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Lemon Poppyseed Muffins
A lemon lovers favorite, these moist, fluffy lemon poppy seed muffins are easy to make with simple ingredients and topped with a wonderful sweet lemon glaze for that extra lemon flavor.
Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings: 12 muffins
Calories: 310 kcal
Course:
Dessert , Breakfast
Cuisine:
American
Ingredients
- 3 cups all-purpose flour
- 1 cup granulated sugar
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cup PLAIN yogurt full fat
- 2 tablespoons fresh lemon juice
- 1 ½ tablespoons grated lemon zest
- 2 large eggs
- 8 tablespoons butter unsalted, melted and cooled slightly
For the glaze
- ¼ cup fresh lemon juice
- ¼ cup granulated sugar
- 2 tablespoons coarse sugar
Instructions
- Preheat the oven to 375° F and add paper liners to a 12 hole muffin tin.
- In a large mixing bowl, add the all-purpose flour, sugar, poppy seeds, baking powder, baking soda and salt and stir to combine.
- In a separate medium bowl, add the yogurt, lemon juice, lemon zest, and eggs and whisk together thoroughly.
- Pour the wet ingredients to the dry ingredients and stir together just until barely combined. Then add the melted butter and fold in gently.
- Using a large cookie scoop, add the batter to each lined muffin tin hole until equally filled.
- Place in the preheated oven and bake for 25 minutes.
- Make the syrup:
- After baking, add the lemon juice and sugar to a small saucepan and heat over medium heat, stirring very often for about 5 minutes until it thickens.
- Brush or drizzle the syrup on the top of each muffins and then sprinkle with coarse sugar.
Cup of Yum
Notes
- Refrigerate: Place the muffins in an airtight container and store in the refrigerator for 3-4 days. Let sit at room temperature or heat in the microwave for 10-15 seconds to warm.
- Freeze: you can freeze them in a freezer bag with the air pressed out for up to 2 months.
- Add 1 cup of fresh or frozen blueberries.
- Use gluten free flour if desired.
- Swap the yogurt for sour cream.
Nutrition Information
Serving
1muffin
Calories
310kcal
(16%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
55mg
(18%)
Sodium
231mg
(10%)
Potassium
215mg
(6%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
309IU
(6%)
Vitamin C
3mg
(3%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 310
% Daily Value*
| Serving | 1muffin | |
| Calories | 310kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 55mg | 18% |
| Sodium | 231mg | 10% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 309IU | 6% |
| Vitamin C | 3mg | 3% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.