Summer calls for all things lemon-y. These lemon poppy seed muffins are perfectly light, tangy, and fluffy; drizzled with a delicious cream cheese flavored icing. They are the perfect way to start a summer morning! I absolutely love anything lemon flavored, it just makes the morning feel sunny and bright. Since I can’t live in a tropical area, I’ll take what I can get!
So…I absolutely adore desserts for breakfast… Why not start off your day on the right foot, happy with a treat, right? Not to say that I don’t like savory breakfasts (my favorite breakfast of all time ever is biscuits and gravy) but I can’t eat that every day… I would never get anything done after getting so full!
Anyways, back to muffins! I love love love the almond poppy seed ones that Costco puts out in their bakery, but they are just SO dense and rich. I wanted to create a fluffy lemon poppy seed muffin that I didn’t need to chug a glass of milk after; I wanted a muffin that I can have with a cup of coffee that doesn’t make me feel like I need to take a nap to recover from lol A little drizzle of icing that tastes like cream cheese frosting (this recipe is also lighter than a cream cheese frosting), and I am in heaven! My son downed 3 of these in a row the minute the icing hit the tops, so I know I did something right 😉
So lets get started! I hope you like them as much as we do.
Some tips before we get our hands dirty:
- Tip #1 : White Lily flour is known for being a light flour, you need more of it than standard all-purpose flour. If using standard all-purpose flour, I suggest using just 2 cups of flour as White Lily states that for every one cup of standard all-purpose flour to add an additional 2 Tbsp of White Lily as the appropriate conversion.
- Tip #2 : Please please please don’t use a mixer when you are adding the dry ingredients to the wet ones. It can become over-mixed SO easily and you’ll end up with muffins that are way too dense. Once you finish Step 2 below, put the mixer away. Yes it will take slightly longer to mix by hand, but it’s only like 30 seconds longer.
- Tip #3 : If you want a super lemon-y flavor, add the zest of an extra lemon to the batter.
- Tip #4 : Store your muffins in an airtight container for up to 4 days on the counter. I wouldn’t put them in the fridge as they will get hard. Make sure the muffins are completely cooled before you store them or they will get mushy.
- Tip #5 : You will know the muffins are done with they are lightly browned on the top and when you lightly press on the top of the muffin it should spring right back up (there will not be an indent where your finger was). You can also do the toothpick test if you want to, but it is not necessary.
Helpful Pictures:
What the consistency of the batter should look like:
How full the muffin cups should be:
Details
12
15
25-30
350 F
Print
Ingredients
- For the Muffins:
2 Cups + 4 Tbsp White Lily All Purpose Flour
1 Tbsp Baking Powder
1 Cup Granulated Sugar
1 tsp Kosher Salt
1 Cup Buttermilk
1 Large Egg
1 Stick of Unsalted Butter (8 Tbsp)
1 tsp Lemon Extract
Zest of 2 Lemons
1 Tbsp Poppy Seeds
- For the Icing:
1 tsp Lemon Juice
3 Tbsp Heavy Whipping Cream
4 Tbsp Unsalted Butter
1/2 Cup Granulated Sugar
1/2 Cup Powdered Sugar
Lemon Zest rubbed in Granulated Sugar for garnish.
Poppy Seeds for garnish
Directions
- For the Muffins:
- Line a standard muffin tin and pre-heat the oven to 350 F.
- Cream the butter and sugar until light yellow and fluffy. Beat in the eggs, buttermilk, lemon extract, lemon zest, and poppy seeds.
- Using a whisk, thoroughly mix the flour, baking powder, and salt.
- Using a wooden spoon or rubber spatula fold the dry mix into the wet ingredients a little at a time until just fully incorporated. Do not over mix.
- Scoop mix into the muffin tin, filling each cup about 2/3-3/4 the way full to get a good dome on the muffin. Place in pre-heated oven for 25-30 minutes until lightly browned on top and the muffin springs back up when you lightly tap the top. If you wish, you can also check doneness with a toothpick in the center of the muffin. Cool on a wire rack until completely cooled.
- For the Icing:
- Heat the granulated sugar, heavy whipping cream, and butter in a small pot and bring to a boil. Boil for 2-4 minutes.
- Remove pot from heat and whisk in the powdered sugar and lemon juice. It should taste like a cream cheese frosting. Immediately drizzle over muffins as it will harden quickly. Garnish with poppy seeds and lemon zest rubbed in sugar if you desire.
