Lemon Poppy Seed Muffins (Print Version)

Tender muffins bursting with lemon zest and studded with crunchy poppy seeds topped with citrus glaze.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon poppy seeds
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2/3 cup granulated sugar
07 - Zest of 2 lemons
08 - 2 large eggs, room temperature
09 - 1 cup plain Greek yogurt
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice

# Step-by-Step Guide:

01 - Set oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a large mixing bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until evenly distributed.
03 - Rub lemon zest into sugar to release oils, then whisk in eggs, Greek yogurt, melted butter, lemon juice, and vanilla extract until smooth.
04 - Add wet ingredients to dry ingredients and gently fold together until just combined to avoid overmixing.
05 - Divide batter evenly among muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
07 - Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth and pourable, then drizzle over cooled muffins and let set before serving.

# Expert Suggestions:

01 -
  • The poppy seeds catch the light in the crumb and add that delicate crunch that makes each bite feel special.
  • Greek yogurt keeps these impossibly moist without making them dense, and the bright lemon glaze is the cherry on top.
  • They're simple enough for a weekday breakfast but fancy enough to bring to a dinner party and have people ask for the recipe.
02 -
  • The single biggest mistake I made early on was mixing the batter too vigorously—I thought I was being thorough, but I was creating tough, rubbery muffins instead of tender ones.
  • Sifting your powdered sugar before making the glaze eliminates lumps and makes the final drizzle smooth and professional-looking instead of grainy.
03 -
  • If you want extra lemon flavor without making the batter too acidic, add up to 1/2 teaspoon of lemon extract to the wet ingredients—just taste as you go.
  • Use a microplane zester instead of a box grater; it captures the flavorful oils without the bitter white pith that can hide underneath.

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