Muffins don’t always seem to be the most popular item for breakfast or dessert, however I love a good muffin! I love that they come in so many flavors, with or without a crumb topping, with fruit or chocolate…there are so many varieties that the list is endless. However, a good old fashioned one like Lemon Poppyseed is always a favorite too. When I was growing up I didn’t care for poppyseed that much, but my dad loves it, and now that I’m older I really like it too. These Lemon Poppyseed muffins are tender, sweet and have the perfect glaze to top them off!

Lemon Poppyseed Muffins

Ingredients

3 C all-purpose flour
1 C sugar
2 tbsp poppy seeds
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 C plain greek yogurt
2 tbsp fresh lemon juice, optional
1 1/2 tbsp grated lemon zest
2 large eggs
8 tbsp unsalted butter, melted and cooled

For the glaze:

1/4 C sugar
1/4 C lemon juice

Instructions

Heat oven to 375 degrees F. Grease 12-cup muffin tin.
Combine flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl.
In a separate bowl, mix yogurt, lemon zest, and eggs until smooth.
Gently fold yogurt mixture into flour mixture and stir until just combined.
Fold in melted butter; Do not overmix.
Divide batter evenly among prepared muffin cups.
Bake 20 to 25 minutes. Rotate muffin tin halfway through baking.
While muffin are baking, simmer sugar and lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
Remove muffin tin to a wire rack.
Brush with lemon syrup.
Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
Take a bite and enjoy!