Lemon Poppy Seed Muffins
These muffins were an absolute delight. It was the lightest muffin I’ve ever had that wasn’t overpoweringly lemony with a very enjoyable crunch from the poppy seeds. The muffins tasted great as is but once the glaze was applied, it was absolute heaven. After all, how can you go wrong with sticky, sweet, lemony powered sugar goodness?
Lemon Poppy Seed Muffins (adapted from Annie’s Eats):
Yields 18 muffins
- 2 cups all-purpose flour
- 2 tablespoons poppy seeds
- 1 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup sugar
- 2 large eggs
- Zest of 2 lemons
- 1 teaspoon vanilla extract
- 1 cup yogurt, plain or vanilla
To make the lemon glaze (optional):
- 1/4 cup confectioners’ sugar
- 2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F.
Line a 12-cup standard muffin tin with paper liners; set aside. (If you don’t want to use paper liners, you could coat a muffin pan with cooking spray instead.)
In a medium bowl, combine the flour, p oppy seeds, baking powder, baking soda and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high speed until light and fluffy, about 2 minutes.
Beat in eggs, one at a time, until well combined.
Beat in lemon zest and vanilla until well combined.
Alternately add flour mixture and yogurt, beginning and ending with the flour, until just combined.
Scoop the batter evenly into the muffin tray.
Place into oven and bake for 18-20 minutes, or until a tester inserted in the center comes out clean.
To make the glaze, combine the confectioners’ sugar and lemon juice. Whisk until smooth.
When the muffins are done, cool for 10 minutes and brush the muffin tops with the glaze.