Lemon Poppy Seed Muffins
These Lemon Poppy Seed Muffins are a burst of sunshine in every bite, combining zesty citrus with delicate crunch. In just 35 minutes, you can whip up a batch of these golden, tender muffins that are perfect for breakfast or a midday treat.
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.
Tried this recipe?Let us know how it was!