Lemon Poppy Seed Muffins

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These Lemon Poppy Seed Muffins are so springy, both in the seasonal sense, and in the moist sense! True lemon flavor bursts in each happy bite along with the subtle crunch of the poppy seeds, with a sweet lemon glaze as a little peppy bonus.

My Tips and Tricks for Perfect Muffins

• Release the Lemon Oil. Blend the lemon zest into the sugar by rubbing the zest and sugar together with your fingers until moistened. This activates the zest’s oils and intensifies the flavor.
• Let the Yogurt Come to Room Temp. Use room temperature yogurt, otherwise the melted butter may resolidify due to the cold yogurt.
• Don’t Use Lumpy Powdered Sugar. Sift your powdered sugar to deliver a lump-free glaze.
• Remove Them From the Muffin Pan. For tender muffins, let cool in the pan for 5 minutes, then carefully lift the muffins out of the pan and transfer them to a wire rack to cool completely. If you let them cool completely in the muffin tin, they will steam and get soggy.

How to Make Lemon Poppy Seed Muffins

Whisk. In a large mixing bowl, whisk together the dry ingredients.

Rub. Zest lemon over sugar in a medium bowl, and rub the two together with your fingers until moist and fragrant.

Mix. Add the wet ingredients and whisk until smooth.

Combine. Pour wet ingredients into the dry.

Fold. Stir gently until the flour disappears.

Bake. Bake lemon poppy seed muffins at 350 degrees F for 18 to 20 minutes.

Glaze. Whisk together the lemon juice and powdered sugar to make the glaze, then drizzle over the cooled muffins. ENJOY!

More Muffins to Brighten Your Mornings

• Applesauce Muffins are wholesome and easy to customize with different mix-ins and toppings.
• My Healthy Banana Muffins are a reader favorite around here.
• Add some decadence to your day with these Chocolate Zucchini Muffins—the perfect way to use summer zucchini!
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Ingredients

 

• 4 tablespoons unsalted butter
• 1 cup white whole wheat flour or whole wheat pastry flour or all-purpose flour
• 1 cup all-purpose flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon kosher salt
• 2 tablespoons poppy seeds
• ¾ cup granulated sugar
• ¾ cup nonfat plain Greek yogurt at room temperature
• 2 large eggs at room temperature
• 1 tablespoon lemon zest from about 3 lemons
• ¼ cup freshly squeezed lemon juice from the lemons above
• 2 teaspoons pure vanilla extract

FOR THE GLAZE:

• 1 ½ tablespoons lemon juice from the lemons above
• ¾ cup powdered sugar sifted if lumpy