Lemon Poppy Seed Muffins
Bright, zesty, and irresistibly tender, these lemon poppy seed muffins are a citrus-lover’s dream. Perfectly balanced with the tang of fresh lemon juice and the subtle crunch of poppy seeds, they’re a delightful way to start your day or enjoy a mid-afternoon pick-me-up.
Whether enjoyed plain or topped with a luscious lemon glaze, these muffins deliver a bakery-quality experience right from your kitchen. For an extra burst of lemony goodness, a hint of lemon extract takes the flavor to the next level.
Ideal for brunches, snack time, or even gifting, these muffins are as versatile as they are delicious. With simple ingredients and straightforward steps, they’re a must-try recipe for bakers of all skill levels.
Lemon Poppy Seed Muffins Ingredients
- All-Purpose Flour: The sturdy backbone of these muffins, providing structure and a soft, tender crumb.
- Greek Yogurt: Adds creaminess and a subtle tang, keeping each bite moist and rich.
- Lemon Juice & Zest: The heart of the recipe, delivering bright, tangy citrus flavor that defines these muffins.
- Unsalted Butter: Infuses the batter with a buttery richness for a melt-in-your-mouth texture.
- Poppy Seeds: Tiny bursts of crunch and nutty flavor, creating a delightful contrast to the softness.
- Eggs: Essential for binding and fluffiness, ensuring a light and airy muffin.
- Vanilla Extract: A warm, aromatic note that complements the lemon’s brightness beautifully.
Recipe Tips
- Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can make the muffins dense instead of tender. A few streaks of flour are fine, as they’ll blend during baking.
- Boost the Lemon Flavor: For an even more pronounced citrus kick, add ½ teaspoon of lemon extract to the batter. Alternatively, you can infuse the glaze with extra zest for a bright and tangy finishing touch.
- Check for Doneness: Muffins can go from perfectly baked to overdone quickly. Start checking at the 17-minute mark by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, they’re ready.
What to Serve with Lemon Poppy Seed Muffins
- Fresh Berries: A bowl of strawberries, raspberries, or blueberries complements the citrusy flavor of the muffins and adds a refreshing contrast.
- Hot Beverages: Pair these muffins with a steaming cup of tea or coffee. Earl Grey tea enhances the citrus notes, while coffee balances the sweetness.
- Yogurt Parfait: Serve alongside a creamy yogurt parfait layered with granola and honey for a light yet satisfying breakfast or brunch spread.
FAQ
1. Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour. Ensure the baking powder and soda are also gluten-free for best results.
2. How should I store leftover muffins?
Store them in an airtight container at room temperature for up to 3 days. For longer storage, freeze them and reheat as needed.
3. Can I skip the lemon glaze?
Absolutely! The muffins are delicious on their own. However, the glaze adds a bakery-style sweetness and enhances the lemon flavor.
4. What can I use instead of Greek yogurt?
Sour cream or plain regular yogurt works well as substitutes. They maintain the same moist texture and slightly tangy flavor profile.
Lemon Poppy Seed Muffins
Ingredients
- ½ cup fresh lemon juice
- 2 tablespoons lemon zest
- 2¼ cups all-purpose flour measured and leveled
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup full-fat Greek yogurt
- 2 large eggs
- ⅔ cup granulated sugar
- ½ cup unsalted butter melted
- ½ cup milk
- 1 teaspoon vanilla extract
- Optional: Lemon glaze for drizzling
Instructions
- Preheat your oven to 400°F and prepare a 12-cup muffin tin by greasing or lining it with paper liners.
- In a medium mixing bowl, combine the flour, baking powder, baking soda, and salt. Whisk until evenly distributed.
- In a separate, larger bowl, whisk together the Greek yogurt, eggs, sugar, melted butter, milk, lemon juice, lemon zest, and vanilla extract until the mixture is smooth and well blended.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined, being careful not to overmix. Fold in the poppy seeds for even distribution.
- Divide the batter evenly among the muffin cups, filling each about two-thirds full. Use a ⅓-cup measuring cup for consistent portions.
- Bake for 17 to 22 minutes, or until the tops are springy to the touch and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack. If desired, drizzle with lemon glaze once completely cooled.
- Notes
- To naturally sweeten the muffins, substitute the granulated sugar with maple syrup. Adjust by omitting the milk to balance the additional liquid. If the batter feels too thick, incorporate milk one tablespoon at a time to achieve the desired consistency.
