Yield: 14 muffins
Glazed Lemon Poppy Seed Muffins
These soft Lemon Poppy Seed Muffins are bursting with zesty flavor and topped with a sweet lemon glaze! Made in just one bowl, Greek yogurt is the secret ingredient that makes them ultra moist and fluffy.
Ingredients
For the Lemon Poppy Seed Muffins
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 stick unsalted butter, melted and cooled
- 1 large egg
- ¼ cup lemon juice, freshly squeezed
- ¾ cup whole milk
- 1 tablespoon vanilla extract
- ⅓ cup Greek yogurt, plain, full fat
- Zest of two lemons
- 1 tablespoon poppy seeds
For the Optional Lemon Glaze
- 2 cups powdered sugar
- ¼ cup lemon juice
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Instructions
- Preheat oven to 350°F. Place paper baking cups into muffin pan. Set aside.
- In a large bowl, whisk together flour, sugar, baking powder and salt. Add butter, egg, lemon juice, milk, vanilla extra and yogurt and whisk until smooth. Fold in lemon zest and poppy seeds.
- Spoon batter evenly into prepared muffin pan, filling each cup 3/4 full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- As soon as muffins come out of the oven, quickly whisk together powdered sugar and lemon juice in a small bowl. Dunk the tops of warm muffins in glaze, or drizzle the glaze on top. You can sprinkle extra poppy seeds on top, if desired.
- Serve warm or let cool completely and store in an airtight container, at room temperature, for up to 5 days.
Notes
Storage: These muffins store wonderfully for up to 5 days at room temperature. Since the glaze is made without milk, they are just fine to stay at room temperature. Make sure to keep them in an airtight container so they do not dry out.
Freeze: You can freeze them for up to three months. I like to wrap each muffin with saran wrap or foil and then pop them into an airtight container or freezer bag, and you’re good to go. Thaw out at room temperature, or in the fridge, before serving.
Lemon Zest: Don’t have lemon zest? You can replace it with a 1 teaspoon of lemon extract.
Yogurt Options: If you don’t have Greek yogurt, you can use another thick yogurt, or strain plain yogurt through cheesecloth until you get a thicker version. Very thick sour cream is also a good option.
Don’t Overmix: Always be careful to mix muffin and cake batters with caution – overmixing can ruin the texture! In this case, mix until blended and smooth, and then stop.
Good Lemons: When you’re using fresh lemons, be sure to look for lemons that have a deep yellow color, smooth, firm rind, and a slight give when you squeeze them. Avoid mold, very hard or soft fruit, and pale yellow or greenish lemons.
Add Blueberries: Blueberry muffins, meet lemon muffins! To add fresh blueberries to your muffin batter, just take one heaping cup of blueberries, toss them with a spoonful or so of flour to coat, and fold them into the batter along with the poppy seeds.
Nutrition
Serving: 1, Calories: 254kcal, Carbohydrates: 43g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 31mg, Sodium: 157mg, Potassium: 67mg, Fiber: 1g, Sugar: 29g, Vitamin A: 241IU, Vitamin C: 3mg, Calcium: 72mg, Iron: 1mg