Lemon Poppy Seed Muffins
Servings 12 muffins
Lemon Poppy Seed Muffins are made with Greek yogurt and pantry staples, creating perfectly tender muffins that are topped with a lemony glaze! These homemade muffins take just 20 minutes to bake!
Ingredients
- ½ cup greek yogurt room temperature
- ½ cup lemon juice fresh is best (room temperature)
- 1 cup granulated sugar
- 3 tablespoons lemon zest
- ½ cup salted butter room temperature
- 2 large eggs room temperature
- 2 cups all-purpose flour
- 2 Tablespoons poppy seeds
- 2 teaspoon baking powder
- ½ teaspoon salt
Glaze:
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- 1 tablespoon whole milk
Instructions
- Preheat the oven to 425°F and line your muffin pans with liners or spray them well with non-stick spray.
- In a small bowl, mix together the room temperature greek yogurt and lemon juice.½ cup greek yogurt, ½ cup lemon juice
- Place the sugar in a small bowl and add the lemon zest to it. Rub this mixture together, between your fingers, to allow the lemon oils to permeate the sugar.1 cup granulated sugar, 3 tablespoons lemon zest
- Cream together the room temperature butter and the lemon sugar. Mix in the room temperature eggs, one at a time.½ cup salted butter, 2 large eggs
- Add the yogurt and lemon juice mixture to this bowl and combine this well.
- In a separate large bowl, whisk together the flour, poppy seeds, baking powder, and salt. Make a well (hole) in the center of this dry mixture.2 cups all-purpose flour, 2 Tablespoons poppy seeds, 2 teaspoon baking powder, ½ teaspoon salt
- Pour the wet mixture (butter, yogurt, etc) into the well in the dry ingredients. Stir only to moisten (it is okay if there are still some small lumps). Do not over-mix, or the muffins will be tough.
- Divide the batter equally among the 12 muffin cups. Smooth out the tops of the batter if desired.
- At this point, I like to let the muffins sit on the counter for about 20 minutes before placing them in the oven. I find that they rise slightly higher if I include this step, but they will still be great without it.
- Bake at 425°F for 5 minutes. Then, turn the oven down to 350°F and continue baking for another 12 to 15 minutes.
- While the muffins are cooling, prepare the glaze by whisking together the powdered sugar, milk, and lemon juice. You may adjust the amount of lemon juice depending on how thin you’d like the glaze to be.½ cup powdered sugar, 1 tablespoon lemon juice, 1 tablespoon whole milk
- Allow the muffins to cool for at least 10 minutes before removing them from the pan and glazing them.
- Use a fork to drizzle the glaze back and forth across the tops of the muffins.
Notes
- Can I Make This Lemon Poppy Seed Muffins Recipe Without Greek Yogurt? You can just replace Greek yogurt with sour cream. Then continue making the Lemon Poppy Seed Muffins with sour cream by following the rest of the recipe instructions.
- Are Poppy Seed Muffins Good For You? Poppy seeds are actually very good for you! They’re a great source of fiber, calcium, iron, and healthy fats! On the flip side, the muffins are made with sugar and butter and topped with a sugary glaze. So the rule of thumb that everything is good in moderation could probably fit here as well!
- Can You Freeze Lemon Poppy Seed Muffins? Yes! Just place the muffins without paper liners into a Ziploc bag and squeeze the air out of it. Then store them in the freezer for up to 3 months. If you plan to freeze the muffins ahead of time I’d recommend leaving the glaze off of them. Then just make and add the glaze when the muffins have thawed out.
- How Do I Store These Lemon Muffins? Place them in an airtight container and store them at room temperature for up to 3 days. You could also place them in the refrigerator to enjoy for up to 5 days.
- Can I Make These Without Poppy Seeds? You can!
- Could I Swap The Butter In This Recipe Out For Oil? I prefer the flavor that the butter adds to the muffins but yes, oil would work fine as well. Just substitute the same amount.
- How Do I Know If The Lemon Poppyseed Muffins Have Finished Baking? The edges of the muffins will start to become golden and the tops will have a dome to them. To ensure they’re done baking you can stick a toothpick or cake tester into the center of one. If it tester or pick comes out clean, or with just a few soft crumbs on it, the muffins are done baking!
- Can I Make This Muffin Batter Ahead Of Time? Yes! The mixed batter will last for up to 3 days in the refrigerator. When you go to bake the batter off just fold the batter gently to incorporate all of the ingredients again.
- How Can I Be Careful Not To Over-Mix The Batter? I’d suggest keeping the number of stirs to mix the batter under 12. The batter may still be lumpy but that’s totally ok!
Nutrition
Calories: 256kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 180mg | Potassium: 141mg | Fiber: 1g | Sugar: 22g | Vitamin A: 280IU | Vitamin C: 6mg | Calcium: 74mg | Iron: 1mg
Find it online: www.sugarandsoul.co/lemon-poppy-seed-muffins/