These Lemon Poppyseed Muffins are packed with lemon flavor and just the right amount of poppyseed! They are moist and tender on the inside with a nice crunch on top!
I have just accepted that I am having a breakfast carb moment. I’m going to own it! There is something so comfortable about a muffin. Sure, they are portable and that is exciting, but nothing says “coffee break” quite like a muffin.
Full disclosure: I rarely eat muffins (because, umm, hello scones😍!). If I do, it is imperative that they are flavorful, soft, moist and that I have a warm cup of coffee in my other hand!
These lemon poppyseed muffins are bursting with lemon flavor from the inside out. There are three seemingly small things that make the lemon flavor shine:
How to make the most lemony Lemon Poppyseed Muffins:
- Adding the zest to the sugar allows the oils to be pulled out of the zest and into the sugar. Think of it like more for your zesting money.
- There is just enough lemon juice to add flavor but not make the texture dense or gummy. Lastly, the glaze on top adds a little extra sweetness and really punches up the lemon flavor.
These muffins need no adornment. They are just as delightful straight from the oven as they are pulled from the freezer as a quick on-the-go breakfast; however, they are phenomenal when warmed with just a hint of cream cheese.
And may I humbly suggest that some tart cherry preserves or wild blueberry jam will make these muffins absolutely shine! If you aren’t putting cream cheese and a dollop of jam on your toast or muffins, you are missing out. I keep a loaf of this Cherry Pecan Sourdough pre-sliced in my freezer so that I can toast it and then slather it with cream cheese and whatever preserves I’ve got on hand. And, no, that has nothing to do with these ridiculously delicious lemon poppyseed muffins, but just a little free chef advice for you. 😜