The best lemon poppy seed muffin you’ll ever have! So moist and soft muffin with a zest of lemon. I brought these goodies to our family Easter brunch and it was hit! But here is a little secret. I didn’t bring ‘freshly’ baked ones. It was in my freezer! The best thing about this recipe is that it freezes really well.
Let’s be honest. With a baby starting to get into everything, I can’t predict what the day will look like. He might have a sad day and want his mommy all day. So when I get a chance, I bake these yummy muffins, let it cool, and stick it in the freezer. I took out the frozen muffins the morning of (let it thaw for about 4 hours in room temperature) and added the icing on top and that was it! SO easy! But if you want fresh ones right out of the oven, prepare the batter the day before, put it in the fridge for the batter to ‘set.’ Then, stick it in the oven that morning. These muffins are good for 3 days when stored in an airtight container at room temperature.
Lemon Poppy Seed Muffin
Ingredients
Muffin
- 1 cup flour 143g
- 1/4 cup granulated sugar 50g
- 2 tbsp brown sugar 25g
- 1/2 tbsp baking powder
- 1/4 tsp salt
- 1 tbsp poppyseeds
- 1 tbsp lemon zest
- 1/4 cup melted butter 57g
- 1 egg room temp
- 1/2 cup buttermilk room temp
Lemon Icing
- 1 cup 125g Powdered sugar
- 2 tbsp lemon juice
Instructions
- In a bowl, whisk together the dry ingredients–flour, sugar, baking powder, baking soda, salt, poppyseeds, and lemon zest.
- In a small bowl, whisk together milk, butter, and egg.
- Pour wet into dry and stir with a spatula until just combined.
- Divide evenly among the muffin tin cups. This is optional but you can cover the muffins and let it chill overnight in the fridge. This will make tender muffins.
- Bake at 400F for 20 minutes or until golden brown.