Lemon Poppy Seed Muffins Recipe
User Reviews
4.9
Lemon Poppy Seed Muffins Recipe
Description
This recipe mixes all-purpose flour with baking powder, baking soda, poppy seeds, and salt to provide the leavening and texture foundation. The lemon zest is rubbed into sugar for enhanced citrus aroma before combining with Greek yogurt, milk, melted butter, eggs, fresh lemon juice, and vanilla extract for the wet ingredients. Folding the wet into the dry just until combined maintains the muffin's tender crumb.
Once baked at 425°F for 15 to 17 minutes, the muffins have golden tops and a moist interior with visible poppy seed flecks. The lemon glaze made from powdered sugar and fresh lemon juice adds a sweet tangy finish. The muffins blend tartness, sweetness, and nutty seeds for a balanced flavor.
Using thicker Greek yogurt prevents the batter from becoming too runny, ensuring muffins rise properly without spreading flat. The muffins can be sized evenly with a scoop for consistent baking.
Ingredients
For the Muffins:
- 2½ cups all-purpose flour (300g)
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 2 tablespoons poppy seeds
- 1 cup sugar (200g)
- 2 tablespoons lemon zest
- 1 cup Greek yogurt 240g, whole milk
- ⅓ cup milk 80ml, whole
- ½ cup butter melted (113g, unsalted
- 2 egg 110g, large
- 1 tablespoon lemon juice fresh
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the Glaze:
- 1 cup powdered sugar (120g)
- 2 tablespoons lemon juice fresh
Instructions
For the Muffins:
- Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, and baking soda. Whisk in poppy seeds and salt.
- In another large bowl, combine the sugar and lemon zest. Working with your hands, rub zest into sugar until well combined and the sugar feels damp. Add the yogurt, milk, melted butter, eggs, lemon juice, and vanilla. Whisk until smooth. Pour the wet ingredients into the flour mixture and fold just until combined. (The batter will be thick.) Divide the batter evenly among the paper liners.
- Bake for 15 to 17 minutes or until the tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Let the muffins cool in the pan for 10 minutes. Remove the muffins and finish cooling on a wire rack.
For the Glaze:
- In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled muffins.
Notes
- Use Greek yogurt for its thickness; if unavailable, skyr or full-fat sour cream can substitute.
- If fresh lemons aren't available, use 2½ teaspoons lemon extract for zest and a water-vinegar mix to replace lemon juice in the batter.
- Milk, water, or other citrus juices can replace lemon juice in the glaze.
- A spring-loaded scoop helps portion muffins evenly for uniform size and baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 301kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 49mg | 16% |
| Sodium | 163mg | 7% |
| Potassium | 91mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 288IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 100mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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