Lemon Poppy Seed Muffins
Pucker up for a double shot of lemon with Lemon Poppy Seed Muffins. Packed with crunchy poppy seeds, lemon zest and fresh lemon juice these muffins will make breakfast bright and sunny.
Ingredients
- 2 1/2 cups all-purpose flour unbleached
- 1 cup granulated sugar
- 2 Tbsp poppy seeds
- 1/2 tsp baking powder
- 1 Tbsp baking soda
- 1/2 tsp sea salt fine
- 1 cup Greek yogurt, plain room temperature
- 1/3 cup lemon juice freshly squeezed
- 1 1/2 Tbsp lemon zest
- 2 large eggs room temperature
- 1/2 cup vegetable oil
Glaze
- 1/2 cup powdered sugar
- 2 Tbsp lemon juice freshly squeezed
- 1 Tbsp poppy seeds for garnish
Instructions
- Preheat oven to 375 degrees. Spray a muffin tin with nonstick cooking spray (or, if you prefer, add paper muffin liners to the pan). Set aside.
- In a large bowl, mix together flour, sugar, poppy seeds, baking powder, baking soda and salt.
- In a separate bowl whisk together Greek yogurt, lemon juice, lemon zest, eggs and oil until well combined.
- Add dry ingredients to wet then gently stir with a spoon until just combined. Do not overmix. Note: batter will be thick.
- Distribute batter evenly among 12 muffin cavities. Note, cavities will be very full.
- Bake for 15 to 20 minutes or until a tester placed in the center of a muffin comes out clean. Avoid overbaking.
- Cool muffins in the pan for five minutes then remove to a baking rack to cool completely.
Glaze
- Combine powdered sugar and lemon juice in a small mixing bowl, stir until smooth. Drizzle glaze over cooled muffin tops then garnish will poppy seeds.
- Muffins can be stored at room temperature up to 3 days in an airtight container or frozen up to 2 months.