These Lemon Poppy Seed Yogurt Muffins are super moist, tender, and bursting with a bright citrus flavor and crunchy poppy seeds. Top them with a sweet lemon glaze for double lemon flavor!
These are the best lemon poppy seed muffins! They are so fluffy, moist, and tender in texture thanks to the addition of yogurt. They also have crunchy poppy seeds and fresh lemon flavor in every bite. They are delicious plain or with a simple lemon glaze on top!
With this recipe, you do not need to visit a bakery for the best lemon poppy seed muffins. Serve these Lemon Poppy Seed Yogurt Muffins with a cup of warm tea and coffee for the perfect treat.
Ingredients To Make Lemon Poppy Seed Yogurt Muffins
- Unsalted butter. The muffins made with butter had a richer taste than the ones made with oil.
- Granulated sugar. To sweeten the muffins.
- Lemons. I used lemon zest from 3 lemons and 2 tablespoons of lemon juice to give the muffins lemon flavor.
- Eggs. Make sure you use room-temperature eggs because they blend more evenly in batters.
- Vanilla extract. To enhance the flavor.
- Vegetable oil. Adding a little bit of vegetable oil gives extra moisture to the muffins.
- Full-fat yogurt. It makes the muffins moist, light, and tender.
- All-purpose flour. Ideal flour for creating light and tender muffins.
- Baking powder. A leavening ingredient to make the batter rises in the oven and makes the muffins light and fluffy.
- Baking soda. Baking soda will react with acid (yogurt and lemon juice) and release carbon dioxide gas which causes the food to expand and become fluffy.
- Salt. To taste.
- Poppy seeds. They add a delightful crunch.
What Does Adding Yogurt To Muffins Do?
The yogurt helps to keep these muffins moist without adding too much fat. In addition, the acidity in yogurt helps activate the baking soda, which results in light and fluffy muffins.
This recipe calls for plain full-fat yogurt. Make sure you avoid non-fat yogurt because it can not only cotan fillers and stabilizers that change the taste and texture of the muffins, but it also just does not have the same rich and creamy flavor as varieties with fat in them.
Sour cream and Greek yogurt is a great substitute for yogurt in baking. It has a similar tangy flavor and creamy texture. You can substitute 1 cup of full-fat yogurt with a half cup of full-fat Greek yogurt or sour cream with a half cup of whole milk.
Pro Tips For Making This Recipe
- Use thick plain full-fat yogurt. Thin yogurt that is way too runny will add too much moisture and cause your batter to spread more than puff. Also make sure you avoid non-fat yogurt because it can not only cotan fillers and stabilizers that change the taste and texture of the muffins, but it also just does not have the same rich and creamy flavor as varieties with fat in them.
- Don’t overmix. Overmixing will result in tough, dense, dry muffins that don’t rise above their muffin liners. This will create rubbery muffins.
- Don’t overbake. Muffins don’t take long to bake. Don’t overbake them to prevent them from drying out.
- Cool down. Once you remove the muffins from the oven, let them sit in their pan for a few minutes before removing them to a wire rack. However, remove them after five minutes otherwise you risk them going soggy as they cool in the pan.
More Muffin Recipes
- Blueberry Crumble Muffins
- Sour Cream Double Chocolate Muffins
- Ham and Cheese Muffins
- Moist Chocolate Chip Muffins
More Lemon Recipes
- Lemon Madeleines
- Lemon and Thyme Yogurt Bundt Cake
- Lemon Cube Pound Cakes
- Lemon Shortbread Cookies
- Lemon Black Tea