Go Back
functional image lemon poppy seed muffins with lemon glaze bakery style muffins stacked 2 high
Heather Wolf

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 12
Course: Muffins
Cuisine: American
Ingredients Method

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

Method
 

  1. 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.
  2. In a large bowl, mix together flour, sugar, poppy seeds, baking powder, baking soda and salt.
  3. In a separate bowl whisk together Greek yogurt, lemon juice, lemon zest, eggs and oil until well combined.
  4. Add dry ingredients to wet then gently stir with a spoon until just combined. Do not overmix. Note: batter will be thick.
  5. Distribute batter evenly among 12 muffin cavities. Note, cavities will be very full.
  6. Bake for 15 to 20 minutes or until a tester placed in the center of a muffin comes out clean. Avoid overbaking.
  7. Cool muffins in the pan for five minutes then remove to a baking rack to cool completely.
Glaze
  1. 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.
  2. Muffins can be stored at room temperature up to 3 days in an airtight container or frozen up to 2 months.