Description
Moist lemon poppy seed muffins topped with a sweet lemon glaze, offering a bright, citrusy flavor perfect for breakfast or a snack. You get a glossy finish from the extra glaze.
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp poppy seeds
- 3/4 cup plain Greek yogurt
- 1/4 cup vegetable oil
- 2 large eggs
- 1/4 cup fresh lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup powdered sugar (for glaze)
- 2 tbsp fresh lemon juice (for glaze)
- 1 tsp lemon zest (optional, for glaze)
Instructions
- Set your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
- In a large bowl, mix flour, sugar, baking powder, baking soda, salt, and poppy seeds.
- In a separate bowl, combine Greek yogurt, vegetable oil, eggs, lemon juice, lemon zest, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold until they are just combined. Do not overmix.
- Divide the batter evenly into the muffin cups, filling them about 3/4 full.
- Bake for 18 to 22 minutes. The muffins are done when they are golden and a toothpick inserted in the center comes out clean.
- While the muffins cool, whisk powdered sugar, lemon juice, and optional lemon zest to make a smooth glaze.
- Drizzle the glaze over the cooled muffins. Let the glaze set before you serve them.
Notes
- Use fresh lemons for the best flavor in your zest and juice.
- Avoid overmixing the batter to keep the crumb tender.
- Allow muffins to cool completely before applying the glaze to prevent melting.
- Store muffins in an airtight container to maintain moisture.
- You can refrigerate muffins for up to one week.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American