Lemon Poppy Seed Muffins

Lemon poppy seed muffins are one of my favorite muffins of all time. Their flavor is light, with just a hint of bright citrus, with a fluffy almost cake-like consistency. Pure perfection.

Whip up a batch of these easy homemade muffins for a fun weekend treat, and after school snack for the kids, or for breakfast slathered in delicious lemon curd!

When I set out to make these muffins, I knew two things. First: the lemon needed to be present, but not overpowering. Second, they needed to be moist (sorry, it's late as I write this and I can't think of another word).

There's lemon in both the muffins themselves, and also in the glaze. I love that it's fairly subtle, and the glaze is really where you get that zesty lemon flavor. Don't skip the glaze, it's so easy to make and really makes all the difference!

As for moisture, that comes from a few different places. First, I love using buttermilk and yogurt in baking. If you look through my recipes, you'll notice that a lot. The reason is that dry baked goods are my worst nightmare, and buttermilk and yogurt (or sour cream) are a baker's best friend! Plus with all the flavor options of yogurt it's a fun way to add extra subtle vanilla or honey flavors. I also used half brown sugar in this recipe, because brown sugar holds moisture better than granulated sugar on its own. So, there you have it.


3 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 tablespoons poppy seeds
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vanilla full-fat yogurt
1/2 cup buttermilk
Juice and zest of two lemons
1 teaspoon vanilla extract
2 eggs
1/2 cup butter, melted and slightly cooled
1 1/2 cups powdered sugar
3 tablespoons fresh lemon juice
1 teaspoon lemon zest (optional)


Preheat oven to 375 degrees F. Grease or line a muffin tin, and set aside. Whisk together the dry ingredients, flour through salt in a medium bowl, and set aside.

In the bowl of your stand mixer fitted with the paddle attachment, combine the yogurt, buttermilk, lemon juice, lemon zest, vanilla extract, and eggs. Add the flour mixture to the wet ingredients, mixing on low speed until just combined. Add the melted butter, and mix until just combined.

Spoon the batter into the greased/lined muffin tin, filling each well all the way to the top. Bake 20-25 minutes or until a toothpick come out with moist crumbs.

For the glaze: Add the powdered sugar to a small bowl. Add the lemon juice a tablespoon at a time, until all of the powdered sugar is dissolved, and it's the consistency of a thick paste. If you want your glaze to be super lemony, stir in lemon zest.

*Note: Allow the muffins to cool before unwrapping them if you've opted to use liners, as warm muffins have a tendency to stick! (If you can resist!)


Kirsten Bell

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