Lemon Poppy Seed Muffins (Printer-friendly)
Tender muffins with fresh lemon flavor and crunchy poppy seeds topped with a sweet, tangy glaze.
# What You Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tablespoon poppy seeds
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2/3 cup granulated sugar
07 - Zest of 2 lemons
08 - 2 large eggs, room temperature
09 - 1 cup plain Greek yogurt or sour cream
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract
→ Glaze
13 - 1 cup powdered sugar
14 - 2-3 tablespoons fresh lemon juice
15 - 1/2 teaspoon lemon zest, optional
# How to Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until well blended.
03 - Rub lemon zest into sugar with fingertips until fragrant. Whisk in eggs, yogurt, melted butter, lemon juice, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined. Avoid overmixing to prevent tough muffins.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let muffins cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice, adding juice gradually to achieve desired consistency. Stir in lemon zest if using.
09 - Drizzle glaze over cooled muffins. Allow glaze to set before serving.
# Expert Tips:
01 -
- The glaze sets into this gorgeous crackly finish that makes them look like they came from a bakery
- They stay incredibly moist for days unlike other muffins that turn into hockey pucks
02 -
- Room temperature ingredients mix together so much more easily, take everything out an hour before baking
- That glaze needs completely cool muffins or it will melt right off instead of setting beautifully
03 -
- If your poppy seeds are old, toast them in a dry pan for 2 minutes before adding to the batter
- Buttermilk instead of yogurt gives an even tender crumb and slightly tangier flavor