Lemon Poppy Seed Muffins

Made with fresh lemon juice and yogurt, these lemon poppy seed muffins are a healthy recipe that can be enjoyed as a snack or breakfast. Feel free to add the lemon glaze for a touch of extra sweetness and zesty lemon flavor.

Ingredients

Lemon Muffins:

2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 tablespoons poppy seeds

1 cup sugar

1/2 cup butter, melted

1 cup plain yogurt*

2 eggs

1 teaspoon vanilla extract

2 tablespoons fresh lemon juice, about 1 lemon

2 tablespoons fresh lemon zest, about 2 lemons

Lemon Glaze (optional):

1/4 cup icing sugar

1 tablespoon fresh lemon juice

Instructions

Preheat the oven to 425°F and line a muffin pan with baking cups or lightly grease with butter.

In a large bowl, add flour, baking powder, baking soda, salt, and poppy seeds and stir until well combined.

In a medium bowl, add the sugar and melted butter and mix until well incorporated. Add eggs, yogurt, vanilla extract, lemon juice, lemon zest, and whisk until well combined.

Transfer the wet ingredients to the dry ingredients and fold them together with a rubber spatula or wooden spoon until completely combined. Don’t overmix the batter or it will create a dense muffin.

Once set, divide the batter evenly across the muffin liners, the mixture should make 12 muffins.

Transfer the muffin tin to the oven and bake for 5 minutes at 425°F, then, without opening your oven door, turn the oven down to 350°F and bake for an additional 12-14 minutes until the sides are just golden.

Once baked, remove the muffin pan from the oven and allow the muffins to cool for 10 minutes before removing them from the pan. Once slightly cooled, transfer them to a wire rack to cool completely.

Optional: Once the muffins have cooled completely, in a small bowl, add powdered sugar and add lemon juice in small batches, whisking constantly, until a smooth consistency is reached. To thin the glaze, add a bit more lemon juice. To thicken the glaze, add a bit more sugar. Once the glaze is ready, drizzle on top of the cooled muffins and then allow to set completely.

The muffins can be stored in an airtight container for up to 5 days or in the freezer for up to 3 months.