Lemon and Poppy Seed Muffins
Brighten up your breakfast or snack time with these irresistible Lemon and Poppy Seed Muffins, a perfect balance of tangy citrus and nutty poppy seed crunch! Featuring a tender, moist crumb thanks to a combination of Greek yogurt and melted butter, these muffins are bursting with the vibrant flavors of freshly squeezed lemon juice and fragrant lemon zest. Easy to make in just 35 minutes, this recipe is a go-to for busy mornings or weekend baking. For a touch of sweetness, top them with a zesty lemon glaze that beautifully complements the tartness of the muffins. Whether you’re a fan of classic baked goods or simply looking to add a refreshing twist to your muffin collection, these Lemon and Poppy Seed Muffins are sure to delight your taste buds. Perfect for brunch, teatime, or a grab-and-go snack, they’re a crowd-pleasing treat you’ll want to bake again and again!
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Recipe Information
Ingredients
- 260 grams All-purpose flour
- 150 grams Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 2 tablespoons Poppy seeds
- 115 grams Unsalted butter, melted and cooled
- 120 grams Plain Greek yogurt
- 120 milliliters Milk
- 2 Eggs
- 1 teaspoons Vanilla extract
- 60 milliliters Freshly squeezed lemon juice
- 2 tablespoons Lemon zest
- 100 grams Powdered sugar (for optional glaze)
- 2 tablespoons Fresh lemon juice (for optional glaze)
Instructions
Preheat your oven to 180°C (350°F). Line a 12-cup muffin tin with paper liners or lightly grease the cups with oil or butter.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and poppy seeds. Set aside.
In a medium bowl, whisk together the melted butter, Greek yogurt, milk, eggs, vanilla extract, lemon juice, and lemon zest until smooth and well combined.
Pour the wet ingredients into the dry ingredients and gently fold them together using a spatula. Be careful not to overmix; the batter should be lumpy and just combined.
Evenly distribute the batter among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
Remove the muffin tin from the oven and let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
For the optional glaze, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth. Drizzle the glaze over the cooled muffins using a spoon or piping bag.
Allow the glaze to set for a few minutes before serving. Enjoy your Lemon and Poppy Seed Muffins!
Nutrition Facts
Calories |
3177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.0 g | 151% | |
| Saturated Fat | 66.4 g | 332% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 646 mg | 215% | |
| Sodium | 2367 mg | 103% | |
| Total Carbohydrate | 480.5 g | 175% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 264.8 g | ||
| Protein | 60.3 g | 121% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 704 mg | 54% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1071 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
