Perfectly Moist Lemon Poppy Seed Muffins with a Light Glaze
These lemon poppy seed muffins are the perfect blend of tangy citrus flavor and wholesome ingredients. Enjoy them warm or chilled, with a light lemon glaze for an extra burst of flavor!
Ingredients
- 2¼ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup whole milk Greek yogurt
- 2 large eggs
- ⅓ cup granulated sugar*
- ½ cup unsalted butter, melted**
- ½ cup milk
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- Lemon Glaze (optional)
Instructions
- Preheat your oven to 400°F. Lightly grease a 12-cup muffin tin or line it with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and sea salt.
- In a larger bowl, combine the Greek yogurt, eggs, sugar, melted butter, milk, lemon juice, lemon zest, and vanilla extract until smooth.
- Gradually fold the dry ingredients into the wet ingredients. Stir just until combined—overmixing can result in dense muffins.
- Gently fold in the poppy seeds to evenly distribute them throughout the batter.
- Divide the batter evenly among the muffin cups, using a ⅓-cup measuring cup for consistency. Fill each cup about three-quarters full.
- Bake for 17–22 minutes, or until the muffin tops are golden and spring back when touched. A toothpick inserted into the center should come out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Drizzle the cooled muffins with a light lemon glaze, if desired, for an extra burst of flavor.