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Lemon Poppy Seed Muffins Recipe

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4.2 from 81 reviews

These Lemon Poppy Seed Muffins are moist, tender, and bursting with fresh lemon flavor complemented by a delightful crunch from poppy seeds. Topped with a tangy lemon glaze that adds the perfect sweet and citrusy finish, these muffins make a perfect breakfast treat or afternoon snack.

  • Total Time: 40 minutes
  • Yield: 12 muffins

Ingredients

Dry 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

Wet Ingredients

  • 1 ½ cups plain full-fat yogurt
  • 2 tablespoons fresh lemon juice
  • 1 ½ tablespoons grated lemon zest
  • 2 large eggs
  • 8 tablespoons unsalted butter, melted and cooled slightly

For the Lemon Glaze

  • ¼ cup fresh lemon juice
  • ¼ cup granulated sugar
  • 2 tablespoons coarse sugar

Instructions

  1. Preheat and Prepare: Preheat your oven to 375° F (190° C) and line a 12-hole muffin tin with paper liners to ensure easy removal and clean-up.
  2. Mix Dry Ingredients: In a large mixing bowl, combine the all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt. Stir well to evenly distribute all ingredients.
  3. Prepare Wet Ingredients: In a separate medium bowl, whisk together the plain full-fat yogurt, fresh lemon juice, grated lemon zest, and eggs until the mixture is smooth and fully combined.
  4. Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl and gently stir just until barely combined to avoid overmixing which can make muffins tough. Then add the melted and slightly cooled butter and fold it in gently until incorporated.
  5. Fill Muffin Tins: Using a large cookie scoop, evenly distribute the batter into the lined muffin tin, filling each cup equally for uniform baking.
  6. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 25 minutes, or until a toothpick inserted in the center comes out clean and the muffins are golden on top.
  7. Prepare Lemon Glaze: While muffins bake, add the fresh lemon juice and granulated sugar to a small saucepan. Heat over medium heat, stirring frequently for about 5 minutes until the mixture thickens into a syrup consistency.
  8. Glaze the Muffins: Once muffins are baked and slightly cooled, brush or drizzle the lemon syrup over the tops of each muffin, then sprinkle with coarse sugar for a delightful crunch and extra sweetness.

Notes

  • Refrigerate: Store muffins in an airtight container in the refrigerator for 3-4 days. Bring to room temperature or warm slightly in the microwave for 10-15 seconds before serving.
  • Freeze: Muffins freeze well. Place in a freezer bag with air pressed out and freeze for up to 2 months. Thaw at room temperature when ready to eat.
  • Add-Ins: For a fruity twist, add 1 cup of fresh or frozen blueberries to the batter before baking.
  • Gluten-Free Option: Substitute all-purpose flour with gluten-free flour blend for a gluten-free version.
  • Sour Cream Substitute: Replace the yogurt with sour cream for a richer, tangier muffin.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://flavorhug.com/lemon-poppy-seed-muffins-recipe/