Lemon Sesame Seed Muffins...

Hands down, my favorite muffin is a lemon poppyseed muffin.

I grew up in Chicago, where you are taught to love Chicago Style hot dogs straight out of the womb.  In my neck of the woods, we were particularly fond of Portillos Hot Dogs because they always came with a fresh pickle spear, they cost an arm and a leg {which obviously meant they were good}  and their buns were absolutely loaded with poppyseeds. To this day, I will not eat a hot dog unless the bun is covered in poppyseeds.

And I will rarely eat a muffin unless it also, is covered in poppyseeds...

{or in this case, sesame seeds and a sparkling vanilla glaze}

Lemon Sesame Seed Muffins with Sparkling Vanilla Glaze

  • 2 cups all purpose flour
  • 1/2 cup granulated sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup black sesame seeds (you could use white sesame seeds, but I like the color)
  • zest of 1 lemon
  • 1/4 cup lemon juice (from about 2 lemons)
  • 1 1/3 cups non-dairy milk
  • 1/4 cup sunflower oil
  • 1 tsp vanilla extract

For the glaze

  • 3/4 cup powdered sugar
  • 2 tbsp turbinado or other large grained sugar
  • 1-2 tbsp non-dairy milk
  • 1/2 tsp vanilla extract


  • Preheat oven to 350 °F. Grease or fill with muffin liners a 12 cup muffin tin.
  • In a large bowl, stir together the flour, sugar, baking soda, baking powder, salt, sesame seeds, and lemon zest.
  • In a small bowl, whisk together the lemon juice, non-dairy milk, sunflower oil, and vanilla extract.
  • Pour the wet mixture into dry mixture, and stir just until combined and no large lumps remain.
  • Spoon the batter into prepared muffin tin, filling each cup almost to the top.
  • Bake at 350 °F for 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let muffins cool for 10 minutes before removing to wire racks to cool completely.
  • Once muffins are cool, make the glaze. Whisk together the powdered sugar, nondairy milk, and vanilla extract until completely smooth, then stir in the turbinado sugar. Try not to eat all of the glaze right from the bowl. Dip the top of each muffin into the glaze, or drizzle it on with a spoon.

{recipe/photos via send food}



Georgia said...


www.pearlsandpaws.blogspot.com said...

These seriously look heavenly....


Amber said...

Yum! These look amazing :) I must try this recipe... thanks for posting it!

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