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Three glazed muffins with poppy seeds on a green plate, with a white teacup filled with tea in the background.
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Lemon Poppy Seed Muffins

You will LOVE these tangy-sweet muffins with a lemon flavor and subtle crunch. I use yogurt to lighten-up the crumb and the fat!
Prep Time20 minutes
Cook Time35 minutes
Rest and Cool Time20 minutes
Total Time1 hour 15 minutes
Course: Baked Good
Cuisine: American
Keyword: Easy, Lemon, Muffin, Poppy seeds
Servings: 12 muffins
Author: Nicole

Equipment

Ingredients

For the Muffins

  • 3 cups unbleached all-purpose flour
  • 1 ¼ cup granulated sugar divided
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Kosher salt
  • 1 ½ cups plain low-fat yogurt
  • 2 extra-large eggs at room temperature
  • 1 tablespoon grated lemon zest
  • 1 ½ teaspoons pure vanilla extract
  • 8 tablespoons (4 ounces) unsalted butter, melted and cooled
  • ¼ cup freshly squeezed lemon juice

For the Glaze (optional)

  • 1 cup confectioners' sugar
  • 2-3 tablespoons freshly squeezed lemon juice

Instructions

For the Muffins

  • Adjust oven rack to middle position and preheat the oven to 375ºF.  Butter and flour a 12-cup muffin tin; set aside.
  • In a large bowl, whisk together the flour, 1 cup of the sugar, poppy seeds, baking powder, baking soda, and salt. In a separate bowl, whisk together the yogurt, eggs, lemon zest, and vanilla extract until smooth. Using a rubber spatula, fold the yogurt mixture into the flour mixture just until combined. Fold in the melted butter; allow the batter to rest for 5 minutes. (Batter can be refrigerated for up to 24 hours.)
  • Using a greased 1/3-cup measuring cup or ice cream scoop, divide the batter among the cups. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25-30 minutes, rotating pan halfway through baking.
  • Meanwhile, combine the remaining 1/4 cup of sugar and lemon juice in a small saucepan. Cook over medium heat until slightly thickened and syrupy, about 3 minutes. Let the muffins cool in the pan for 5 minutes, then gently flip them out onto a wire rack. Brush with warm syrup and let cool for 10 minutes.  If using the glaze, allow to cool completely.

For the Glaze

  • In a small bowl, whisk together the confectioners' sugar and lemon juice until smooth. Spoon some of the glaze over each muffin. Allow the glaze to set before serving. Enjoy!

Nutrition

Calories: 281kcal | Carbohydrates: 57g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 272mg | Potassium: 70mg | Fiber: 1g | Sugar: 32g | Vitamin A: 57IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 2mg
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