Lemon Poppy Seed Muffins
These Lemon Poppy Seed Muffins are incredibly light and moist with a wonderful burst of lemony goodness. The lemon glaze adds that perfect punch of flavor to take these muffins over the top! Enjoy these muffins for breakfast, with coffee, or as an after school treat for the kiddos. Whether you want a light snack or a late night nibble, Lemon Poppy Seed Muffins are always a favorite with their perfect balance of sweet and lemony deliciousness.
What You’ll Need for Lemon Poppy Seed Muffins
- all-purpose flour
- granulated sugar
- poppy seeds
- baking powder
- baking soda
- salt
- eggs
- lemon yogurt
- vegetable oil
- lemon juice, freshly squeezed
- milk
- confectioners’ sugar
- lemon zest
A Few Tips for Making Muffins
- Don’t overmix: When making muffins or quick-breads, it’s important to not overmix the batter. Once you add the flour, stir just until everything is combined. Overmixing creates gluten which will make your muffins tough instead of light and fluffy.
- Check Lemon Poppy Seed Muffins with a toothpick: Just like you can check a cake or quick bread with a toothpick, it’s easy to check muffins for doneness using a toothpick or thin skewer. If the pick comes out gooey or with sticky crumbs, give your muffins a few more minutes. Watch carefully so you don’t overbake them.
- Glaze and Icing: These muffins have a nice hint of lemon from the lemon flavored yogurt, but the lemon glaze is definitely what gives them that extra pop of flavor. You can skip the icing drizzle if you prefer, but it definitely brings a touch of sweetness that helps balance the burst of lemon. The glaze should be added while the muffins are still warm, but don’t add the icing until they have cooled completely.
Servings: 12 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, large
- 1 cup yogurt, lemon flavored
- 1/4 cup vegetable oil
- 1 Tbsp grated lemon zest, for garnish, optional
LEMON GLAZE
- 1/3 cup lemon juice, preferably, freshly squeezed
- 3 Tbsp sugar
ICING (optional)
- 1-1/4 cups confectioners' sugar
- 3 Tbsp milk, + more as needed
GARNISH
- Finely grated lemon zest, optional
Directions
Muffins:
Preheat oven to 400° F.
- Lightly grease a muffin pan or line with paper or silicone liners.
- In a large bowl, combine flour, 3/4 cup sugar, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, combine eggs, lemon yogurt, vegetable oil, and lemon zest. Stir together until mixture is well combined. Pour the mixture over the flour and stir just enough to combine. Do not overmix.
- Spoon batter into prepared muffin cups. Bake in preheated oven for approximately 20 minutes, just until they start turning a light golden brown. A toothpick inserted in the center should come out clean. Do not overbake or the muffins will be dry.
Prepare the Lemon Glaze:
- Combine the fresh lemon juice with 3 tablespoons of sugar; stirring to dissolve the sugar.
- While still warm, 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 drizzling with the icing.
Icing Drizzle (optional):
- 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.
- 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. Garnish with a little lemon zest, if desired.
Notes
Mini Muffins – Makes approximately 24-36 mini muffins (depending on pan size)
Bake about 15 minutes or until golden brown and a toothpick comes out clean.
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