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Lemon Poppy Seed Muffins

Perfectly moist and tender lemon poppy seed muffins make for a bright and sunny breakfast or snack!

Ingredients

Muffins

  • 1/2 cup (1 stick) butter at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1/2 cup Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 and 3/4 cups all-purpose or white whole wheat flour
  • 2 tablespoons poppy seeds
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup milk any kind
  • 3 tablespoons fresh lemon juice

Glaze

  • 2/3 cup powdered sugar
  • 1-2 tablespoons fresh lemon juice

Instructions

  • Preheat oven to 425 degrees F. Lightly coat a muffin tin with baking spray or line with paper cups. (This recipe usually yields 11-12 regular-sized muffins.)
  • Using an electric mixer, beat the butter and sugar together on high speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl, add the eggs, yogurt, and vanilla extract, and beat again until well-combined.
  • Sprinkle flour, poppy seeds, baking soda, baking powder, and salt over the wet ingredients and beat on low speed. Add milk and lemon juice and beat on low speed just until the batter is even. Don’t over mix.
  • Divide batter evenly among muffin cups, filling each about 3/4 full. Bake at 425 for 5 minutes, then, without opening the oven door, reduce the temperature to 350 and bake for another 12-15 minutes. When done, the muffins will be lightly golden on top and a toothpick inserted into the centers will come out clean.
  • Let cool for about 10 minutes in the pan, then remove to a wire rack to cool completely.
  • To make the glaze, combine powdered sugar and lemon juice in a small bowl or liquid measuring cup. Whisk or stir with a fork to combine, and drizzle over the muffins as desired.

Notes

  • More Lemon Flavor: For even more lemon flavor, begin by zesting the lemon and rubbing the zest together with the sugar between your fingers. Then proceed with creaming together the butter and sugar and follow the rest of the recipe as written.
  • Storage: Muffins keep well at room temperature at least 2-3 days. I usually store them in an airtight container, leaving the zipper or lid slightly cracked, to prevent any build-up of water droplets.
  • Freezer: Yes, you can freeze lemon poppy seed muffins! For best results, place fully-cooled muffins on a plate or sheet pan so they are not touching, then put that whole tray into the freezer for about 30 minutes. This will “flash freeze” the muffins so they don’t stick together. After that flash freeze, transfer the muffins all together into a large freezer-safe bag. They don’t need to be individually wrapped. Defrost the full batch on the counter overnight, then warm briefly in the oven or microwave — they’ll taste good as new! You can also defrost them one or two at a time, straight from frozen, with about 30 seconds in the microwave.
  • Recipe: Heavily adapted from Everyday Annie.

Nutrition Estimate

Serving: 1 muffin, Calories: 229 kcal, Carbohydrates: 33 g, Protein: 5 g, Fat: 9 g, Saturated Fat: 5 g, Cholesterol: 49 mg, Sodium: 206 mg, Potassium: 96 mg, Fiber: 2 g, Sugar: 20 g, Vitamin A: 284 IU, Vitamin C: 2 mg, Calcium: 69 mg, Iron: 1 mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!