Lemon Poppy Seed Muffins
User Reviews
5
Lemon Poppy Seed Muffins
Description
This Lemon Poppy Seed Muffins recipe uses a mixture of all-purpose flour, baking powder, baking soda, and salt to create a leavened muffin batter enriched with poppy seeds and lemon zest. Plain yogurt contributes moisture and tenderness, balanced by melted butter and eggs. The batter is folded carefully to combine ingredients without overmixing, helping produce a light crumb.
Baked at 375 degrees F in lined muffin tins, the muffins develop a golden crust with baked-through centers verified by a clean toothpick test. Once cooled slightly, they are brushed with a lemon glaze made by cooking sugar and fresh lemon juice until syrupy, enhancing the lemon flavor and providing a subtle sugary sheen.
Yielding 24 muffins, this recipe is suited for larger gatherings like brunches or for gifting. Their bright lemon flavor and moist texture make them enjoyable with yogurt or as a moderately sweet dessert.
Storing at room temperature up to 2 to 3 days maintains freshness without glazing turning sticky. Using plain yogurt and fresh lemons is critical to achieve the characteristic moist crumb and citrus notes.
Ingredients
For the muffins:
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups PLAIN yogurt (see note 1)
- 2 large egg
- 1 tablespoon lemon see note 2, zest
- 8 tablespoons butter melted and cooled, unsalted
For the glaze:
- 1/4 cup granulated sugar
- 1/4 cup lemon juice (from 2-3 lemons)
Instructions
To make the muffins:
- Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 12-cup muffin tins with paper liners and coat with nonstick spray.
- In a large bowl, whisk together flour, 1 cup sugar, poppy seeds, baking powder, baking soda, and salt.
- In a second bowl, whisk together yogurt, eggs, and lemon zest. Fold yogurt mixture into flour mixture with a rubber spatula until just combined. Carefully fold in melted butter.
- Using a greased 1/3-cup dry measuring cup, divide batter evenly among prepared muffin cups. Bake until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 25 to 30 minutes. Rotate muffin tin halfway through.
- Let muffins cool in muffin tin for 5 minutes, then turn out onto a wire rack and brush with glaze (instructions follow).
To make the glaze:
- Meanwhile, in a small saucepan over medium heat, combine sugar and lemon juice. Cook until thickened and syrupy, about 3 minutes. Brush warm syrup on slightly cooled muffins. Cool 10 minutes before serving.
Notes
- Plain yogurt is essential for moisture, complementing melted butter and eggs to produce a soft crumb.
- Use fresh lemon zest in the batter and lemon juice for the glaze to maximize citrus flavor.
- The recipe produces 24 muffins, suitable for a brunch or sharing with others.
- Store at room temperature for 2 to 3 days to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24muffins
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Serving | 1 muffin | |
| Calories | 153kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 28mg | 9% |
| Sodium | 171mg | 7% |
| Potassium | 59mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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