Did you know that muffins are secretly just cupcakes? Well, if you really want to get into the technicalities of it, then yes there is a difference but only slightly. Muffins are denser and cupcakes are fluffier. But, that aside, I love the lemon poppyseed flavor. The tangy zesty lemon paired with the nutty crunchy poppyseed, oh my god I love that. Poppyseeds add such an interesting texture as well and we all know I love a good texture contrast.
I usually bake this recipe in a loaf pan. I’ve honestly been in love with my loaf pan ever since I bought it. It’s my favorite cake mold. It’s super easy to line with parchment paper, super easy to take the cake out of… AH! just overall a wonderful addition to my kitchen.
I have wanted to bake a lemon dessert in a while (lemon bars are something I have my eyes on). And after considering a few dozen recipes, I went with the lemon poppyseed flavor. But this time, instead of throwing it into the loaf pan like I always do, I wanted to do something different. Muffins!
I didn’t even have cupcake liners and ended up going for a DIY approach. Did you know you can make your own cupcake liners with parchment paper/baking sheets? Here is a quick tutorial:
MAKE YOUR OWN DIY CUPCAKE LINERS
If you do have liners, then let’s get right to the recipe.
Lemon Poppyseed Muffins
14-16
servings10
minutes20
minutesKeep your device screen on
Ingredients
- For the muffins
3 eggs
1/2 cup vegetable oil
1 1/3 cup sugar
1/2 cup fresh lemon juice
1 1/2 tsp lemon zest
2 1/2 cup flour
2 tsp baking powder
1 1/2 tbsp poppy seeds
- For the glaze
1/2 cup sugar
1 tsp milk
1/2 tsp lemon juice
Directions
- Preheat your oven to 180 °C. In a bowl combine your eggs, sugar, and oil and whisk thoroughly.
- To your egg mixture, add the lemon juice and zest. Mix to combine.
- Now fold in the flour, baking powder and poppy seeds, until you have a smooth batter.
- Scoop your batter into your muffin tray to fill each liner three-quarters of the way.
- Bake for 20-25 mins until a toothpick inserted comes out clean. Set your muffins aside to cool.
- In a small bowl, combine your sugar, milk and lemon juice to prepare your glaze. If it is too thick to work with, add some more milk one drop at a time.
- Using a spoon, fork, or piping bag, drizzle the glaze over your muffins once they are cool.
