Lemon Poppyseed Muffins

A lemon poppyseed muffin on a white plate.

A lemon lovers favorite, these moist, fluffy lemon poppy seed muffins are easy to make with simple ingredients and topped with a wonderful sweet lemon glaze for that extra lemon flavor.

Course Breakfast, Dessert

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 310kcal

Author Sherri Hagymas

Ingredients

3 cups all-purpose flour
1 cup granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cup plain yogurt full fat
2 tablespoons fresh lemon juice
1 ½ tablespoons grated lemon zest
2 large eggs
8 tablespoons butter unsalted, melted and cooled slightly

For the glaze

¼ cup fresh lemon juice
¼ cup granulated sugar
2 tablespoons coarse sugar

Instructions

Preheat the oven to 375° F and add paper liners to a 12 hole muffin tin.
In a large mixing bowl, add the all-purpose flour, sugar, poppy seeds, baking powder, baking soda and salt and stir to combine.
3 cups all-purpose flour, 1 cup granulated sugar, 2 tablespoons poppy seeds, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a separate medium bowl, add the yogurt, lemon juice, lemon zest, and eggs and whisk together thoroughly.
1 ½ cup plain yogurt, 2 tablespoons fresh lemon juice, 1 ½ tablespoons grated lemon zest, 2 large eggs
Pour the wet ingredients to the dry ingredients and stir together just until barely combined. Then add the melted butter and fold in gently.
8 tablespoons butter
Using a large cookie scoop, add the batter to each lined muffin tin hole until equally filled.
Place in the preheated oven and bake for 25 minutes.
Make the syrup:
After baking, add the lemon juice and sugar to a small saucepan and heat over medium heat, stirring very often for about 5 minutes until it thickens.
¼ cup fresh lemon juice, ¼ cup granulated sugar, 2 tablespoons coarse sugar
Brush or drizzle the syrup on the top of each muffins and then sprinkle with coarse sugar.

Notes

Refrigerate: Place the muffins in an airtight container and store in the refrigerator for 3-4 days. Let sit at room temperature or heat in the microwave for 10-15 seconds to warm.

Freeze: you can freeze them in a freezer bag with the air pressed out for up to 2 months.

Add 1 cup of fresh or frozen blueberries.

Use gluten free flour if desired.

Swap the yogurt for sour cream.

Nutrition