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lemon poppy seed muffin open in front of plate of baked muffins

Lemon Poppy Seed Muffins

These lemon poppy seed muffins are simple to make and stay moist for several days. The glaze is the secret to what makes them moist and the buttermilk adds a touch of acidity, so they are not too sweet. I used whole wheat pastry flour for half of the flour - you can substitute white whole wheat (or use all white.)

Course Breakfast, Brunch, Snack
Cuisine American
Keyword lemon, muffin, poppy seeds
Prep Time 30 minutes
Cook Time 20 minutes
Resting time 35 minutes
Total Time 1 hour 25 minutes
Servings 12 muffins
Author Laura

Ingredients

Muffins

  • 1 cup all purpose flour 4 & 1/4 oz/120g
  • 1 cup whole wheat pastry flour 3 & 3/8 oz/96g
  • 1 teaspoon baking soda
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon kosher or fine sea salt
  • 1 jar poppy seeds About 2.5 oz/70g
  • 1 lemon - zested (Juice used for the glaze - see below)
  • 1 cup granulated sugar 7 oz/198g
  • 1/2 cup Unsalted butter, melted and cooled
  • 1 large egg, at room temperature
  • 1 cup buttermilk

Glaze

  • Juice from the lemon zested for the muffins About 1/4 cup/60ml
  • 2 tablespoons granulated sugar

Instructions

Muffins

  1. Preheat oven to 375° F/180° C. Line 12 muffin cups with liners or grease the cups.

  2. Mix the flours, baking soda, salt, and cinnamon. Whisk until combined, then add in the poppy seeds and mix again. Set aside.

  3. Press (smoosh) the lemon zest into the sugar in a medium-large bowl. Then add the melted butter and egg. Mix. Add the buttermilk and mix again.

  4. Combine the wet and dry ingredients. Mix with a spoon or fork (not an electirc mixer) just until combined - don't overmix. Spoon the mixture into the muffin cups.

  5. Bake for about 20 minutes, until a toothpick or other stick comes out clean from the center of a muffin cup.

Glaze

  1. While the muffins are baking, combine the lemon juice and sugar in a wide, shallow bowl.

Finishing the Muffins

  1. Let the muffins cool in the pan for about 5 minutes, until you can take them out of the muffin tray. Then dip the tops into the glaze, turn them right side up and let them rest for at least 30 minutes before serving.

Recipe Notes

I enjoyed the muffins at room temperature. But my beloved (and the original recipe that I adapted) preferred them re-warmed. If you re-warm them, do so in a 300° F/150° C oven or in a microwave for about 30 seconds on medium-high power.