Bakery-Style Lemon Poppy Seed Muffins: Your Ultimate Guide to Fluffy, Zesty Perfection

Imagine biting into a muffin that’s perfectly crisp on the outside, incredibly moist and tender on the inside, and bursting with vibrant, fresh citrus flavor. These fluffy bakery-style Lemon Poppy Seed Muffins are exactly that—a delightful treat crowned with a sweet, tangy lemon glaze. Best of all, they’re ready in just 30 minutes, and you won’t even need a mixer to make them! Perfect for a bright start to your day or a delightful afternoon pick-me-up.

About These Lemon Poppy Seed Muffins

If you’re longing for those irresistible, bakery-style muffins that truly melt in your mouth, you’ve definitely landed in the right spot. These lemon poppy seed muffins are more than just a recipe; they’re a delightful escape, a moment of pure culinary bliss that transports you to your favorite local bakery, all from the comfort of your own kitchen.

There’s something uniquely comforting about a leisurely morning spent at a bakery, savoring a generously sized, warm muffin alongside a steaming cup of coffee. It was a cherished ritual for me during my college years—a much-needed respite from noisy roommates and the constant buzz of campus life. Those moments offered a peaceful haven where I could enjoy a sweet treat and a caffeine boost while tackling term papers on my trusty old laptop.

Life has changed since then, and those quiet bakery escapes are a rarity. Now, my mornings are often filled with the joyous, albeit loud, exclamations of our toddler (a welcome sound, mostly!). However, when I take that first bite of a homemade lemon poppy seed muffin, all the surrounding hustle and bustle fades away. For a brief, blissful moment, it’s just me and my thoughts, relishing the perfect blend of tart lemon and delicate poppy seeds.

That’s why perfecting this lemon poppy seed muffin recipe has become essential. Since I can’t frequent bakeries as often as I used to, bringing that beloved experience home is a crucial part of my routine. This recipe delivers big tops with just the right touch of crispness, beautifully complementing the moist interior. The bright, tart lemon flavor marries wonderfully with the subtle crunch of poppy seeds, creating a taste and texture combination that will have everyone asking which bakery you visited. They’re simply ideal for breakfast or an indulgent afternoon snack.

The true showstopper, however, is the sweet and tart lemon glaze drizzled generously over each muffin. This simple yet elegant finishing touch elevates these muffins to an extraordinary level. It provides an extra burst of vibrant citrus flavor and leaves a gorgeous, glossy sheen, making them as visually appealing as they are delicious. Each bite is a harmonious symphony of sweet, tart, and tender, making these muffins an absolute must-try.

Why You Should Bake These Lemon Poppy Seed Muffins

If you need more convincing to whip up a batch of these glorious lemon poppy seed muffins, here are just a few compelling reasons:

1. Bright and Zesty Flavor: These muffins are absolutely bursting with a wonderfully bright and zesty lemon flavor. The dynamic duo of fresh lemon juice and fragrant lemon zest infuses every bite with a refreshing tanginess that truly awakens your palate. This makes them the ultimate companion for your morning hot coffee or a soothing cup of tea. It’s like sunshine in a bite!
2. Irresistible Texture: If you adore muffins with a light, airy, and incredibly moist crumb, you’ll fall head over heels for these. They are exceptionally tender, offering a delightful melt-in-your-mouth experience. The tiny, subtle crunch provided by the poppy seeds adds an exciting textural contrast that elevates the entire muffin experience.
3. Versatile and Easy Snack: Don’t relegate these delicious treats solely to breakfast! Lemon poppy seed muffins are incredibly versatile. They’re perfect for a leisurely brunch, a satisfying afternoon snack, or even a light and refreshing dessert after any meal. Their vibrant flavor profile makes them suitable for any time of day when you crave something sweet and uplifting.
4. Quick and Effortless to Make: One of the best aspects of this recipe is its simplicity. You won’t need any fancy equipment or a stand mixer. All you require are a couple of mixing bowls, a sturdy spoon or spatula, and a reliable muffin tin. The batter comes together in mere moments, ensuring the entire baking process is wonderfully hassle-free and enjoyable, even for novice bakers.
5. Fantastic for Meal Prep: This recipe is a dream for those who love to plan ahead. You can easily bake these muffins in advance and store them at room temperature for several days, keeping them fresh and delicious. This makes them an ideal grab-and-go option for busy mornings or convenient meal prep. For longer storage, they freeze beautifully for up to three months, ensuring you always have a delightful treat on hand.

