Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are moist muffins made with lemon juice, lemon zest, and poppy seeds and then topped with a lemon glaze.
Servings: 12 muffins
Calories: 266kcal
Ingredients
Muffins
- 1½ cups (187.5 g) all-purpose flour, plus 2 tablespoons
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup (1 stick, 113 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar, plus 1 tablespoon
- 3 large eggs, room temperature
- 2 tablespoons lemon juice
- 1½ tablespoons lemon zest
- 1½ teaspoon vanilla
- ½ cup (143 g) plain Greek yogurt
- 1½ tablespoons poppy seeds
Lemon Glaze
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons lemon juice
Instructions
Muffins
- Preheat the oven to 350°F. Spray a muffin tin with nonstick cooking spray.
- In a large mixing bowl, combine the flour, salt, baking soda, and baking powder. Whisk to combine.
- In the bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy.
- To the butter and sugar mixture, add eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Mix in the lemon juice, lemon zest, and vanilla.
- With the mixer on low, alternate adding some of the flour mixture with Greek yogurt, beginning and ending with the flour mixture.
- Fold in the poppy seeds until just incorporated.
- Divide the batter evenly between the 12 muffin cups, filling each about ⅔ full. (A 2-tablespoon scoop works great for this.)
- Bake 15-20 minutes, or until an inserted toothpick comes out clean with a few crumbs but no wet batter. Allow them to cool for a few minutes before removing them from the muffin tin.
- Let the muffins cool on a rack for about 10 minutes before adding the glaze.
Lemon Glaze
- In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth.
- Top the warm muffins with lemon glaze.
Nutrition
Calories: 266kcal