Description
Delicious and moist lemon poppyseed muffins topped with a tangy lemon glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup white sugar
- 2 tablespoons poppy seeds
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 cup plain Greek yogurt
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- 1 teaspoon vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tablespoons lemon juice (for glaze)
Instructions
- Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease lightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, sugar, poppy seeds, and lemon zest.
- In a separate bowl, combine lemon juice, yogurt, eggs, melted butter, and vanilla extract. Mix until smooth.
- Pour the wet ingredients into the dry mixture and stir just until combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 16–20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk powdered sugar and lemon juice until smooth. Drizzle over cooled muffins before serving.
Notes
- Ensure the butter is cooled before adding to the mixture to avoid cooking the eggs.
- For a stronger lemon flavor, add more lemon zest.
- Store muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg