Glazed Lemon Poppy Seed Muffins Recipe
Deliciously moist and tangy Glazed Lemon Poppy Seed Muffins featuring fresh lemon juice and zest, a hint of vanilla, and the delightful crunch of poppy seeds. Topped with a simple lemon glaze, these muffins are perfect for breakfast or a sweet snack.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins
- Category: Breakfast Ideas, Snack
- Method: Baking
- Cuisine: American
Ingredients
For the Lemon Poppy Seed Muffins
- 2 cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 stick unsalted butter, melted and cooled
- 1 large egg
- ¼ cup lemon juice, freshly squeezed
- ¾ cup whole milk
- 1 tablespoon vanilla extract
- ⅓ cup Greek yogurt, plain, full fat
- Zest of two lemons
- 1 tablespoon poppy seeds
For the Optional Lemon Glaze
- 2 cups powdered sugar
- ¼ cup lemon juice
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin pan with paper baking cups and set aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet Ingredients: Add melted and cooled butter, the large egg, freshly squeezed lemon juice, whole milk, vanilla extract, and plain Greek yogurt to the dry ingredients. Whisk together until the batter is smooth and uniformly blended.
- Add Flavorings: Gently fold in the lemon zest and poppy seeds to ensure even distribution without overmixing the batter, which can negatively affect the muffin texture.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Prepare Lemon Glaze: While muffins are baking, whisk together powdered sugar and lemon juice in a small bowl until smooth to make the optional glaze.
- Glaze Muffins: As soon as muffins come out of the oven and are still warm, dunk the tops into the lemon glaze or drizzle it over them. Optionally, sprinkle extra poppy seeds on top for added texture and presentation.
- Serve or Store: Serve the muffins warm for the best texture and flavor or let cool completely and store in an airtight container at room temperature for up to five days.
Notes
- Storage: Store muffins in an airtight container at room temperature for up to 5 days to keep them moist. The glaze does not require refrigeration since it’s milk-free.
- Freezing: Muffins freeze well for up to three months. Wrap them individually in plastic wrap or foil, place in an airtight container or freezer bag, and thaw at room temperature or in the refrigerator before serving.
- Lemon Zest Substitute: If you don’t have fresh lemon zest, replace it with 1 teaspoon of lemon extract for similar flavor.
- Yogurt Options: Use another thick yogurt or strain plain yogurt through cheesecloth for thickness. Thick sour cream can also work as a substitute.
- Mixing Advice: Avoid overmixing the batter to prevent tough, dense muffins. Mix just until ingredients are blended and smooth.
- Choosing Lemons: For best flavor, select lemons that are deep yellow, firm with a slight give, and have smooth skin. Avoid moldy, overly hard, soft, pale, or greenish lemons.
- Adding Blueberries: For blueberry lemon muffins, toss 1 heaping cup of fresh blueberries with a spoonful of flour and fold them in along with the poppy seeds.
