Lemon poppy seed is my favorite muffin flavor. It’s been ages since I’ve had one, so I decided it was time to make a batch. These were very yummy. The glaze adds quite a bit of sweetness with a balance of tart lemon zest. The poppy seeds give a nice little crunch to the delicate crumb. This are great for breakfast or a snack since they aren’t too sweet. The lemon adds a bright burst of flavor and most of the sweetness comes from the glaze on top.
Makes about 15 muffins (I doubled the recipe and got about 32)
Adapted from Annie’s Eats
- 2 cups all-purpose flour
- 2 Tbsp poppy seeds
- 1 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 2 1/2 lemons, zested
- 1 1/2 tsp vanilla extract
- 1 cup plain yogurt
- 1/2 lemon, zested
- 1 lemon, juiced
- 1/2 cup confectioners’ sugar
Preheat oven to 350°F. Line a muffin tin with paper liners.
In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
In a large bowl, beat together butter and sugar until light and fluffy. Beat in the eggs one at a time, then add lemon zest and vanilla extract. Slowly beat in the dry ingredients, alternating with the yogurt, in three batches. Mix until just combined.
Scoop batter into prepared muffin tin (I used a 4oz cookie scoop). Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean. Let cool for about 5 minutes in the pan and then transfer to a wire rack to cool completely.
While the muffins are cooking, whisk together all the ingredients for the glaze.
Once you’ve transfered the muffins to the wire rack, add about 3/4 tsp glaze to each muffin while they’re still warm.