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To elevate your Zesty Lemon Poppy Seed Muffins, you’ll prepare a delightful glaze that adds an extra layer of sweetness and tanginess. Here’s what you need:

Lemon Poppy Seed Muffins with Glaze

Bring a burst of sunshine to your kitchen with these Zesty Lemon Poppy Seed Muffins topped with a sweet glaze. This delightful recipe is a nostalgic reminder of cozy mornings filled with warm, citrusy aromas. With a light, fluffy texture and a perfect balance of lemon and nutty poppy seeds, these muffins are ideal for breakfast, brunch, or as a delightful snack. Easy to make and appealing at any gathering, they're sure to become a family favorite!
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Ingredients
  

For the Muffins:

1 ½ cups all-purpose flour

¼ cup poppy seeds

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 tsp vanilla extract

1 cup buttermilk

Zest of 1 large lemon

¼ cup fresh lemon juice (about 1 large lemon)

For the Glaze:

1 cup powdered sugar

2-3 tbsp fresh lemon juice

1 tsp lemon zest (optional, for added flavor)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with non-stick spray.

    Mix Dry Ingredients: In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

      Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

        Add Eggs and Flavors: Add the eggs, one at a time, mixing well after each addition, then mix in the vanilla extract, lemon zest, and lemon juice until well combined.

          Combine Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Start and end with the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are perfectly fine.

            Fill the Muffin Tin: Using a scoop or measuring cup, spoon the batter into the prepared muffin tin, filling each cavity about ¾ full.

              Bake: Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

                Cool the Muffins: Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.

                  Make the Glaze: While the muffins are cooling, prepare the glaze by mixing the powdered sugar with 2 tablespoons of fresh lemon juice in a small bowl. Adjust the consistency with more lemon juice if needed – you want it to be pourable but not too runny.

                    Glaze the Muffins: Once the muffins are completely cooled, drizzle the glaze over each muffin using a spoon or whisk.

                      Serve and Enjoy: Let the glaze set for a few minutes before serving. These muffins are delicious warm or at room temperature!

                        Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 12 muffins