With such a straightforward and rewarding recipe, these lemon poppy seed muffins are approachable for everyone, whether you’re a seasoned baker looking for a quick win or just starting your baking journey. Their ease of preparation combined with their incredible flavor and texture makes them an instant favorite.

Ingredients for Perfect Lemon Poppy Seed Muffins

Crafting these delectable lemon poppy seed muffins requires a selection of fresh, high-quality ingredients. Here’s a closer look at what you’ll need and why each component is vital:

All-purpose flour. This is the foundation of our muffin structure. All-purpose flour provides the perfect balance of gluten to give the muffins their tender yet stable crumb. No need for specialized flours here, just your everyday baking staple.

Leavening agents. We’re using both baking powder and baking soda to ensure maximum lift and an airy, fluffy texture. Baking powder reacts with moisture and heat, while baking soda reacts with the acidic elements (like lemon juice and yogurt) in the batter, creating a powerful rising action that gives these muffins their signature bakery-style dome.

Sugars. Granulated sugar is used in the muffin batter to provide sweetness and help create that moist texture. For the irresistible glaze, you’ll need powdered sugar (also known as confectioners’ sugar). Its fine texture dissolves smoothly, creating a silky, pourable glaze.

Poppy seeds. These tiny, delicate seeds are harvested from poppies and are perfectly safe to consume in baked goods like muffins or on bagels. They add a subtle, nutty flavor and a delightful textural crunch that is characteristic of this classic muffin. If you have any reservations or dietary restrictions, you can absolutely omit them without compromising the core flavor of the lemon muffin.

Salt. A small amount of fine kosher salt is crucial. It doesn’t just add seasoning; it balances the sweetness, enhances the lemon flavor, and rounds out the overall taste profile of the muffins.

Greek yogurt. This is one of the secrets to exceptionally moist and tender muffins. Plain Greek yogurt (full-fat is recommended for the best results) adds richness, moisture, and a slight tang that complements the lemon. Its thick consistency is essential; using thin plain yogurt will make your batter too runny, resulting in a less desirable texture. Sour cream can also be used as an alternative.

Lemons. Fresh is paramount here! You’ll need both fresh lemon juice and fragrant lemon zest for both the muffin batter and the glaze. Plan on using about one to two medium-sized fresh lemons, depending on their juiciness and zest yield. Since you’re zesting, there’s no need to reach for store-bought lemon juice—the fresh zest provides an unparalleled aromatic boost that bottled juice simply can’t replicate.

Eggs. Large eggs are consistently recommended for baking. They act as a binder, provide structure, and add richness and moisture to the muffin batter, contributing to that perfect fluffy crumb.

Vanilla extract. Always opt for a high-quality pure vanilla extract to achieve the best flavor. Vanilla enhances the overall sweetness and complexity of the muffins without overpowering the bright lemon notes. I highly recommend using a Madagascar Bourbon Pure Vanilla Extract for its rich, creamy notes.

Butter. Unsalted butter is preferred as it gives you control over the salt content in your recipe. Make sure to melt the butter and then allow it to cool slightly before incorporating it into the batter. This prevents it from cooking the eggs or affecting the leavening agents.

Essential Equipment for This Recipe

One of the many joys of this lemon poppy seed muffin recipe is that it doesn’t require any specialized gadgets or a stand mixer. You likely have most of these items in your kitchen already!

