Lemon Poppy Seed Muffins
Soft and fluffy lemon poppy seed muffins made with fresh lemon zest, creamy yogurt, and a bright citrus glaze. A classic morning treat that's both tender and tangy.
Servings
Ingredients
Dry Ingredients:
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2½ tablespoons poppy seeds
- ½ teaspoon table salt
Wet Ingredients:
- 10 tablespoons 1¼ sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon grated lemon zest
- 2 large eggs
- 1½ cups plain low-fat yogurt
For the Glaze:
- 2 tablespoons fresh lemon juice
- 1 cup confectioners' sugar
Instructions
Preheat the Oven:
- Adjust the oven rack to the lower-middle position and preheat to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or line with paper muffin liners.
Combine the Dry Ingredients:
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, poppy seeds, and salt. Set aside.
Prepare the Wet Mixture:
- In the bowl of a stand mixer fitted with the flat beater attachment, cream the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, approximately 2 minutes. Add the grated lemon zest and beat briefly to incorporate.
Add the Eggs and Yogurt:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Reduce the speed and blend in the yogurt until the mixture is smooth.
Incorporate the Dry Ingredients:
- Remove the bowl from the mixer. Using a spatula or wooden spoon, gently fold in the flour mixture until just combined. Take care not to overmix, as this may result in dense muffins.
Portion and Bake:
- Divide the batter evenly among the prepared muffin cups. Bake for 25–30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool the Muffins:
- Allow the muffins to cool in the pan for approximately 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Prepare and Apply the Glaze:
- In a small bowl, combine the lemon juice and confectioners’ sugar until a smooth glaze forms. Drizzle the glaze over the warm muffins and serve.
Notes
To make these muffins gluten-free, substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend. Ensure the blend contains xanthan gum or add ½ teaspoon separately. Follow all other instructions as written, taking care not to overmix the batter, as gluten-free doughs can become overly gummy with excess handling.