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Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins look like cupcakes but have the unmistakable texture of a muffin. They are sweet and tart and topped with a creamy frosting.

  • Prep15 min
  • Cook20 min
  • Total35 min
  • Serves12
Lemon Poppy Seed Muffins


Two Lemon Muffins with lemons halves.

Lemon Poppy Seed Muffins have to take the award for the most cheerful muffin. They are like summer in a muffin cup. This recipe, from Sara Foster’s Fresh Every Day: More Great Recipes from Foster’s Market Cookbook, includes a Lemon Cream Cheese Frosting which almost gives it the look of a cupcake, but the texture is unmistakenably muffin-like.

Using the grated zest and juice of 2 lemons seems like a whole lot of lemoniness, but trust me, it’s not overdoing it. If you use less than the suggested amount, not only will the muffins be lacking in lemon flavor, but they run the risk of being dry since the lemon juice is a major part of the liquid ingredients.

My favorite part of the recipe is the Lemon Cream Cheese Frosting. It’s phenomenal. Sweet and Tart and oh so refreshing. Breakfast never tasted so good.

Lemon Poppy Seed Muffins surrounded by lemon halves.

Disclosure: Delepta is an amazon.com affiliate.

Ingredients

Muffins

Frosting

Steps

  1. 1

    Preheat oven to 375 degrees. Line 12 large muffin cups with liners and spray with cooking spray.

  2. 2

    In a large bowl, stir together flour, poppy seeds, baking soda, baking powder, and salt. Set aside.

  3. 3

    Using an electric mixer, beat together the butter and sugar on high speed until light and fluffy. Add eggs one at a time, stopping to scrape down the sides of the bowl.

  4. 4

    In a small bowl or glass measuring cup, combine buttermilk, lemon zest and juice, and vanilla. Add liquid ingredients to mixing bowl, alternating with flour mixture. Stir just until flour is incorporated, being careful not to overmix.

  5. 5

    Scoop the batter into the muffin cups, filling just below the top of the liner. Bake for 20 to 25 minutes, or until tops spring back when touched. Cool muffins completely before frosting.

  6. 6

    For frosting, using an electric mixer on high speed, cream together the sugar and cream cheese until well mixed and fluffy. Beat in the vanilla extract, lemon zest, and enough lemon juice to make the frosting a spreadable consistency.

  7. 7

    Spread frosting on muffins.

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