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5 from 1 vote

Lemon Poppyseed Muffins

Soft, fluffy, and freshly flavored lemon muffins are made with just the right amount of crunchy little poppyseeds.
Prep Time20 minutes
Cook Time20 minutes
Resting time:20 minutes
Total Time1 hour
Servings: 12 muffins
Author: Julie Chiou

Equipment

Ingredients 

  • ½ cup (100 g) greek yogurt room temperature
  • ½ cup (122 g) lemon juice fresh is best (room temperature)
  • 1 cup (200 g) granulated sugar
  • 3 tablespoons lemon zest
  • ½ cup (114 g) salted butter room temperature
  • 2 eggs room temperature
  • 2 cups (250 g) flour
  • 2 Tablespoons poppy seeds
  • 2 teaspoon baking powder
  • ½ teaspoon salt

For the glaze:

  • ½ cup (60 g) powdered sugar
  • 1 tablespoon milk
  • 1 tablespoon lemon juice

Instructions

  • In a small bowl, mix together the room temperature greek yogurt and lemon juice.
    ½ cup greek yogurt, ½ cup lemon juice
  • Preheat the oven to 425 °F (218 °C). Make sure your oven rack is in the middle position.
  • Prepare your muffin pans by spraying them well with non-stick spray.
  • Place the sugar in a small bowl and add the lemon zest to it. Rub this mixture together, between your fingers, to allow the lemon oils to permeate the sugar.
    1 cup granulated sugar, 3 tablespoons lemon zest
  • Cream together the room temperature butter and the lemon sugar. Mix in the room temperature eggs, one at a time.
    ½ cup salted butter, 2 eggs
  • Add the yogurt and lemon juice mixture to this bowl and combine this well.
  • In a separate large bowl, whisk together the flour, poppy seeds, baking powder, and salt. Make a well (hole) in the center of this dry mixture.
    2 cups flour, 2 Tablespoons poppy seeds, 2 teaspoon baking powder, ½ teaspoon salt
  • Pour the wet mixture (butter, yogurt, etc) into the well in the dry ingredients. Stir only to moisten (it is okay if there are still some small lumps). Do not over-mix, or the muffins will be tough.
  • Divide the batter equally among the 12 muffin cups. Smooth out the tops of the batter if desired.
  • At this point, I like to let the muffins sit on the counter for about 20 minutes before placing them in the oven. I find that they rise slightly higher if I include this step, but they will still be great without it.
  • Bake at 425 °F (218 °C) for 5 minutes. Then, turn the oven down to 350 °F (177 °C) and continue baking for another 12-15 minutes.
  • While the muffins are cooling, make the glaze. Whisk together the powdered sugar, milk and lemon juice. You may adjust the amount of lemon juice depending on how thin you’d like the glaze to be.
    ½ cup powdered sugar, 1 tablespoon lemon juice, 1 tablespoon milk
  • Allow the muffins to cool for at least 10 minutes before removing them from the pan and glazing them.
  • Use a fork to drizzle the glaze back and forth across the tops of the muffins.

Notes

If you want larger, bakery style muffins you can fill only 8 of the muffin tins. (They will be very full.) Place a couple of tablespoons of water into each of the empty muffin cups. With either amount make sure not to overmix your batter and to allow the batter to rise in the muffin tins for 20 minutes before baking.
This batter will be thicker and fluffier, it won’t pour out like a boxed muffin mix.

Nutrition

Serving: 1 muffin | Calories: 255 kcal | Carbohydrates: 40 g | Protein: 4 g | Fat: 9 g | Saturated Fat: 5 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 48 mg | Sodium: 244 mg | Potassium: 74 mg | Fiber: 1 g | Sugar: 22 g

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