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Lemon Poppy Seed Muffins

The Best Lemon Poppy Seed Muffins Recipe | Bakery-Style Delight

These Lemon Poppy Seed Muffins are a delightful blend of tangy lemon and nutty poppy seeds, baked to perfection with a tender crumb and a zesty lemon glaze. Perfect for breakfast, snacks, or dessert, these muffins are easy to make and irresistibly delicious.

  • Total Time: 25 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

To create the perfect lemon poppy seed muffins, you will need:

For Muffins:

  • 3 cups all-purpose flour: Provides structure.
  • 1 cup sugar: Adds sweetness and moisture.
  • 2 tablespoons poppy seeds: For texture and visual appeal.
  • 1 tablespoon baking powder: Ensures a light, fluffy texture.
  • 1/2 teaspoon baking soda: Balances acidity.
  • 1/2 teaspoon salt: Enhances flavors.
  • 1 1/2 cups plain yogurt: Adds moisture and tenderness.
  • 1 1/2 tablespoons lemon zest: Infuses the batter with citrus flavor.
  • 2 large eggs: Bind the ingredients together.
  • 8 tablespoons unsalted butter, melted and cooled: Adds richness.

For the Glaze:

  • 1/4 C sugar
  • 1/4 C lemon juice
  • coarse sugar for sprinkling, optional

Instructions

  1. Preheat the Oven: Adjust the oven rack to the middle position and preheat to 375°F (190°C). Grease a 12-cup muffin tin.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk yogurt, lemon zest, and eggs until smooth.
  4. Fold Together: Gently fold the wet ingredients into the dry ingredients until just combined. Add melted butter and mix lightly. Avoid overmixing.
  5. Portion Batter: Divide the batter evenly among the muffin cups using an ice cream scoop for consistency.
  6. Bake: Bake for 20-25 minutes, rotating the tin halfway through, until golden brown and a toothpick inserted comes out clean.
  7. Prepare Glaze: While muffins bake, simmer sugar and lemon juice in a small saucepan over medium heat until it forms a light syrup (3-5 minutes).
  8. Glaze Muffins: Brush the warm muffins with the lemon syrup and sprinkle with coarse sugar if desired. Cool for 10 minutes before serving.

Notes

  • Chill the Batter: For taller, more tender muffins, chill the batter overnight before baking.
  • Storage: Store in an airtight container at room temperature for up to 3 days or freeze unglazed muffins for up to 3 months.
  • Lemon Flavor Boost: Add 1/2 teaspoon of lemon extract for extra citrus flavor.
  • Author: Joël
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 319
  • Sugar: 26g
  • Sodium: 308mg
  • Fat: 11g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Carbohydrates: 51g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 56mg

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