Lemon Poppy Seed Muffins

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Start your day off right with these delightful lemon poppy seed muffins. Moist and packed with tangy citrus flavor, they are topped with a delectable lemon glaze that adds just the right amount of sweetness.

 

lemon poppy seed muffins

WHAT YOU’LL NEED FOR THIS RECIPE

 Greek yogurt is a key ingredient that helps keep the muffins moist, so be sure to use a whole milk yogurt between 2 and 5 percent for the best results. Enjoy with a warm cup of tea or coffee for the ultimate breakfast experience!

Ingredients:

  • 2 cups (254g) plain flour
  • 3/4 cup (150g) white sugar
  • 2 tbsp poppy seeds
  • 1 tbsp leavening agent
  • 1/2 tsp sodium bicarbonate
  • 1/2 tsp pure salt
  • 1 cup fresh milk, at ambient temperature
  • 1 bar (113g) pure butter, melted and brought to room temperature
  • 1 large egg, at ambient temperature
  • 2 tbsp freshly squeezed lemon juice
  • 1.5 tbsp freshly grated lemon rind

For the lemon icing:

  • 1 cup (125g) icing sugar
  • 2 tbsp freshly squeezed lemon juice

Ingredients to make lemon poppy seed muffins on a marble counter.

HOW TO MAKE LEMON POPPY SEED MUFFINS

  1. Preheat the oven to 425F.
  2. Sift together flour, baking powder, and baking soda in a bowl, then whisk in the poppy seeds.
  3. In a separate large bowl, combine granulated sugar and lemon zest, and rub the zest into the sugar to release its oils and enhance the lemon flavor. Whisk together yogurt, milk, butter, eggs, lemon juice, vanilla, and salt.
  4. Pour the wet ingredients into the dry ingredients and fold the batter together until just combined. Be careful not to overmix.
  5. Divide the batter evenly among muffin liners, and bake until golden brown on top.
  6. Whisk together confectioners’ sugar and lemon juice for the glaze, then drizzle it over the muffins. Enjoy as a delightful breakfast or snack anytime!

PRO-TIPS FOR THIS RECIPE

  1. Opt for thicker yogurt like Greek yogurt or skyr instead of plain yogurt. Using plain yogurt can make the batter too runny and cause the muffins to spread more instead of puffing up.
  2. No fresh lemons? No problem! You can use 2 1/2 teaspoons of lemon extract in place of lemon zest. You can also substitute lemon juice for 1/2 teaspoon of white vinegar. Don’t worry, you won’t be able to taste the vinegar in the baked muffins!
  3. Use a spring-loaded scoop to fill the muffin tin with batter. This will help you get evenly sized muffins. A heaping 1/4 cup scoop works well with most muffin liners.
  1. Want to switch up the flavor? Try using Meyer lemons instead of regular lemons for a unique twist.
  1. For a sugary crust, sprinkle the tops of the muffins with sugar before baking.
  1. To get a perfect drizzle, put the lemon glaze in a zip-top bag, seal it, and cut a small hole in one corner. Squeeze the glaze out over the muffins.
  1. Store leftover muffins in an airtight container at room temperature. Muffins are best if eaten within three days.

Lemon Poppy Seed Muffins

FAQ

  1. Are poppy seeds safe to eat?

Yes, poppy seeds are safe to eat. However, if you don’t like them or have concerns, you can leave them out and still make delicious muffins.

  1. Do I have to use yogurt in my muffins?

No, you don’t have to use yogurt. You can use sour cream instead if you have it or prefer to use it. You can also use whole cultured buttermilk and omit the whole milk from the recipe.

  1. My batter is very thick. Is that normal?

Yes, that’s normal. Because of the Greek yogurt, the batter is thick like a pound cake batter instead of runny like many muffin recipes.