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Lemon Poppy Seed Muffins

Lemon poppy seed muffins are a delightful treat that blend bright, zesty flavors with the unique crunch of poppy seeds. Perfect for breakfast, an afternoon snack, or dessert.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Keyword: Easy
Servings: 12 muffins
Calories: 200kcal

Ingredients

Dry Ingredients

  • 1.5 cups All-purpose flour
  • 0.5 teaspoon Baking powder
  • 0.25 teaspoon Baking soda
  • 0.25 teaspoon Salt
  • 2 tablespoons Poppy seeds

Wet Ingredients

  • 0.33 cup Soft butter
  • 0.75 cup Granulated sugar
  • 2 large Eggs
  • 0.67 cup Vanilla yogurt
  • 0.5 teaspoon Vanilla extract
  • 2 tablespoons Lemon zest
  • 3 tablespoons Fresh lemon juice

Glaze

  • 1 cup Powdered sugar
  • 2-3 tablespoons Fresh lemon juice (for glaze)

Instructions

  • Step 1: Preheat your oven to 350°F (175°C).
  • Step 2: Line a 12-cup muffin tin with paper liners or lightly grease it.
  • Step 3: In a medium-sized mixing bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
  • Step 4: In a large mixing bowl, cream the soft butter and granulated sugar together until light and fluffy.
  • Step 5: Beat in the eggs one at a time, then mix in the yogurt, lemon zest, and lemon juice until smooth.
  • Step 6: Gradually add the dry ingredients to the wet ingredients, folding gently.
  • Step 7: Spoon the batter into the muffin tin, filling each cup about two-thirds full.
  • Step 8: Bake for 18-20 minutes, checking for doneness with a toothpick.
  • Step 9: Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack. Prepare the glaze by mixing powdered sugar with lemon juice and drizzle over cooled muffins.

Equipment

  • Muffin Tin
  • Mixing Bowl
  • Electric Mixer

Notes

Store muffins in an airtight container at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months.