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Lemon Poppy Seed Muffins Recipe
Amy

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Ingredients Method

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

Method
 

  1. Preheat the oven to 400°F and lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the yogurt, eggs, sugar, melted butter, milk, lemon juice and zest, and vanilla.
  4. 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.
  5. 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.
  6. Drizzle the cooled muffins with the lemon glaze, if using.
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