Lemon Poppy Seed Muffins

Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Total time: 45 min
Yield: 12 serving(s)
Ingredients: 2 tbsp. granulated sugar; 2 tbsp. coarse sanding sugar, divided; 1 tsp. lemon zest; 1/4 c. plus 2 tbsp. all-purpose flour; 1/4 tsp. kosher salt; 2 tbsp. unsalted butter, cold and cubed; 3/4 c. granulated sugar; 1/4 c. lemon zest (from about 4 lemons); 2 1/4 c. all-purpose flour; 2 tsp. baking powder; 1/2 tsp. baking soda; 1/2 tsp. kosher salt; 2 tbsp. poppy seeds; 1/2 c. buttermilk, room temperature; 1/4 c. fresh lemon juice (from about 2 lemons); 1/2 c. unsalted butter, melted; 2 large eggs, room temperature; 1 1/2 tsp. vanilla extract; Yellow gel paste food coloring (optional); 1 c. powdered sugar; 1/2 tsp. vanilla extract; 2 tbsp. fresh lemon juice

They're topped with crunchy streusel and drizzled with glaze.

By Ree DrummondPublished: Mar 6, 2024

1 Rating

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the pioneer woman's lemon poppy seed muffin recipe

Will Dickey

Yields:

12 serving(s)

Prep Time:

15 mins

Total Time:

45 mins

What's your favorite kind of breakfast? Is it a baked good that's so heavenly it could double as dessert? That's mine. I love savory breakfasts, but there's something so perfect about a freshly baked muffin in the morning. That's what makes these lemon poppy seed muffins one of the best muffin recipes. They have a bright lemony flavor thanks to freshly lemon juice and lemon zest. (Don't use the bottled stuff!)

The key here is to really rub the lemon zest into the sugar to release all of the delicious, fragrant lemon oils. That's what intensifies the lemon flavor. The muffins are topped with streusel, crunchy sugar, and a glaze that give them that professional bakery look. It's like a lemon dessert that's completely acceptable to eat for breakfast!

How long do lemon poppy seed muffins stay fresh?

These muffins will stay fresh for about three days if you store them in an airtight container on your countertop. Be sure not to refrigerate them or they'll dry out much faster!

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Ingredients

For the Streusel:

2 Tbsp.
granulated sugar
2 Tbsp.
coarse sanding sugar, divided
1 tsp.
lemon zest
1/4 cup
plus 2 tbsp. all-purpose flour
1/4 tsp.
kosher salt
2 Tbsp.
unsalted butter, cold and cubed

For the Muffins:

3/4 cup
granulated sugar
1/4 cup
lemon zest (from about 4 lemons)
2 1/4 cups
all-purpose flour
2 tsp.
baking powder
1/2 tsp.
baking soda
1/2 tsp.
kosher salt
2 Tbsp.
poppy seeds
1/2 cup
buttermilk, room temperature
1/4 cup
fresh lemon juice (from about 2 lemons)
1/2 cup
unsalted butter, melted
2
large eggs, room temperature
1 1/2 tsp.
vanilla extract
Yellow gel paste food coloring (optional)

For the Glaze:

1 cup
powdered sugar
1/2 tsp.
vanilla extract
1 tsp.
lemon zest
2 Tbsp.
fresh lemon juice
Yellow gel paste food coloring (optional)

Directions

1. Step 1For the streusel: In a medium bowl, rub together the granulated sugar, 1 1/2 tablespoons of coarse sanding sugar, and lemon zest with your fingertips until fragrant and damp. Whisk in the flour and salt until combined. Add the butter and, using a pastry cutter or your hands, cut it in until the mixture is crumbly and resembles coarse meal. Continue working until some pea-sized clumps have formed, then refrigerate until ready to use.
2. Step 2For the muffins: Preheat the oven to 375°F. Line a 12-cup muffin tin with liners and set aside.
3. Step 3In a large bowl, rub together the sugar and lemon zest with your fingertips until fragrant and damp; set aside for 15 minutes. Whisk in the flour, baking powder, baking soda, salt, and poppy seeds.
4. Step 4In a medium bowl, whisk together the buttermilk, lemon juice, butter, eggs, and vanilla. If desired, whisk in a few drops of food coloring until the mixture is a bright, sunny yellow. Add the wet ingredients to the dry ingredients, and stir until just combined, being careful not to over mix (it's fine if there are still some streaks of flour in the batter). Divide the batter evenly between the cups of the muffin tin.
5. Step 5Top with the streusel and sprinkle with the remaining 1/2 tablespoon of coarse sanding sugar. Transfer to the oven and bake, rotating the tin once halfway through baking, until the muffins are lightly golden and a toothpick inserted into the center comes out with only a few crumbs attached, 18 to 20 minutes.
6. Step 6Allow to cool for 5 minutes in the tin, then transfer the muffins to a wire rack to cool completely.
7. Step 7For the glaze: Once the muffins have cooled, make the glaze. In a small bowl, whisk together the powdered sugar, vanilla, lemon zest, and lemon juice, along with a few drops of yellow food coloring, if desired. Drizzle the muffins with the glaze and allow to set briefly before serving.