Lemon Poppy Seed Muffins Recipe
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4.9
2,163 reviews
Excellent
Lemon Poppy Seed Muffins Recipe
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Lemon Poppy Seed Muffins are a bakery-style breakfast treat that comes together easily with simple ingredients and minimal effort. Don’t forget to drizzle the tangy lemon glaze on top!
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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 whole milk Greek yogurt (240g)
- ⅓ cup whole milk (80ml)
- ½ cup unsalted butter melted (113g)
- 2 large eggs (110g)
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
For the Glaze:
- 1 cup powdered sugar (120g)
- 2 tablespoons fresh lemon juice
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 the right kind of yogurt. Greek yogurt is thicker than regular yogurt. A classic plain yogurt is too runny and will add too much moisture to your batter, causing the muffin tops to spread more than puff. If you don’t have Greek yogurt, a thicker yogurt like skyr or full-fat sour cream will work great in this recipe.
- If you don’t have fresh lemons, 2½ teaspoons of lemon extract can be used in place of the lemon zest. Substitute the lemon juice in the batter for 2½ teaspoons of water mixed with ½ teaspoon white vinegar. (Don’t worry! You can’t taste the vinegar in the baked muffins!) Use milk, water, or another citrus juice for the glaze.
- Use a spring-loaded scoop to fill muffin liners with batter for evenly sized muffins. A heaping ¼ cup scoop fits my muffin cups perfectly.
Nutrition Information
Show Details
Serving
1muffin
Calories
301kcal
(15%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
49mg
(16%)
Sodium
163mg
(7%)
Potassium
91mg
(3%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
288IU
(6%)
Vitamin C
3mg
(3%)
Calcium
100mg
(10%)
Iron
2mg
(11%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
4.9
2,163 reviews
Excellent
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