Lemon Poppy Seed Muffins
User Reviews
4.7
Lemon Poppy Seed Muffins
Description
Lemon Poppy Seed Muffins balance tangy lemon flavor with the subtle crunch from poppy seeds. The batter is made by creaming butter and sugar with eggs, vanilla, lemon zest, juice, and Greek yogurt, which adds moisture and a slight tang. Dry ingredients of flour, baking soda, and salt are gently incorporated, with poppy seeds stirred in last. The muffins bake at a relatively high temperature to develop a light rise and golden crust.
The optional cream cheese and butter icing is whipped until fluffy, then blended with powdered sugar and lemon juice to achieve a flavorful glaze. It can be thinned or thickened to preference. These muffins pair well with breakfast or as a sweet snack and can be stored at room temperature for several days.
Adjust oven temperature according to altitude, reducing to 375ºF for sea level. The large icing batch can be halved if desired. If Greek yogurt is unavailable, sour cream or vegetable oil can substitute with adjustments. For a lighter lemon touch, a simple glaze of powdered sugar and lemon juice works well.
Ingredients
- 1 ⅓ cups flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup butter (4 tablespoons)
- ¾ cup sugar
- 2 egg
- 1 teaspoon vanilla (or almond)
- lemon or 1 large lemon - about 2 tablespoons, zest of 2 small
- 1 tablespoon lemon juice fresh
- ¾ cup Greek yogurt plain, fat free
- 1 tablespoon poppy seeds
Icing
- 2 tablespoons butter softened
- 2 ounces cream cheese softened
- 3-4 cups powdered sugar
- 1-2 teaspoons lemon juice fresh
Instructions
- Preheat oven to 450 (see note) and grease a muffin pan or line with cupcake liners.
- In a medium bowl whisk together flour, baking soda, and salt.
- In a large bowl cream together butter, sugar, eggs, vanilla extract, lemon zest and juice, and greek yogurt.
- Add dry ingredients to wet ingredients and mix until combined. Stir in poppyseeds.
- Fill muffin tins about 2/3 full with muffin batter. Bake for 12-16 minutes until an inserted toothpick comes out clean. Allow to cool on a wire rack.
- (See note about icing) To make the icing, cream softened butter and cream cheese for 2 minutes until very fluffy. Add powdered sugar and lemon juice and mix well. Taste and add more lemon juice if desired. Drizzle icing over cooled muffins. (If icing is too thick you can warm it up in the microwave for a few seconds ) Serve immediately or store at room temperature in an airtight container for up to 3-5 days.
Notes
- For sea level baking, reduce the oven temperature to 375 degrees Fahrenheit.
- The icing quantity can be scaled down if a lighter topping is preferred.
- Adjust the glaze thickness by warming it briefly to thin or adding more powdered sugar to thicken.
- The recipe can omit poppy seeds for plain lemon muffins while maintaining good flavor.
- Greek yogurt can be substituted with sour cream or vegetable oil, but oil quantities will differ.
- A simple glaze of powdered sugar and lemon juice is a lighter alternative to the cream cheese icing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 259 kcal
% Daily Value*
| Calories | 259kcal | 13% |
| Carbohydrates | 54g | 18% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 34mg | 11% |
| Sodium | 182mg | 8% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 116IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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