Fluffy Lemon Poppy Seed Muffins recipe
Servings: 12 muffins
Calories: 221cal
These Lemon Poppy Seed Muffins are soft, zesty, and just the right amount of sweet with a light lemon glaze that makes them totally addictive. They’re easy to whip up and bake into those perfect, golden muffin tops every time!
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Ingredients
- 2 lemons zested and juiced (divided)
- 1¼ cup granulated sugar (200g)
- ½ cup 0% plain Greek yogurt 250g
- ⅓ cup oil
- ¾ cup milk or buttermilk
- 2 large eggs
- 2 teaspoons vanilla
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2½ cups all purpose flour, fluffed (325 grams)
- 2 tablespoons poppy seeds
Lemon Glaze
- ½ cup powdered sugar
- 1-2 tablespoon reserved lemon juice
Instructions
- Preheat oven to 375℉.
- Zest and juice lemons, reserving both. Set aside.
- In a large bowl, whisk together sugar, yogurt, oil, milk, eggs, and vanilla until smooth.
- Add all reserved lemon zest, baking powder, baking soda, and salt and whisk until combined.
- Fold in flour and poppy seeds with a whisk or spatula, just until moistened and no flour remains.
- Stir in ¼ cup reserved lemon juice. Let the batter rest at room temperature for 15-30 minutes.
- Lightly grease a non-stick muffin pan and fill muffin cups to the top (you can also make smaller muffins but they will bake more quickly).
- Bake for 18-25 minutes, until a toothpick inserted in the center comes out clean or with moist crumbs. Let cool for 5-10 minutes in the pan before removing to a wire rack to cool completely.
Lemon Glaze
- Whisk together powdered sugar and just enough lemon juice to make a glaze with a drizzling consistency. Drizzle over muffins just before serving.
Notes
Ingredients and Substitutions:
- Lemon: you can make these muffins with orange or lime instead.
- Add ins: you can add in fresh, frozen or dried blueberries, raspberries, nuts or white chocolate chips for a fun twist.
- Whole wheat flour: you can use 100% whole wheat flour for extra fiber, but because they're pale in color it will change the way they look.
- Make them dairy free: nondairy milk and yogurt will work just fine in here!
Nutrition
Calories: 221cal | Carbohydrates: 45g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Cholesterol: 29mg | Sodium: 211mg | Potassium: 181mg | Fiber: 2g | Sugar: 23g | Vitamin A: 61IU | Vitamin C: 10mg | Calcium: 94mg | Iron: 2mg