It will set within minutes, and then I find that it is best to store leftover muffins at room temperature in a vented container. When it is sliced open, it should release its juices more freely.Īfter the muffins have baked and mostly cooled, the tops are dipped into the glaze. To get the most juice from a lemon, warm it up in the microwave for 10 seconds, and then roll it on the counter while applying pressure with the heel of your hand. They will usually come with a thin layer of wax to keep them shiny, so I like to run them under very hot water to melt the wax and then scrub them firmly before using a microplane to zest. Here’s a little tip when working with grocery store bought lemons in baked goods. Not all lemons have the same tartness and acidity, and I like to give the flavor a little extra boost with the extract. I like to use the zest and juice of the lemon, as well as some lemon flavored extract. It can be difficult to get a balanced lemon flavor in baked goods. The muffins themselves are slightly sweet and mildly lemon flavored, but when paired with the tangy, sweet powdered sugar lemon glaze, the combination is just perfect.
While some poppy seed muffins can be dense in texture, these are light and perfectly moist. These Glazed Lemon Poppy Seed Muffins have a wonderfully light texture, which comes from the acidity of the buttermilk, reacting with the baking powder and baking soda to create tiny air bubbles in the batter. These extra fluffy, slightly sweet poppy seed studded muffins with their cap of tart lemon glaze are the perfect match for a steaming hot cup of tea on a cold winter morning. I was so inspired by the trees all around me, heavy with ripening fruit, to make these Glazed Lemon Poppy Seed Muffins. I love that something so bright and sunny as lemons come into season here in Arizona right in the middle of winter.
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