Description
Delight in these zesty Lemon Poppy Seed Muffins, perfectly moist with a refreshing citrus punch and a subtle crunch from poppy seeds. These muffins are easy to make and feature a tangy lemon glaze drizzle, ideal for breakfast or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 3 cups white flour (spooned into measuring cup and leveled)
- 1 cup white granulated sugar
- 2 Tablespoons poppy seeds
- 1 Tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 ½ cups whole milk lemon yogurt
- 1 teaspoon lemon extract (optional)
- 2 Tablespoons fresh lemon juice
- 1 ½ Tablespoons grated lemon zest
- 2 large eggs (room temperature)
- ½ cup unsalted butter (melted and cooled to room temperature)
Glaze
- ½ cup powdered sugar
- Fresh lemon juice (enough to achieve desired glaze consistency)
Instructions
- Preheat the Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking.
- Prepare Muffin Tin: Line a muffin tin with cupcake liners or lightly spray with non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
- Mix Wet Ingredients: In a separate bowl, whisk together the lemon yogurt, lemon extract (if using), fresh lemon juice, grated lemon zest, and eggs until smooth and combined.
- Combine Wet and Dry: Create a well in the center of the dry ingredients and pour in the wet ingredients.
- Fold Batter: Gently fold the wet and dry ingredients together with a spatula until just combined, being careful not to overmix.
- Add Butter: Fold in the melted, cooled unsalted butter gently to incorporate it evenly into the batter.
- Fill Muffin Cups: Evenly divide the batter among the muffin cups in the prepared tin.
- Initial Bake: Place the muffin tin on the center rack of the preheated oven and bake for 10 minutes.
- Rotate and Continue Baking: Rotate the muffin tin 180 degrees to ensure even baking, then bake for an additional 10 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Cool Muffins: Remove the muffin tin from the oven and transfer muffins to a wire rack to cool completely.
- Prepare Lemon Glaze: In a small bowl, mix the powdered sugar with fresh lemon juice, adding juice gradually until you achieve a drizzle-friendly consistency. Drizzle the glaze over cooled muffins and serve.
Notes
- Use room temperature eggs to help the batter mix more evenly and produce fluffier muffins.
- Be careful not to overmix the batter to maintain the muffins’ light and tender texture.
- If lemon extract is unavailable, increase the fresh lemon juice slightly for added flavor.
- Allow muffins to cool completely before glazing to prevent the glaze from melting and running off.
- Store muffins in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness.
