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Lemon Poppy Seed Muffins
Homemade Lemon Poppy Seed Muffins can play triple duty as a brunch menu addition, snack recipe, or spring dessert idea. Tangy yet sweet, this easy muffin recipe is one of my most popular muffin recipes ever.
Prep Time
15 mins
Cook Time
15 mins
Additional Time
15 mins
Total Time
55 mins
Servings: 24 muffins
Calories: 153 kcal
Course:
Dessert , Breakfast
Cuisine:
American
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 eggs
- 1 tablespoon lemon zest (see note 2)
- 8 tablespoons unsalted butter melted and cooled
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).
Cup of Yum
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: In addition to a stick of melted butter and a couple eggs, this is the key element to yielding a remarkably moist crumb.
- Lemon zest and juice: Zest the citrus for the muffin batter, then slice it open to juice for the glaze.
- Yield: This recipe makes 24 regular-sized muffins, ideal for a brunch buffet, a weekday breakfast with yogurt or eggs, in a basket as a food gift for a host, new parent, or neighbor, or even as a just-sweet-enough dessert.
- Storage: Store Lemon Poppy Seed Muffins at room temperature for 2 to 3 days.
Nutrition Information
Serving
1 muffin
Calories
153kcal
(8%)
Carbohydrates
24g
(8%)
Protein
3g
(6%)
Fat
5g
(8%)
Saturated Fat
3g
(15%)
Trans Fat
1g
Cholesterol
28mg
(9%)
Sodium
171mg
(7%)
Potassium
59mg
(2%)
Fiber
1g
(4%)
Sugar
11g
(22%)
Vitamin A
155IU
(3%)
Vitamin C
1mg
(1%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24muffins
Amount Per Serving
Calories 153
% 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.