Lemon Poppy Seed Muffins
Lemon and poppy seed infused muffins are bright, zesty and full of spring flavors. I’d say, it’s one of the best things on the breakfast table. (Jump to Recipe)
Spring days yield the freshest citrus any other season can offer. With that being said, it’s appropriate to take full advantage of all the lemons you can get at this time.
Not only are these muffins to be baked in the spring, but year-round is acceptable due to the fact that these make brunch that much better.
These lemon poppy seed muffins are the perfect balance between sweet and tart without an overwhelming kind of zing.
Lemon Poppy Seed Muffins – Here’s The Scoop
I first start off by zesting the lemons and mixing the zest with the sugar. This will infuse the sugar. Next, I mix in rest of the wet ingredients. The dry ingredients get mixed in a separate bowl and then get added to the wet ingredients. The poppy seeds get stirred into the batter at the end. The batter gets evenly distributed into the muffin tin and baked until it’s golden. I mix the glaze while the muffins are baking and drizzle it right on top when they come out. They are best served right away!
To keep these muffins fresh, store them in an airtight container at room temperature for 3 days.
If you love brunch as much as I do, you’re going to love these recipes too!:
Berry Ricotta Overnight French Toast
If you make these Lemon Poppy Seed Muffins, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me on Insta, @fettysfoodblog with your creation.
Lemon Poppy Seed Muffins
Ingredients
For The Muffins
- 1 stick unsalted butter
- 2/3 cups granulated sugar
- 2 lemons
- 1/4 cup milk
- 1/2 cup Greek or regular plain yogurt
- 2 eggs
- 1 tsp vanilla
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppy seeds
For The Glaze
- 2 cups powdered sugar
- 3 tbsp milk, add 1 more to thin it out, if consistency is too thick
Instructions
- Preheat oven to 375 degrees F. Line a standard 12-well muffin pan with paper liners. Set aside.
- Cut the butter into 4 pieces and place in a microwave-safe bowl. Microwave for 30 seconds. Butter should be almost fully melted. Stop microwaving and set aside at room temperature for at least 5 minutes.
- Finely zest the 2 lemons into a large bowl. Add sugar into the same bowl and whisk until the sugar and lemon zest are well combined. Juice the zested lemons in the bowl and add melted butter, milk, Greek yogurt, eggs, and vanilla. Whisk to combine.
- Combine flour, baking powder, baking soda, salt, and poppy seeds in a separate bowl. Stir to combine. Add the dry ingredients into the wet ingredients and use a wooden spoon or rubber spatula to mix the batter.
- Divide the batter evenly among the prepared muffin wells (about 1/4 to 1/3 cup per muffin well).
- Place into the oven and bake until the muffins are lightly golden and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. While the muffins are baking, mix the ingredients for the glaze in a small bowl. Remove the muffins once they are done. Let cool 10 minutes before glazing. Using a spoon, drizzle the glaze on the tops of the muffins. Serve warm.
