Get ready to indulge in the citrusy delight of lemon poppy seed muffins topped with a luscious homemade icing. Perfect for breakfast, brunch, or anytime treats!
Zesty Lemon Poppy Seed Muffins
Hey there, fellow foodies! Today, I'm thrilled to share with you one of my all-time favorite recipes: Lemon Poppy Seed Muffins with a heavenly homemade icing drizzle. Bursting with bright lemon flavor and speckled with crunchy poppy seeds, these muffins are guaranteed to brighten up your day with every bite!
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Zest of 2 lemons
- 3/4 cup buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
For the Icing:
- 1 cup powdered sugar
- 2-3 tablespoons freshly squeezed lemon juice
Instructions:
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Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease well.
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Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, salt, and lemon zest.
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Combine Wet Ingredients: In another bowl, whisk together the buttermilk, melted butter, eggs, and vanilla extract until well combined.
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Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix; a few lumps are okay!
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Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full.
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Bake: Bake in the preheated oven for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
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Prepare the Icing: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to achieve your desired consistency.
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Drizzle Icing: Once the muffins are completely cooled, drizzle the icing over the top of each muffin using a spoon or a piping bag.
Flavor Options:
For a twist on this classic recipe, try adding a tablespoon of poppy seed-infused honey to the batter for an extra layer of flavor!
How to Serve:
These Lemon Poppy Seed Muffins are delightful served warm with a cup of tea or coffee for breakfast or brunch. They also make a scrumptious afternoon snack or dessert!
How to Store Leftovers:
Store any leftover muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the muffins for longer storage; just be sure to thaw them overnight in the refrigerator before serving.
There you have it, folks! Whip up a batch of these Lemon Poppy Seed Muffins with Homemade Icing and watch them disappear in no time. Don't forget to share your baking adventures with me—I love hearing from you! Until next time, happy baking!
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