Lemon Poppy Seed Muffins

Homemade Lemon Poppy Seed Muffins can play triple duty as a brunch menu addition, snack recipe, or spring dessert idea. Tangy yet sweet, this easy muffin recipe is one of my most popular muffin recipes ever.

👥 24 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●oven
●bowl
●whisk
●spatula
●measuring cup
●saucepan

📝 Preparation Steps

To make the muffins:

Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 12-cup muffin tins with paper liners and coat with nonstick spray.

In a large bowl, whisk together flour, 1 cup sugar, poppy seeds, baking powder, baking soda, and salt.

poppy seeds3 tablespoonsbaking powder1 tablespoon

In a second bowl, whisk together yogurt, eggs, and lemon zest. Fold yogurt mixture into flour mixture with a rubber spatula until just combined. Carefully fold in melted butter.

eggs2lemon zest (see note 2)1 tablespoon

Using a greased 1/3-cup dry measuring cup, divide batter evenly among prepared muffin cups. Bake until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 25 to ⏱️ 30 minutes. Rotate muffin tin halfway through.

Let muffins cool in muffin tin for ⏱️ 5 minutes, then turn out onto a wire rack and brush with glaze (instructions follow).

To make the glaze:

Meanwhile, in a small saucepan over medium heat, combine sugar and lemon juice. Cook until thickened and syrupy, about ⏱️ 3 minutes. Brush warm syrup on slightly cooled muffins. Cool ⏱️ 10 minutes before serving.

Nutrition Facts

calories

153 kcal

fat Content

5 g

serving Size

1 muffin

fiber Content

1 g

sugar Content

11 g

sodium Content

171 mg

protein Content

3 g

trans Fat Content

1 g

cholesterol Content

28 mg

carbohydrate Content

24 g

saturated Fat Content

3 g

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