Ingredients
Method
- Preheat the oven to 350°F and line a muffin pan with paper baking cups. Set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the melted butter, egg, lemon juice, milk, vanilla extract, and Greek yogurt, mixing until smooth. Gently fold in the lemon zest and poppy seeds.
- Spoon the batter into the muffin pan, filling each cup about three-quarters full. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.
- While the muffins are baking, prepare the glaze by whisking together powdered sugar and lemon juice in a small bowl. Once the muffins are done, dunk the warm muffin tops into the glaze or drizzle it over the muffins. For an extra touch, sprinkle additional poppy seeds on top.
- Serve the muffins warm or allow them to cool completely before storing in an airtight container at room temperature for up to 5 days.
Notes
Storage: These muffins can be kept at room temperature in an airtight container for up to 5 days. The glaze, made without milk, allows them to stay fresh without refrigeration.
Freezing: You can freeze the muffins for up to three months. Wrap each muffin in plastic wrap or foil and store them in an airtight container or freezer bag. Thaw at room temperature or in the fridge before serving.
Lemon Zest: If you do not have lemon zest, you can substitute it with a teaspoon of lemon extract.
Yogurt Options: In place of Greek yogurt, you may use another thick yogurt or strain plain yogurt through cheesecloth. Thick sour cream is also a suitable alternative.
Avoid Overmixing: To achieve light, fluffy muffins, avoid overmixing the batter. Mix until smooth and just combined to ensure the proper texture.
Selecting Lemons: Choose lemons with a firm, smooth rind and a deep yellow color. They should yield slightly when squeezed, indicating ripeness. Avoid lemons with greenish tints, softness, or mold.
Adding Blueberries: To incorporate blueberries, toss one heaping cup of fresh berries with a little flour and gently fold them into the batter with the poppy seeds.
Freezing: You can freeze the muffins for up to three months. Wrap each muffin in plastic wrap or foil and store them in an airtight container or freezer bag. Thaw at room temperature or in the fridge before serving.
Lemon Zest: If you do not have lemon zest, you can substitute it with a teaspoon of lemon extract.
Yogurt Options: In place of Greek yogurt, you may use another thick yogurt or strain plain yogurt through cheesecloth. Thick sour cream is also a suitable alternative.
Avoid Overmixing: To achieve light, fluffy muffins, avoid overmixing the batter. Mix until smooth and just combined to ensure the proper texture.
Selecting Lemons: Choose lemons with a firm, smooth rind and a deep yellow color. They should yield slightly when squeezed, indicating ripeness. Avoid lemons with greenish tints, softness, or mold.
Adding Blueberries: To incorporate blueberries, toss one heaping cup of fresh berries with a little flour and gently fold them into the batter with the poppy seeds.