Yes, this is one of three lemon-based recipes. And no, I never tire of the zesty flavour.
I found the original recipe from Handle the Heat, and slightly modified it. It’s a simple, straight-forward muffin recipe with a two-ingredient glaze (powdered sugar and lemon juice) that really puts it over the top.
My only recommendation for you would be to make the batter the day before baking, so you can let it chill in the fridge overnight. What you’ll bake the next day will be ultra soft muffins that stay moist (yes I said it) for up to 3 days in a tightly sealed container.
Whether you’re hosting guests or your sweet tooth is itching to be satisfied, this dessert is a guaranteed palette-pleaser.
Prep time | 10 mins. (+ chill overnight)
Bake time | 20 mins.
Yields | 12 muffins
INGREDIENTS
For the batter:
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tbsp poppyseed
- 1 tbsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup milk
- 1 stick of unsalted butter, melted and cooled
- 1 large egg
- 5 tbsp lemon juice
For the glaze:
- 1 cup powdered sugar
- 2 tbsp lemon juice
INSTRUCTIONS
- Preheat oven to 400°F. Line your muffin pan with paper liners and spray the liners with anti-stick cooking spray.
- In a large bowl, whisk together the flour, sugar, poppyseed, baking powder, baking soda and salt.
- In a separate bowl, whisk together the milk, butter, egg and lemon juice. Then pour this mixture into the dry ingredients. Make sure not to over-mix.
- If you can, chill the batter overnight. If you can’t, start adding the batter to the muffin pan.
- Divide evenly into the muffin pan, making sure to fill each liner about half way up with batter.
- Bake for 20 minutes, until the muffin tops are a golden colour. Let cool for 10 minutes.
- Make the glaze: add the lemon juice to the bowl of powdered sugar and mix until it’s a thicker glaze.
- When the muffins are cooled, spread the glaze on top of each muffin with a butter knife. Enjoy with a cup of coffee, tea or milk!
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