Delicious Lemon Poppy Seed Muffins

These yummy muffins are definitely one of my family’s favorites. If I make a dozen muffins, they won’t make it past breakfast. The drizzle of icing definitely adds a nice touch, but many mornings I skip the icing altogether. The lemon glaze is plenty to give these wonderful Lemon Poppy Seed Muffins a wonderful flavor. Just make plenty, they won’t last long!

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The BEST Lemon Poppy Seed Muffins

These yummy Lemon Poppy Seed Muffins are light and moist with a wonderful touch of lemon. They're perfect for breakfast, with coffee, as an after school treat, or any time you want a light snack. These muffins are always a favorite with their perfect balance of sweet and lemony goodness.

Servings

Muffins

Ingredients

Muffins

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/4 cup poppy seeds
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 2 eggs
• 1 cup yogurt, lemon flavored
• 1/4 cup vegetable oil
• 1 Tbsp grated lemon zest

Lemon Glaze:

• 1/3 cup lemon juice
• 3 Tbsp sugar

Icing (optional):

• 1-1/4 cups powdered sugar
• 3 Tbsp milk + more as needed

Servings Muffins Ingredients Muffins 2 cups all-purpose flour 3/4 cup sugar 1/4 cup poppy seeds 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 2 eggs 1 cup yogurt, lemon flavored 1/4 cup vegetable oil 1 Tbsp grated lemon zest Lemon Glaze: 1/3 cup lemon juice 3 Tbsp sugar Icing (optional): 1-1/4 cups powdered sugar 3 Tbsp milk + more as needed

Instructions

Preheat oven to 400° F.

1. Lightly grease a muffin pan or line with silicone or paper liners. In a large bowl, combine the flour, 3/4 cup of sugar, poppy seeds, baking powder, baking soda, and salt.
2. In a separate bowl, combine the eggs, lemon yogurt, vegetable oil, and lemon zest. Stir together until the mixture is well combined. Pour over the flour mixture and stir just to combine. Be very careful not to overmix the batter.
3. Spoon the muffin batter evenly in the prepared muffin cups. Bake in the preheated oven for approximately 20 minutes, until they just start turning a light golden brown along the top edges. A toothpick inserted in the center of the muffin should come out clean. Don't overbake or the muffins will be dry.

Prepare the Lemon Glaze:

1. Combine the fresh lemon juice with 3 tablespoons of sugar; stirring to dissolve the sugar.
2. Place the muffins on a cooling rack over a sheet tray or piece of aluminum foil. Pierce the top of each muffin several times with a toothpick. Slowly spoon about 1 tablespoon of the lemon glaze over the top of each muffin. Let the muffins cool before icing.

Icing Drizzle (optional):

1. Combine the powdered sugar and milk, stir until smooth. If the icing is too thick, add a few more drops of milk until it reaches the desired consistency.
2. Spoon the icing into a ziptop bag; seal. Snip a small corner off the bottom of the bag and drizzle the icing over the muffins.