Lemon Poppy Seed Muffins
Made with fresh lemon juice and yogurt, these lemon poppy seed muffins are a healthy recipe that can be enjoyed as a snack or breakfast. Feel free to add the lemon glaze for a touch of extra sweetness and zesty lemon flavor.
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Prep Time: 20 minutes -
Cook Time: 20 minutes
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Total Time: 40 minutes
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Yield: 12 muffins 1x -
Category: Muffin -
Method: Baked
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Cuisine: American
Category:
Method:
Cuisine:Ingredients
Lemon Muffins:
- 2 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1 cup sugar
- 1/2 cup butter, melted
- 1 cup plain yogurt*
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice, about 1 lemon
- 2 tablespoons fresh lemon zest, about 2 lemons
Lemon Glaze (optional):
- 1/4 cup icing sugar
- 1 tablespoon fresh lemon juice
Instructions
- Preheat the oven to 425°F and line a muffin pan with baking cups or lightly grease with butter.
- In a large bowl, add flour, baking powder, baking soda, salt, and poppy seeds and stir until well combined.
- In a medium bowl, add the sugar and melted butter and mix until well incorporated. Add eggs, yogurt, vanilla extract, lemon juice, lemon zest, and whisk until well combined.
- Transfer the wet ingredients to the dry ingredients and fold them together with a rubber spatula or wooden spoon until completely combined. Don’t overmix the batter or it will create a dense muffin.
- Once set, divide the batter evenly across the muffin liners, the mixture should make 12 muffins.
- Transfer the muffin tin to the oven and bake for 5 minutes at 425°F, then, without opening your oven door, turn the oven down to 350°F and bake for an additional 12-14 minutes until the sides are just golden.
- Once baked, remove the muffin pan from the oven and allow the muffins to cool for 10 minutes before removing them from the pan. Once slightly cooled, transfer them to a wire rack to cool completely.
- Optional: Once the muffins have cooled completely, in a small bowl, add powdered sugar and add lemon juice in small batches, whisking constantly, until a smooth consistency is reached. To thin the glaze, add a bit more lemon juice. To thicken the glaze, add a bit more sugar. Once the glaze is ready, drizzle on top of the cooled muffins and then allow to set completely.
- The muffins can be stored in an airtight container for up to 5 days or in the freezer for up to 3 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 243 calories
- Sugar: 18 grams
- Fat: 10 grams
- Carbohydrates: 35 grams
- Fiber: 1 gram
- Protein: 4 grams
Find it online: https://kaynutrition.com/lemon-poppy-seed-muffins/