To prepare the muffin batter, you’ll need a good set of mixing bowls – at least one large and one medium. Precision is key in baking, so accurate measuring cups and measuring spoons are essential. A sturdy spatula or a wooden spoon will be perfect for gently combining the ingredients without overmixing. For baking, a standard 12-cup muffin tin is required. I personally love using parchment paper cupcake liners for easy removal and cleanup, but you can also lightly grease your muffin pan with nonstick cooking spray if you prefer to go liner-free. Once baked, a cooling rack will allow your muffins to cool evenly. And for the luscious lemon glaze, all you’ll need is a small bowl and a whisk for a smooth, lump-free consistency. Simple tools, exceptional results!

How to Make Lemon Poppy Seed Muffins

Creating these delightful lemon poppy seed muffins is a straightforward process, even if you’re new to baking. Here’s a detailed breakdown of each step, designed to help you achieve perfect bakery-style results every time.

Combine Dry Ingredients

Begin by preheating your oven to 375˚F (190˚C) and positioning the oven rack in the middle. This ensures even baking. Line a 12-cup muffin tin with paper liners, or if you prefer, grease the pan generously with nonstick cooking spray. In a large mixing bowl, combine the all-purpose flour, granulated sugar, poppy seeds, baking powder, baking soda, and salt. Use a French wire whisk to whisk these ingredients together thoroughly until they are well combined. This step ensures that the leavening agents and flavorings are evenly distributed throughout the dry mixture. Set this bowl aside for a moment.

Prepare Wet Ingredients

In a separate medium-sized bowl, it’s time to prepare the wet ingredients. Whisk together the plain Greek yogurt, fresh lemon juice, grated lemon zest, large eggs, and pure vanilla extract until the mixture is smooth and uniform. Ensure there are no lumps from the yogurt and that everything is fully incorporated. This blend provides the essential moisture and vibrant flavor that makes these muffins so special.

Mix the Batter

Now, carefully pour the wet ingredients into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the wet into the dry until they are just combined. Then, fold in the slightly cooled melted butter until it’s integrated. The key here is to avoid overmixing. A few streaks of flour are perfectly acceptable – in fact, they’re preferred! Overmixing the batter develops the gluten too much, which can lead to tough, dense muffins instead of the light, fluffy texture we’re aiming for. Stop mixing as soon as the ingredients come together.

Bake to Golden Perfection

Evenly divide the thick muffin batter among the 12 prepared cups in your muffin tin. A cookie scoop can be very helpful here for consistent sizing. Place the muffin tin into your preheated oven and bake for 20 to 25 minutes. You’ll know they’re ready when the edges are just beginning to turn a beautiful golden brown and the centers are set. To double-check, insert a toothpick into the center of a muffin; it should come out clean. Avoid overbaking, as this can dry out your muffins.

Glaze and Garnish

Once baked, remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a cooling rack to cool completely to room temperature. This step is crucial for the glaze. While the muffins cool, prepare your lemon glaze by whisking together the powdered sugar and fresh lemon juice in a small bowl until it’s perfectly smooth. Once the muffins are cool, drizzle the beautiful lemon glaze over the tops. For an extra touch of visual appeal and flavor, sprinkle with additional lemon zest and a few poppy seeds, if desired. Enjoy your homemade bakery-style muffins!

Expert Tips and Tricks for Bakery-Style Muffins

To ensure your lemon poppy seed muffins turn out flawlessly, achieving that coveted bakery-style perfection, keep these expert tips and tricks in mind:

