Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

12 servings
These muffins will brighten up any morning with their zesty lemon flavor and crunch of poppy seeds. Although yummy without the glaze, you'll be amazed at how a simple sugar-lemon-milk topping can elevate these muffins to new heights.

Ingredients

  • King Arthur Unbleached All-Purpose Flour
    2 c
  • granulated sugar
    1 c
  • yellow cornmeal
    ⅓ c
  • King Arthur Lemon Juice Powder
    3 tbsp
  • poppy seeds
    3 tbsp
  • baking powder
    2 tsp
  • table salt
    ½ tsp
  • milk
    1 c
  • eggs
    2 large
  • unsalted butter
    8 tbsp
  • King Arthur Pure Vanilla Extract
    1 tsp
  • lemon oil
    ¼ tsp
  • glazing sugar or confectioners' sugar
    1 c
  • King Arthur Lemon Juice Powder
    1 tbsp
  • milk
    2 tbsp

Directions

  1. 1

    Preheat the oven to 400°F. Lightly grease the wells of a 12-cup muffin pan or line with baking cups.

  2. 2

    To make the muffins: Whisk together the flour, sugar, cornmeal, juice powder or zest, poppy seeds, baking powder, and salt. Set aside.

  3. 3

    Whisk together the milk, eggs, butter, and extracts.

  4. 4

    Add the wet ingredients to the dry, stirring until everything is evenly moistened.

  5. 5

    Divide the batter among the prepared muffin cups, filling them almost full.

  6. 6

    Bake the muffins for 18 to 20 minutes, until a toothpick or paring knife inserted in the center of a muffin comes out clean. Remove the muffins from the oven, and after 5 minutes transfer them from the pan to a rack.

  7. 7

    To make the glaze: Stir all the ingredients together, adding more milk or sugar if necessary to make the glaze spreadable.

  8. 8

    Spread the glaze atop each warm muffin. Allow to set before serving.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

30 min12 servings300 cal

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