These lemon poppy seed muffins are perfectly bright and zingy! Cover in a lemon glaze for even of a citrus pop.
For the lemon poppy seed muffins
- 2 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 3 tablespoons poppyseeds
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 2 eggs
- 1/2 cup vegetable oil
- 1/2 cup Greek yogurt (or sour cream)
- 1 cup milk
- 2 tablespoons lemon juice
- 2 tablespoons lemon zest*
For the lemon glaze (optional)
- 1 cup powdered sugar
- 2 tablespoons fresh squeezed lemon juice
- Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
- Make the batter: In a large bowl, whisk the all-purpose flour, sugar, poppy seeds, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the vegetable oil, yogurt, milk, lemon juice and lemon zest. Stir the wet ingredients into the dry ingredients with a spatula until a thick batter forms. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping 1/4 cup per muffin.
- Bake: Bake the muffins for 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour.
- For the glaze: In a medium bowl, mix the powdered sugar with the lemon juice until a thick icing forms. If the texture is not drizzlable, add a few more drops lemon juice and continue stirring until it comes together. Drizzle with a fork across the muffins in a diagonal pattern.
- Serve: Eat immediately or store up to 3 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or freeze unglazed muffins for up to 3 months.
*One lemon yields about 1 tablespoon lemon zest, so buy 2 lemons for this amount of lemon zest and juice (including the glaze).
- Category: Muffin
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Keywords: Lemon recipes