• Use the Right Yogurt: This is a critical detail for texture. Always use plain Greek yogurt, not regular plain yogurt. Greek yogurt is much thicker and richer, contributing to the moist and fluffy consistency of the muffins. Regular plain yogurt is too thin and will result in a runny batter and a less desirable final texture. If Greek yogurt isn’t available, full-fat sour cream is an excellent alternative.
• Fresh Lemons are Non-Negotiable: For the most vibrant and authentic lemon flavor, fresh lemons are an absolute must. The zest contains essential oils that impart a powerful aromatic punch, and fresh juice offers a brighter, cleaner taste compared to bottled varieties. Don’t skip zesting; it makes a huge difference! If you desire an even more intense lemon flavor, consider adding a tiny dash of lemon extract (about 1/4 to 1/2 teaspoon) along with the vanilla extract.
• Don’t Overmix the Batter: This is arguably the most important rule for tender muffins. Overmixing develops the gluten in the flour too much, leading to tough, chewy muffins instead of light and tender ones. Mix the wet and dry ingredients just until combined. A few small streaks of flour are perfectly fine and indicate you haven’t overdone it. The batter should look slightly lumpy.
• Cool Muffins Completely Before Glazing: Patience is key here! It’s tempting to glaze warm muffins, but resist the urge. If the muffins are warm, the glaze will melt and soak into the muffins, disappearing entirely instead of forming a beautiful, glossy shell on top. Allow them to cool fully to room temperature for the best glazing results.
• Fill Muffin Liners Generously: To achieve those desirable, domed muffin tops reminiscent of a bakery, fill your muffin liners quite full—about two-thirds to three-quarters of the way. This gives the batter enough volume to rise proudly.
• Room Temperature Ingredients: Ensure your eggs and Greek yogurt are at room temperature. This allows them to incorporate more smoothly into the batter, creating a more uniform emulsion and a better overall texture in the final baked good.

More tasty lemon recipes to enjoy: Lemon Sugar Buns | Lemon Lavender Shortbread Cookies | Blueberry Lemon Streusel Coffee Cake

How Long Do Lemon Poppy Seed Muffins Last?

When stored correctly in an airtight container at room temperature, these delightful lemon poppy seed muffins will maintain their freshness and delicious flavor for up to 3 days. Make sure they are completely cooled before storing to prevent condensation, which can make them soggy. For best results, keep them away from direct sunlight or heat sources.

Can I Make These Muffins Gluten-Free?

Yes, you can absolutely adapt this recipe to be gluten-free! To do so, simply substitute the all-purpose flour with a 1:1 ratio gluten-free all-purpose flour blend. It’s important to choose a blend specifically designed for baking, as these often contain a mix of different gluten-free flours and binders (like xanthan gum) that mimic the properties of regular flour. I do not recommend using single-ingredient flours such as almond flour, coconut flour, or oat flour as direct substitutes, as they have different absorption rates and textural properties that will significantly alter the outcome of the muffins.

Can I Make These Muffins Without Poppy Seeds?

Certainly! If poppy seeds aren’t to your liking or you simply don’t have them on hand, you can easily omit them from this recipe. The muffins will still retain their wonderful lemon flavor and moist, tender texture. The absence of poppy seeds will primarily affect the subtle crunch they add, but the overall deliciousness of the lemon muffin will remain intact.

How to Avoid Overmixing Muffin Batter

Overmixing is the archenemy of tender muffins, often resulting in a dense, rubbery texture. To ensure your muffins are light and fluffy, it’s crucial to mix the batter correctly. When combining the wet and dry ingredients, stir them gently until they are *just* combined. This means stopping as soon as there are no visible streaks of dry flour left. Don’t worry if the batter still looks a bit lumpy; that’s perfectly normal and desirable! Think of it as merely bringing the ingredients together rather than vigorously beating them. Use a spatula or wooden spoon and fold the ingredients carefully, rather than using a whisk for this final step, to minimize gluten development.

How Can I Boost the Lemon Flavor?

If you’re a true lemon enthusiast and crave an extra burst of vibrant citrus flavor in your muffins, there are a couple of tricks you can employ. First, ensure you’re using plenty of fresh lemon zest; its oils pack the most intense lemon punch. For an additional layer of brightness, you can add a dash of lemon extract to your wet ingredients. A small amount, typically around 1/4 to 1/2 teaspoon, added alongside the vanilla extract, will significantly amplify the lemon notes without making the muffins taste artificial. You could also brush warm muffins straight out of the oven with a simple lemon simple syrup before glazing for maximum impact.

Can You Freeze Lemon Poppy Seed Muffins?

