Lemon Poppy Seed Muffins
Tender, zesty lemon poppy seed muffins made with yogurt and plenty of fresh lemon, finished with a tangy lemon glaze. Bright, moist and easy to bake.
By Tasty Nest Recipes Editorial TeamPublished
55 min total 12 muffinsEasy
Photo: Rusty Clark ~ 100K Photos · CC BY 2.0. Illustrative photo; your results may look different.
About this recipe
These lemon poppy seed muffins are bright and fresh, with a soft, moist crumb from yogurt and melted butter and a gentle crunch from the poppy seeds.
Rubbing the lemon zest into the sugar before mixing releases its fragrant oils, so the lemon flavour runs all the way through. A simple lemon glaze on top adds an extra tangy finish.
Equipment you'll need
- 12-cup muffin tin
- Paper liners
- Two mixing bowls
Tips for success
- Zest the lemons before juicing them; it is much easier.
- Do not overmix the batter, or the muffins will be tough.
- For a thinner, more translucent glaze, add an extra teaspoon of lemon juice.
Substitutions and variations
- Use orange zest and juice for orange poppy seed muffins.
- Replace the yogurt with buttermilk.
- Skip the glaze and sprinkle the tops with coarse sugar before baking.
Storage and reheating
To store: Store in an airtight container at room temperature for up to 3 days, or freeze unglazed muffins for up to 3 months.
To reheat: Warm in a 300°F (150°C) oven for 5 minutes, or eat at room temperature.
Recipe
Lemon Poppy Seed Muffins
Tender, zesty lemon poppy seed muffins made with yogurt and plenty of fresh lemon, finished with a tangy lemon glaze. Bright, moist and easy to bake.
- Prep
- 15 min
- Cook
- 20 min
- Cool
- 20 min
- Total
- 55 min
- Yield
- 12 muffins
- Level
- Easy
Ingredients
Tick off ingredients as you gather them.
Muffins
Lemon glaze
Instructions
Step 1: Heat the oven
Heat the oven to 375°F (190°C) and line the muffin tin with paper liners.
Step 2: Rub the zest into the sugar
In a large bowl, rub the lemon zest into the sugar with your fingertips until fragrant and slightly damp.
Step 3: Mix the dry ingredients
Whisk the flour, baking powder, baking soda, salt and poppy seeds into the lemon sugar.
Step 4: Mix the wet ingredients
In another bowl, whisk the eggs, yogurt, melted butter, lemon juice and milk until smooth.
Step 5: Combine and fill
Fold the wet ingredients into the dry until just combined. Divide among the liners, filling them about three-quarters full.
Step 6: Bake
Bake for 18 to 20 minutes, until golden and a skewer inserted in the centre comes out clean.
Step 7: Glaze
Cool in the tin for 5 minutes, then transfer to a rack. Whisk the powdered sugar and lemon juice into a thick glaze and spoon over the warm muffins. Let set for 15 minutes.
Cuisine: American · Course: Breakfast
Estimated nutrition per serving
- Calories
- 260
- Protein
- 4 g
- Fat
- 10 g
- Carbs
- 40 g
- Fibre
- 1 g
- Sugars
- 23 g
Approximate values estimated from typical nutrition data for the listed ingredients, excluding optional toppings and serving suggestions. Actual values vary with brands, portion sizes and substitutions. Not verified by a dietitian or laboratory analysis.
tastynestrecipes.com/recipes/lemon-poppy-seed-muffins
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