Lemon Poppy Seed Muffins
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Lemon Poppy Seed Muffins
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Lemon Poppy Seed Muffins are soft and fluffy on the inside with a burst of citrus flavor. Pair them with your morning coffee for a tasty breakfast!
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Ingredients
FOR THE MUFFINS:
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs
- 7 lemons zested and juiced (save the juice)
- 1 teaspoon vanilla extract
- 2 cups vanilla Greek Yogurt
- 2 Tablespoons poppy seeds
FOR THE SIMPLE SYRUP:
- ¼ cup granulated sugar
- ¼ cup reserved lemon juice from your fresh lemons above
FOR THE LEMON GLAZE:
- 3 cups powdered sugar
- ¼ cup reserved lemon juice from your fresh lemons above
- 2-4 Tablespoons heavy cream or milk
Instructions
- Zest and juice all the lemons first. You should have approximately 1 cup juice from your lemons. Set aside.
- In a small bowl, combine your flour, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl beat butter with sugar until fluffy (about 2 minutes). Add eggs, lemon zest, 1/4 cup of lemon juice, and vanilla extract.
- Using a wooden spoon at this point, mix in flour mixture and yogurt alternatively until fully combined (in about 3 additions). Do not over-beat, just mix until incorporated. Fold in poppy seeds.
- Scoop batter into muffin tins that have been greased with baking spray. Fill each tin about 2/3 full. Bake in a 350 degree F oven for 16-18 minutes (if making mini muffins, bake for about 11 minutes).
- Remove from oven. Place muffins on a wire rack (with wax paper or parchment paper under the rack to catch any of the syrup/glaze). In a small saucepan, whisk together the simple syrup ingredients over low heat. Whisk until sugar is dissolved. Spoon warm syrup over muffins (they don't have to be cooled).
- For the glaze, whisk together the sugar, lemon juice and heavy cream. Add more or less cream to get desired consistency. Pour over cooled muffins. Allow to set (about 15 minutes). Enjoy. Store in airtight container for up to 3 days. ENJOY!
Notes
- If you want to freeze the muffins, do so before adding the glaze. Place the cooled muffins (with the simple syrup on them) in ziploc freezer bags. Once ready to enjoy, thaw completely then add the glaze. ENJOY.
- Zest and juice all of your lemons first. Check out my tips for how to zest a lemon to get the most from your citrus!
- Remember to grease the muffin tin before adding the batter! Baking spray works too.
- While the muffins cool, make your lemon simple syrup. Dissolve sugar in lemon juice over medium heat. Spoon the syrup over the baked muffins. This adds a delicious touch of sweetness and even more moisture!
- The lemon glaze in this recipe is pourable, but thick. For a thinner glaze, simply add more heavy cream. If you want a glaze that’s thicker, like a frosting, use less cream. So easy!
- See blog post for more recipe tips and tricks.
Nutrition Information
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Serving
1muffin
Calories
270kcal
(14%)
Carbohydrates
40g
(13%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
44mg
(15%)
Sodium
116mg
(5%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Nutrition Facts
Serving: 30muffins
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 270kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 44mg | 15% |
| Sodium | 116mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
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