Lemon Poppy Seed Muffins
Serves 12
These lemon poppy seed muffins are moist, tender, and bursting with bright citrus flavor. I love them plain for breakfast or a snack, but for a bakery-worthy treat, you can top them with my easy lemon glaze. For a stronger lemon flavor without the glaze, add ½ teaspoon lemon extract to the batter.
Ingredients
- 2¼ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup whole milk Greek yogurt
- 2 large eggs
- ⅔ cup granulated sugar*
- ½ cup unsalted butter, 1 stick, melted**
- ½ cup milk
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- Lemon Glaze, optional
Instructions
- Preheat the oven to 400°F and lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the yogurt, eggs, sugar, melted butter, milk, lemon juice and zest, and vanilla.
- Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Fold in the poppy seeds. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
- Bake for 17 to 22 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Drizzle the cooled muffins with the lemon glaze, if using.
Notes
*For naturally sweetened lemon poppy seed muffins, replace the sugar with maple syrup. Omit the milk to compensate for the extra liquid. The muffin batter should be thick, but if it feels too thick or dry, add milk 1 tablespoon at a time to moisten it.
**Avocado oil or vegetable oil works too.