Description
Bright, zesty, and dotted with tiny bursts of crunch — these lemon poppy seed muffins are bakery-style beauties with a soft, tender crumb. Balanced with Greek yogurt for richness and lemon glaze for a tangy finish, they’re sunshine in muffin form.
Ingredients
2¼ cups all-purpose flour, spooned & leveled
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
1 cup whole milk Greek yogurt
2 large eggs
⅔ cup granulated sugar
½ cup (1 stick) unsalted butter, melted
½ cup milk
¼ cup fresh lemon juice
2 tbsp lemon zest
1 tsp vanilla extract
2 tbsp poppy seeds
Optional Glaze
Powdered sugar + lemon juice (to desired consistency)
Instructions
Preheat Oven to 375°F (190°C). Line a muffin tin or grease lightly.
Mix Dry Ingredients: In a bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.
Mix Wet Ingredients: In another bowl, whisk yogurt, eggs, sugar, melted butter, milk, lemon juice, zest, and vanilla until smooth.
Combine: Add dry ingredients to wet and stir just until no dry streaks remain. Don’t overmix.
Bake: Fill muffin cups ¾ full. Bake 18–22 minutes, until tops spring back and a toothpick comes out clean.
Cool & Glaze: Let muffins cool before drizzling with lemon glaze, if using.
- Prep Time: 10 mins
- Cook Time: 20 min
- Category: dessert
Nutrition
- Sugar: 12g
- Fat: 11g
- Carbohydrates: 27g
- Protein: 5g