Lemon Poppy Seed Muffins
User Reviews
4.9
Lemon Poppy Seed Muffins
Description
The Lemon Poppy Seed Muffins recipe uses a blend of all-purpose flour, baking powder, and baking soda to create a light structure for the muffins. Whole milk Greek yogurt enriches the batter with moisture and a slight acidity that complements the lemon components, which include fresh lemon juice and zest. Melted butter adds richness, balanced by sugar for sweetness. The poppy seeds introduce tiny bursts of nutty texture throughout each muffin.
Preparation involves combining dry ingredients separately from wet, then folding them together gently to avoid overmixing, preserving a tender texture. The batter is portioned into a muffin pan and baked at 400°F for about 17 to 22 minutes until the muffins spring back when touched and yield a clean toothpick test. Cooling in the pan prevents collapse before transferring to a rack for glazing if desired.
These muffins work well for breakfasts or snacks where a citrus note is welcome. They can be served plain or with the suggested lemon glaze for an extra sweet and tangy finish. The glaze enhances the muffins' citrus profile, creating a slightly sticky topping.
Maple syrup is suggested as a natural sweetener substitute for sugar. When using maple syrup, omit the milk or add it gradually to achieve proper batter consistency. Vegetable or avocado oil can substitute melted butter if preferred, offering flexibility in fat choice without significant texture changes.
Ingredients
- 2¼ cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt sea salt
- 1 cup Greek yogurt whole milk
- 2 egg large
- ⅔ cup granulated sugar
- ½ cup butter 1 stick, melted, unsalted
- ½ cup milk
- ¼ cup lemon juice fresh
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- lemon glaze optional
Instructions
- Preheat the oven to 400°F and lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the yogurt, eggs, sugar, melted butter, milk, lemon juice and zest, and vanilla.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Fold in the poppy seeds. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
- Bake for 17 to 22 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle the cooled muffins with the lemon glaze, if using.
Notes
- For a natural sweetener alternative, replace sugar with maple syrup and reduce or omit milk to keep batter consistency appropriate.
- Avocado oil or vegetable oil may be used instead of melted butter without affecting overall texture drastically.
User Reviews
Overall Rating
4.9
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