Lemon Poppy Seed Yogurt Muffins
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!
Servings: -15 muffins
Ingredients
Lemon Poppy Seed Muffins
- 1/2 cup (113 gr) unsalted butter, room temperature
- 1/2 cup (100 gr) granulated sugar
- 3 tbsp lemon zest, from 3 lemons
- 2 eggs
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 2 tbsp lemon juice
- 1 cup (240 ml) full-fat yogurt
- 2 1/4 cups (280 gr) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppy seeds
Glaze
- 1/2 cup (63 gr) confectioners' sugar
- 1-2 tbsp lemon juice
Instructions
Lemon Poppy Seed Muffins
- Preheat oven to 425℉/220℃. Line the muffin pans with cupcake liners.
- In a medium bowl, sift all-purpose flour, baking powder, baking soda, and salt. Add poppy seeds and mix until combined. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together butter, granulated sugar, and lemon zest until pale and fluffy. Scrape the sides with a spatula.
- Add eggs, vanilla extract, and vegetable oil. Beat on low speed until well combined. Add lemon juice and half the yogurt and beat on low speed until combined.
- Add half of the dry ingredients and beat on low speed until just combined. Add the remaining yogurt and beat until combined. Then, add the remaining dry ingredients and beat until just combined. Don't overmix.
- Spoon the batter evenly into each cup or liner, filling each all the way to the top.
- Bake the muffins for 5 minutes at 425℉/220℃. Then, keeping the muffins in the oven, reduce the oven temperature to 350℉/180℃. Bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pans, then transfer to a wire rack to continue cooling.
Glaze
- In a small bowl, combine confectioners' sugar and 1 tbsp lemon juice. Stir to combine, adding more lemon juice as needed to create a smooth, pourable glaze.
- Drizzle over the muffins that have cooled completely after baking. Let set before serving.
Notes
You can substitute full-fat yogurt with 1/2 cup milk + 1/2 cup Greek yogurt/sour cream.
Double the glaze ingredients if you plan to dip the muffin tops with the glaze.
Nutrition
Serving: 1muffin | Calories: 264kcal | Carbohydrates: 34g | Protein: 5g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 222mg | Potassium: 92mg | Fiber: 1g | Sugar: 15g | Vitamin A: 306IU | Vitamin C: 4mg | Calcium: 89mg | Iron: 1mg
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