Buy Now → Lemon Poppyseed Muffins
A lemon poppyseed muffin recipe made with Greek yogurt, zingy fresh lemon juice and lemon zest, and a sweet, simple poppyseed glaze.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 12 muffins 1x
- Category: Breakfast
- Method: Oven
Ingredients
Muffins:
256 grams all purpose flour (2 cups)
210 grams granulated sugar (1 cup)
20 grams poppy seeds (2 tablespoons)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
120 grams plain Greek yogurt (1/2 cup)
113 grams unsalted butter (1/2 cup / 1 stick), melted
2 eggs
30 milliliters lemon juice (2 tablespoons)
2 tablespoons lemon zest (zest of 2 lemons)
75 milliliters whole milk (1/3 cup)
1 teaspoon lemon oil
Glaze:
65 grams confectioner’s sugar
15 milliliters lemon juice (1 tablespoon), plus more to adjust consistency
1 teaspoon poppy seeds
Instructions
Preheat oven to 400° F / 205° C. Line a 12-cup muffin tin with silicone or paper liners.
In a large mixing bowl, whisk flour, sugar, poppy seeds, baking powder, baking soda, and kosher salt.
In a separate bowl, whisk together yogurt, melted butter, eggs, lemon juice, lemon zest, whole milk, and lemon oil.
Add wet ingredients to the flour bowl, and use a wooden spoon or rubber spatula to stir until just combined. Do not overmix. (Batter will be lumpy.)
Spoon batter into prepared tin, dividing it equally between the cups.
Bake in preheated oven for 19-22 minutes, or until muffins are nicely risen and golden brown around the edges, and spring back lightly when touched.
Transfer to a wire rack and allow to cool completely before glazing.
Glaze:
In a small bowl, whisk together confectioner’s sugar, and lemon juice.
Sit the wire rack over a sheet of parchment or parchment-lined tray. Drizzle glaze over cooled muffins.
Store leftover lemon poppyseed muffins in an airtight container at room temperature for up to three days. Unglazed muffins can also be frozen.
Find it online: https://bastecutfold.com/lemon-poppyseed-muffin-recipe/