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Lemon Poppy Seed Muffins Recipe

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4.1 from 5 reviews

These Lemon Poppy Seed Muffins are a delightful treat bursting with fresh lemon flavor and delightful poppy seed texture. Moist and tender with a tangy lemon glaze, they make a perfect breakfast or snack to brighten your day.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
  • Total Time: 27 minutes
  • Yield: 12 muffins
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

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

Glaze

  • 1 cup powdered sugar (120g)
  • 2 tablespoons fresh lemon juice

Instructions

  1. Preheat the Oven: Preheat your oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners to prepare for baking.
  2. Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, baking powder, baking soda, poppy seeds, and kosher salt until well combined.
  3. Prepare Lemon Sugar: In another large bowl, combine sugar and lemon zest. Use your hands to rub the zest into the sugar until the sugar feels damp and fragrant.
  4. Combine Wet Ingredients: Add Greek yogurt, whole milk, melted butter, eggs, fresh lemon juice, and vanilla extract to the lemon sugar mixture. Whisk thoroughly until smooth and creamy.
  5. Make the Batter: Pour the wet ingredients into the dry ingredients and gently fold together just until combined. The batter will be thick but avoid overmixing to keep muffins tender.
  6. Fill Muffin Cups: Divide the batter evenly among the prepared muffin liners in the pan.
  7. Bake Muffins: Bake for 15 to 17 minutes or until the muffin tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
  8. Cool Muffins: Allow the muffins to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
  9. Prepare Glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and pourable.
  10. Glaze Muffins: Drizzle the lemon glaze over the cooled muffins, letting it set before serving.

Notes

  • For best results, use fresh lemon zest and juice to maximize flavor.
  • Do not overmix the batter to ensure muffins stay light and fluffy.
  • You can substitute whole milk Greek yogurt with plain Greek yogurt if preferred.
  • Muffins are best enjoyed fresh but can be stored airtight for up to 3 days.
  • For a dairy-free option, substitute milk and butter with your preferred plant-based alternatives.

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