Lemon Poppyseed Muffins



Thanks to the lovely Joanna Goddard for posting this recipe! The bread looked so delicious and summery that I wanted to make my own variation. A few days ago, I created some muffins out of the same ingredients and they turned out wonderful.

What you’ll need:


plus powdered sugar and the juice of one lemon for the glaze

Preheat oven to 350F and spray the muffin tin

Melt the butter and combine with sugar until creamy:


Add the eggs, milk, poppy seeds and lemon zest and combine:


Add flour, baking soda, and salt

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(I love yellow, red, and white color combonations if you couldn’t tell! 😉 )

The batter should look something like this:


I used a 1/4 cup  and distributed the batter into (greased!) muffin tins:


Bake for 15 minutes or until a toothpick comes out clean

While they are baking (or cooling), combine powdered sugar and the juice of one lemon for the glaze:



Once 15 minutes is up, this is how the muffins should look:



Now add the glaze (once cooled) and enjoy! (seriously, they were awesome!)


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3/4 cup butter

3/4 cups sugar

1 1/4 cups all purpose flour

2 tsp. baking powder

pinch of salt

3 eggs

1/2 cup milk

1/4 cup poppyseed

zest of 2 lemons

for the glaze:

1 cup powdered sugar

juice of one lemon

Heat the oven to 350F. Combine melted butter and sugar until creamy. Add eggs, milk, poppyseeds, lemon zest and combine. Sift in flour, baking powder, and salt.

Distribute batter into a muffin tin and bake for 15 minutes.

While muffins are baking, combine powdered sugar and lemon juice for glaze. Drizzle once muffins are cooled.


2 thoughts on “Lemon Poppyseed Muffins

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