Absolutely! These lemon poppy seed muffins freeze beautifully, making them an excellent option for meal prepping or having a quick breakfast or snack on hand. For the best freezing results, I recommend freezing them *before* adding the lemon glaze. The glaze tends to stick to plastic wrap, which can make unwrapping a bit messy. To freeze, allow the baked muffins to cool completely. Then, wrap each muffin individually in a layer of plastic wrap, followed by a layer of aluminum foil. This double layer helps prevent freezer burn. Once wrapped, place the muffins in a gallon-sized freezer-safe bag or an airtight container, and label it with the date. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, simply thaw overnight on the countertop or reheat from frozen (see detailed instructions below).

Muffin Batter Consistency: Thick or Pourable?

When you prepare this lemon poppy seed muffin batter, don’t be surprised by its consistency—it will be quite thick! Unlike pancake batter or some cake batters, muffin batter is not meant to be thin or pourable. You’ll definitely need to use a cookie dough scoop or a spoon to portion it into the muffin cups rather than attempting to pour it. This thick consistency is crucial for achieving the characteristic dome tops and moist, tender crumb of a bakery-style muffin. If your batter seems too thin, it might be due to using regular plain yogurt instead of thick Greek yogurt or sour cream.

My Muffins Didn’t Brown as Expected!

Don’t fret if your muffins don’t achieve a deep golden brown top within the specified baking time. These particular lemon poppy seed muffins are not designed to develop a dark, heavily browned crust. Their ideal appearance is a light golden hue, particularly around the edges, while the tops remain a lighter, delicate color. The most important indicator of doneness is the internal set of the muffin. To check, insert a toothpick into the center of one of the muffins. If it comes out clean or with a few moist crumbs attached (but no wet batter), then your muffins are perfectly baked. If the toothpick comes out wet with raw batter, simply continue baking for an additional 2-5 minutes, checking again. Ovens can vary, so visual cues and the toothpick test are more reliable than strictly adhering to time.

Can I Use Sour Cream Instead of Greek Yogurt?

Yes, absolutely! Sour cream is an excellent substitute for Greek yogurt in this lemon poppy seed muffin recipe. Both Greek yogurt and full-fat sour cream share a similar thick, creamy texture and acidity, which are crucial for contributing moisture, tenderness, and a slight tang to the muffins. The key is to avoid using regular, thinner plain yogurt, as its runny consistency will negatively impact the batter’s thickness and the final texture of your muffins. As long as you choose a dairy product with a high fat content and thick consistency, your muffins will turn out wonderfully.

Do These Muffins Get Tall and Domed?

These muffins are designed to be beautifully fluffy and have a generous, “bakery-style” appearance, but they won’t necessarily be exceptionally tall like some specialty muffin recipes. They will rise nicely and have a pleasing, slightly domed top, giving them that artisanal look and feel. If you are specifically aiming for those ultra-tall, dramatically domed muffin tops, there’s a clever trick you can try: chilling the batter. After mixing, scoop the batter into the prepared muffin tin as instructed, but then place the entire tin in the refrigerator for about 1 hour before baking. Chilling the batter slows down the initial rise, allowing the baking powder to get a head start and create a more vigorous lift once it hits the hot oven. This temperature contrast helps create a taller, more pronounced dome. Bake as written after chilling.

Need more inspiration for breakfast? Check out my breakfast recipes page!

What to Serve with Lemon Poppy Seed Muffins

These lemon poppy seed muffins are so incredibly delicious on their own that you truly don’t need much else! Their perfect balance of flavor and texture makes them a standalone treat. However, if you’re looking to elevate the experience or create a more substantial spread, here are some delightful serving suggestions:

• Simple Enhancements: While they don’t *need* anything, if you simply adore butter, a light slather of whipped butter could add an extra layer of richness. For the ultimate lemon lover, a dollop of bright, tangy homemade lemon curd alongside or even inside a sliced muffin would be an absolute dream.
• Morning Beverage Pairings: For breakfast on the go or a relaxed morning, serve these muffins with your favorite hot beverage. A classic cup of freshly brewed coffee, a comforting black tea, or even a refreshing iced tea would perfectly complement their zesty flavor.
• Savory Breakfast/Brunch Companions: If you’re building a breakfast or brunch spread and want to balance the sweetness of the muffins, consider adding some savory elements. Here are a few fantastic recipes that offer a delicious contrast:
  • Cheesy Ham & Avocado Egg in a Hole: This delightful dish is ready in just 30 minutes and features a perfectly runny egg, savory ham, and creamy avocado, making it a hearty complement.
  • Smoked Salmon Cream Cheese Bagels: Elevate your usual bagel routine with this flavorful combination of smoked salmon, rich cream cheese, and fresh avocado, offering a sophisticated savory option.
  • Creamy Turkish Eggs: A simple yet incredibly satisfying meal featuring beautifully poached eggs served on a bed of creamy, garlicky yogurt, often drizzled with spiced butter. It’s an elegant and hearty savory addition to any brunch.

