredients

In a separate medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds until evenly combined. Set aside.

Step 4: Mix the wet ingredients

To the lemon sugar, add the eggs and whisk until smooth and slightly thick, about 30 seconds. Whisk in the buttermilk, lemon juice, and vanilla. Slowly whisk in the melted, cooled butter until fully incorporated. The mixture should be glossy and uniform.

Step 5: Combine wet and dry gently

Add the dry ingredients to the wet ingredients. Using a spatula, fold gently just until no dry streaks of flour remain. A few small lumps are fine. Overmixing will make the muffins tough.

Step 6: Fill, rest briefly, and bake

Let the batter rest for 5 minutes to hydrate the flour and poppy seeds. Divide the batter evenly among the 12 muffin cups (about 1/4 cup batter per well). If desired, sprinkle each with a pinch of turbinado sugar. Bake 16–18 minutes, rotating the pan once if your oven bakes unevenly, until the tops are golden and a toothpick inserted in the center comes out with a few moist crumbs.

Step 7: Glaze and serve warm

Cool muffins in the pan for 5 minutes, then transfer to a wire rack. Whisk the powdered sugar, lemon juice, lemon zest, and a pinch of salt until smooth and pourable; thin with 1–2 tsp milk or water only if needed. Spoon or drizzle the glaze over warm muffins so it sets with a glossy sheen. Enjoy warm with a pat of butter and coffee.

Pro Tips

• For extra lemon punch, rub the zest into the sugar thoroughly—this step is key to bright flavor.
• Room-temperature eggs and buttermilk help the batter emulsify and rise evenly.
• Resting the batter for 5–10 minutes hydrates the flour and poppy seeds for a more tender crumb and taller domes.
• Do not overmix after adding the dry ingredients; stop as soon as the flour disappears.
• If your muffins brown too quickly, tent loosely with foil for the last few minutes.

Variations

• Meyer Lemon Muffins: Swap regular lemons for Meyer lemons; reduce granulated sugar to 2/3 cup to balance their natural sweetness.
• Lemon–Blueberry Poppy Seed: Fold in 1 cup fresh blueberries tossed with 1 tbsp flour just before portioning. Bake 1–2 minutes longer.
• Almond-Lemon: Add 1/2 tsp almond extract to the wet ingredients and sprinkle sliced almonds on top before baking.

Storage & Make-Ahead

Store fully cooled, glazed muffins in an airtight container at room temperature for up to 2 days (place a paper towel above and below to absorb moisture). For longer storage, freeze unglaized muffins up to 2 months; thaw at room temperature, then refresh in a 300°F (150°C) oven for 6–8 minutes and glaze just before serving. To get ahead, whisk dry ingredients (including zest rubbed into sugar) up to 24 hours in advance; cover tightly. Mix wet ingredients right before baking.

Nutrition (per serving)

Approximate per muffin with glaze: 270 calories; 11 g fat; 36 g carbohydrates; 21 g sugars; 1 g fiber; 4 g protein; 230 mg sodium.