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–+ servings

Mother's Day Lemon Poppy Muffins Glazed

Deliciously moist lemon poppy seed muffins topped with a sweet glaze, perfect for celebrating Mother's Day.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Batter
  • 1 cup All-purpose flour
  • 1 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/4 cup Poppy seeds
  • 1 cup Milk Can use almond or soy milk for a dairy-free option
  • 1/2 cup Vegetable oil
  • 2 large Eggs
  • 1 tbsp Lemon zest
  • 1/4 cup Fresh lemon juice
Glaze
  • 1 cup Powdered sugar
  • 2 tbsp Fresh lemon juice

Method
 

Prepare Muffins
  1. Preheat the oven to 350°F (175°C) and grease a muffin tin or line with paper liners.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt, and poppy seeds.
  3. In another bowl, combine the milk, vegetable oil, eggs, lemon zest, and lemon juice. Mix well.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
  7. Allow muffins to cool in the tin for 5 minutes before transferring to a cooling rack.
Prepare Glaze
  1. In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
  2. Drizzle the glaze over the cooled muffins before serving.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 50mgIron: 0.5mg

Notes

These muffins can be stored in an airtight container for up to 3 days. They also freeze well for up to 2 months.

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