Lemon Poppyseed Muffins
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!
This recipe adapted from America’s Test Kitchen
