The reason why I consistently choose lemon poppyseed muffins in the winter isn’t just for their flavor…. well, let’s be honest, it is for their amazing flavor. But even more than that, it’s because lemon always transports me to summer and warmer temps when I’m freezing my butt off in the Chicago winters. And sure, yes, I’m writing this post in the beginning of March in Chicago, where 40 degrees outside actually feels like summer (yikes, I know), but to a lot of other places in the US, 40 degrees still feels like winter! Looking at you, my Atlanta friends.
lemon poppyseed muffins 
lemon poppyseed muffins
Although it really feels like spring in the beginning of March for once here where I am, I am SURE the midwest weather will pull something out of its sleeve later on this month and we’ll get a cold front again. And to that I say, Lemon Poppyseed muffins. For when the craving for warmer temps hits.
These muffins are incvredibly fluffy, packed full of zesty lemon, and balanced out with a tasty light lemon glaze that feels like sunshine in every damn bite.
Light Lemon Poppyseed Muffins
Difficulty: Easy8
muffinsIngredients
- Muffin Ingredients
1/2 Cup Unsalted Butter
2 Eggs – room temperature
2 Tbsp Fresh Lemon Juice
3/4 Cup Cane Sugar
1 & 1/3 Cup All Purpose Flour
1/4 & 1/8 tsp Baking Powder
1/4 tsp Salt
1/2 tsp Lemon Zest
1/4 Cup Milk of Choice – room temperature
1 tsp Poppy Seeds
- Lemon Glaze Ingredients (optional)
3/4 Cup Powdered Sugar
2 tsp Lemon Juice
1/4 tsp Vanilla Extract
2 Tbsp Almond Milk (or milk of your choice!)
Directions
- Preheat oven to 350 degrees Fahrenheit and line a muffin tin with 8 muffin liners. Set aside.
- Begin by melting the butter either on the stovetop or in the microwave.
- To the melted butter, add cane sugar, eggs, milk & lemon juice. Whisk together until fully combined.
- Next, in a separate bowl, add flour, baking powder, salt, and lemon zest and mix with a fork just to incorporate the dry ingredients.
- To the bowl of wet ingredients, add lemon zest and poppy seeds, and whisk together once more.
- Add the dry ingredients to the wet mixture, and fold in until the dry and wet ingredients have been incorporated, and there are no pockets of dry ingredients left. Do not over-mix or you will end up with tough textured muffins.
- Spoon the muffin batter into each lined muffin cup, filling just about to the top. Bake for about 24-25 minutes, or until a toothpick comes out clean.
- While the muffins are baking, prepare your icing if desired. Add powdered sugar, milk, lemon juice and vanilla to a bowl and mix. Feel free to add more milk if your icing is a bit too thick. If adding more milk, add only about 1/2 tsp at a time.
- After the muffins are done baking, remove them from the oven and let them cool for 20-30 minutes.
- Once the muffins have cooled, drizzle the icing over top and enjoy!
Recipe Video
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Notes
- If you made this recipe, I’d love to see it! Let me know in the comments and tag me on IG at @simply_unbeetable.
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