Whether enjoyed solo or as part of a larger meal, these lemon poppy seed muffins are sure to be a crowd-pleaser.

How to Store and Freeze Lemon Poppy Seed Muffins

Proper storage is key to keeping your delicious lemon poppy seed muffins fresh and enjoyable for as long as possible. Here’s how to store and freeze them:

Storing at Room Temperature:
Leftover muffins can be stored in an airtight container at room temperature for up to 3 days. It’s crucial that the muffins are completely cooled before you glaze them and place them in the container. Storing warm muffins can create condensation, leading to sogginess. An airtight container will protect them from drying out and keep them fresh.

Reheating Muffins:
If you enjoy your muffins warm, you have a couple of easy options:

• Microwave: Pop a muffin into the microwave for about 10-15 seconds. This is perfect for a quick warm-up.
• Oven: For a slightly crisper exterior, reheat muffins in a preheated oven at 350˚F (175˚C) for about 5 minutes. This works especially well if you’re warming multiple muffins.

Freezing Muffins:
Freezing is a fantastic way to extend the life of your muffins and ensure you always have a delightful treat ready.

• Preparation for Freezing: Allow the baked muffins to cool completely before freezing. I recommend freezing them *without* the glaze, as the glaze tends to stick to plastic wrap upon thawing, making unwrapping a bit messy. If you must freeze with the glaze, be gentle when unwrapping.
• Wrapping Method: To prevent freezer burn and maintain freshness, wrap each muffin tightly in a layer of plastic wrap, then follow with a layer of aluminum foil. This double-layer protection is the best way to safeguard their flavor and texture in the freezer.
• Storage in Freezer Bags: After wrapping, place the individually wrapped muffins into a large, freezer-safe bag (like a gallon-sized bag) or an airtight freezer container. This makes it easy to label the bag with the contents and the date, rather than writing on each individual muffin wrapper.
• Freezer Life: Muffins can be stored in the freezer for up to 3 months.

Thawing Frozen Muffins:

• Overnight Thawing: The simplest method is to remove the desired number of muffins from the freezer and place them on the countertop overnight to thaw at room temperature.
• Quick Thawing/Reheating from Frozen:
  • Oven: Preheat your oven to 350˚F (175˚C). Place frozen muffins directly on a baking sheet and heat for 10 to 15 minutes, or until warmed through.
  • Microwave: For a single muffin, microwave from frozen for about 30 seconds. You may need a few extra seconds if warming more than one.

More Deliciously Moist Muffin Recipes

If you’ve fallen in love with these moist and flavorful lemon poppy seed muffins, you’ll be thrilled to discover more delightful muffin recipes from our collection:

• If you’re a fan of classic red velvet cake, these red velvet muffins are an absolute must-try! Their rich, decadent flavor and tender texture make them an indulgent treat for any time of day.
• I always look forward to making these fresh cranberry muffins during the holiday season when cranberries are at their peak. They are incredibly delicious, with bursts of tart berry flavor in every single bite.
• For a wholesome and satisfying option, these healthy honey blackberry oatmeal muffins are perfect for meal prep all year round. You can easily use either fresh or frozen berries, depending on what’s available.
• Need a quick and easy recipe? Our banana nutella muffins can be whipped up in just one bowl! The irresistible swirl of Nutella in the center provides just the right amount of sweet indulgence to kickstart your day.
• If you adore banana bread, transform it into a portable delight with these moist and fluffy banana bread muffins. Or, for a bite-sized treat perfect for little hands or portion control, try our adorable banana mini muffins.

