Description
These Bakery-Style Lemon Poppy Seed Muffins are moist, tangy, and bursting with fresh lemon flavor complemented by crunchy poppy seeds. With a tender crumb enriched by Greek yogurt and a glossy lemon glaze topping, these muffins offer a perfect balance of sweet and tart that feels like a gourmet treat straight from a bakery.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (spooned and levelled)
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups Greek yogurt
- 1 cup granulated sugar
- 1/2 cup oil
- 3 tablespoons lemon juice (fresh preferred, but bottled is fine)
- 2 tablespoons grated lemon zest
- 2 large eggs
Glaze
- 1 cup icing sugar
- 3 tablespoons lemon juice
Instructions
- Prep: Heat the oven to 425°F (220°C) and line a 12-cup muffin pan with nonstick liners to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt to evenly distribute all leavening agents and poppy seeds.
- Mix Wet Ingredients: In a separate large measuring jug, whisk together the Greek yogurt, granulated sugar, oil, lemon juice, lemon zest, and eggs until the mixture is smooth and homogenous.
- Make Batter: Pour the wet ingredients over the dry ingredients and stir gently just until combined; it’s okay if the batter has some lumps. Overmixing can make muffins tough. Divide the batter evenly into the prepared muffin cups.
- Bake: Immediately reduce the oven temperature to 400°F (204°C). Bake the muffins at this temperature for 5 minutes, then reduce the oven temperature again to 360°F (182°C) — do not open the oven door during this transition. Continue baking for an additional 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Glaze: Allow the muffins to cool in the pan for 5 minutes before transferring them to a cooling rack to cool completely. To prepare the glaze, mix the icing sugar and lemon juice together until thick and smooth. Spread the glaze evenly over the cooled muffins to finish.
Notes
- Use fresh lemon juice and zest for the brightest flavor.
- Do not overmix the batter; lumps are fine to keep muffins tender.
- Ensure oven temperature is adjusted as specified for ideal muffin rise and crumb texture.
- The glaze should be thick enough to coat the muffins without running off.
- Store leftover muffins in an airtight container at room temperature for up to 2 days or freeze for longer storage.
