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Lemon Poppy Seed Muffins
4.9 (721 reviews)
These tender, lemony muffins are sure to brighten your morning!
Total Time22
Servings12
292
Caloriesper servingNutrition Information
292
Calories
10 g
Fat
47 g
Carbs
6 g
Protein
1 g
Fiber
28 g
Sugar
Ingredients
For the Muffins:
- 2¼ cups all-purpose flour (313g)
- 2 teaspoons baking powder (8g)
- ¼ teaspoon baking soda (2g)
- 2 tablespoons poppy seeds (23g)
- 1 cup sugar (186g)
- 2 tablespoons lemon zest (6g)
- 1 cup whole milk greek yogurt (245g)
- ⅓ cup whole milk (78mL)
- ½ cup unsalted butter (melted (113g)
- 2 large eggs (110g)
- 1 tablespoon fresh lemon juice (15mL)
- 1 teaspoon vanilla extract (5mL)
- ¼ teaspoon kosher salt (2g)
For the Glaze:
- 1 cup powdered sugar (113g)
- 2 tablespoons fresh lemon juice (30mL)
Instructions
- 1Preheat oven to 425F. Line a 12-cup muffin pan with paper liners.
- 2For muffins: In a large bowl, sift together flour, baking powder, and baking soda. Whisk in poppy seeds and salt.
- 3In another large bowl, combine sugar and lemon zest. Working with your hands, rub zest into sugar until fully combined. Add yogurt, milk, melted butter, eggs, lemon juice, and vanilla. Whisk until smooth. Pour into flour mixture and fold just until combined. (Batter will be thick.) Divide batter evenly among paper liners.
- 4Bake for 15 to 17 minutes or until tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Let muffins cool in pan for 10 minutes. Remove and finish cooling on a wire rack.
- 5For glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled muffins.