Finally, if you bake this lemon poppy seed muffins recipe, please be sure to give this recipe a rating and/or leave a comment! I absolutely love hearing when you all make recipes from the blog, and I genuinely take the time to respond to every single comment. Your feedback means the world to me!

And of course, feel free to drop any questions below in the comments section if you have them – I’m always happy to help!

Oh, and be sure to tag me on Instagram (@cakenknife) if you make the recipe! I truly love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really makes all the effort worthwhile!

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Lemon Poppy Seed Muffins Recipe

Fluffy, moist, and bursting with fresh citrus flavor, these bakery-style lemon poppy seed muffins are the perfect treat for breakfast, brunch, or an afternoon snack. Topped with a sweet lemony glaze, they’re incredibly easy to make without a mixer!

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

Servings: 12 muffins

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Equipment

• Measuring Spoons
• Measuring Cups
• Wooden Spoon & Scraper
• French Wire Whisk
• Stainless Steel Mixing Bowls
• Muffin Pan
• 3-Tier Cooling Rack

Ingredients

Muffins

• 3 cups all-purpose flour
• 1 1/4 cups granulated sugar
• 2 Tbsp poppy seeds
• 1 Tbsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups plain greek yogurt
• 2 1/2 Tbsp fresh lemon juice
• 1 1/2 Tbsp grated lemon zest
• 2 large eggs
• 1 1/2 tsp pure vanilla extract
• 8 Tbsp unsalted butter melted and cooled

Glaze

• 1/2 cup powdered sugar
• 2 Tbsp lemon juice
• Garnish: lemon zest and poppy seeds optional

Instructions

• Preheat the oven to 375˚F. Place oven rack in the middle position. Line a 12-cup muffin tin with paper liners. You can also use nonstick cooking spray to grease the pan, if you prefer.
• In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt. Set aside.
• In a separate medium bowl, whisk together yogurt, lemon juice, lemon zest, eggs, and vanilla until combined. Pour wet mixture into the dry ingredients, stirring until just combined.
• Pour in melted butter. Stir together until just combined. It is ok if there are a couple of flour streaks in the batter. Just make sure not to over mix the batter.
• Scoop the batter into the prepared muffin tin, evenly dividing the batter between the 12 cups.
• Bake for 20 to 25 minutes, until the edges are golden brown and the middles are set. A toothpick inserted into the center should come out clean.
• Let muffins cool while you make the glaze. To make the glaze, whisk togetehr powdered sugar and lemon juice until smooth. Drizzle over muffins.
• Store muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months*.

Video

Notes

*Store. Leftover muffins can be stored in an airtight container at room temperature for up to 3 days. Make sure to cool the muffins completely before glazing and storing in an airtight container.

Reheat. If you like to warm your muffins, you can do so in the microwave for about 10 seconds. You can also reheat it in the oven at 350˚F for about 5 minutes.

Freeze. Cool the muffins completely. I recommend freezing them without the glaze, but you can also freeze them with the glaze as well (it will just come off a little on the plastic wrap when you unwrap them). Wrap each muffin tightly in a layer of plastic wrap, then a layer of aluminum foil. This is the best way to avoid freezer burn! I like to store mine in freezer bags so I can easily label the bag with what it is and the date. This is much easier than writing the name and date on each individually wrapped muffin. Muffins can be stored in the freezer for up to 3 months.

Thaw. Place muffin(s) on the countertop overnight to thaw. Enjoy them at room temperature or warm them up. You can also heat them up from frozen in the oven at 350˚F for 10 to 15 minutes, or in the microwave for 30 seconds per muffin.

Nutrition

Calories: 318kcal | Carbohydrates: 52g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 222mg | Potassium: 100mg | Fiber: 1g | Sugar: 27g | Vitamin A: 275IU | Vitamin C: 3mg | Calcium: 121mg | Iron: 2mg

Calories: 318kcal

Cuisine: American

Category: Breakfast