Lemon Poppy Seed Muffins
Fluffy and moist, these lemon poppy seed muffins are the perfect bakery-style treat for breakfast or an afternoon snack.
Print
Pin
Servings: muffins
equipment
ingredients
muffins
- 3 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 2 Tbsp poppy seeds
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups plain greek yogurt
- 2 1/2 Tbsp fresh lemon juice
- 1 1/2 Tbsp grated lemon zest
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 8 Tbsp unsalted butter melted and cooled
glaze
- 1/2 cup powdered sugar
- 2 Tbsp lemon juice
- Garnish: lemon zest and poppy seeds optional
instructions
- Preheat the oven to 375˚F. Place oven rack in the middle position. Line a 12-cup muffin tin with paper liners. You can also use nonstick cooking spray to grease the pan, if you prefer.
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk together yogurt, lemon juice, lemon zest, eggs, and vanilla until combined. Pour wet mixture into the dry ingredients, stirring until just combined.
- Pour in melted butter. Stir together until just combined. It is ok if there are a couple of flour streaks in the batter. Just make sure not to over mix the batter.
- Scoop the batter into the prepared muffin tin, evenly dividing the batter between the 12 cups.
- Bake for 20 to 25 minutes, until the edges are golden brown and the middles are set. A toothpick inserted into the center should come out clean.
- Let muffins cool while you make the glaze. To make the glaze, whisk togetehr powdered sugar and lemon juice until smooth. Drizzle over muffins.
- Store muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months*.
video
notes
*Store. Leftover muffins can be stored in an airtight container at room temperature for up to 3 days. Make sure to cool the muffins completely before glazing and storing in an airtight container.
Reheat. If you like to warm your muffins, you can do so in the microwave for about 10 seconds. You can also reheat it in the oven at 350˚F for about 5 minutes.
Freeze. Cool the muffins completely. I recommend freezing them without the glaze, but you can also freeze them with the glaze as well (it will just come off a little on the plastic wrap when you unwrap them). Wrap each muffin tightly in a layer of plastic wrap, then a layer of aluminum foil. This is the best way to avoid freezer burn! I like to store mine in freezer bags so I can easily label the bag with what it is and the date. This is much easier than writing the name and date on each individually wrapped muffin. Muffins can be stored in the freezer for up to 3 months.
Thaw. Place muffin(s) on the countertop overnight to thaw. Enjoy them at room temperature or warm them up. You can also heat them up from frozen in the oven at 350˚F for 10 to 15 minutes, or in the microwave for 30 seconds per muffin.
nutrition
Calories: 318kcal | Carbohydrates: 52g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 222mg | Potassium: 100mg | Fiber: 1g | Sugar: 27g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg
Calories: 318kcal