loveandlemons4.8
Lemon Poppy Seed Muffins
These lemon poppy seed muffins are moist, tender, and bursting with bright citrus flavor. I love them plain for breakfast or a snack, but for a bakery-worthy treat, you can top them with my easy lemon glaze. For a stronger lemon flavor without the glaze, add ½ teaspoon lemon extract to the batter.
👥 12 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min🔥 Cook: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●whisk
- ●measuring cup
- ●pan
📝 Preparation Steps
1
Preheat the oven to 400°F and lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
baking powder2 teaspoons
3
In a large bowl, whisk together the yogurt, eggs, sugar, melted butter, milk, lemon juice and zest, and vanilla.
large eggs2
4
Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Fold in the poppy seeds. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
poppy seeds2 tablespoons
5
Bake for 17 to ⏱️ 22 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for ⏱️ 10 minutes, then transfer to a wire rack to cool completely.
6
Drizzle the cooled muffins with the lemon glaze, if using.
Lemon Glaze, optional
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