Lemon and poppy seed pair so well together, with the citrus brightness of the lemon melding beautifully with the mild nuttiness of the poppy. Lemon Poppy Seed Muffins are bakery-style proof of how these flavors can make mornings magnificent! Balancing sweet and tart, Lemon Poppy Seed Muffins have a gorgeous lemon glaze and crunchy sugar atop a fluffy, tender cake. These create sunny days no matter the weather.
Ingredients
For the muffins:
- 3 cups all-purpose flour
- 1 cup sugar
- 2 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups plain whole milk yogurt
- 2 tablespoons fresh lemon juice, optional
- 1 1/2 tablespoons lemon zest, grated
- 2 large eggs
- 8 tablespoons unsalted butter, melted and cooled
For the glaze:
- 1/4 cup sugar
- 1/4 cup lemon juice
- coarse sugar, optional, for sprinkling
Directions
Step 1 –Adjust an oven rack to the middle position.
Step 2 –Preheat the oven to 375 degrees F.
Step 3 –Grease a 12-cup muffin tin.
Step 4 –Whisk the flour, the 1 cup of the sugar, the poppy seeds, the baking powder, the baking soda, and the salt together in a large bowl.
Step 5 –In a separate bowl, whisk the yogurt, 2 tablespoons of the lemon juice, the lemon zest, and the eggs until smooth.
Step 6 –Gently fold the yogurt mixture into the flour mixture until just combined.
Step 7 –Fold in the melted butter. Do not overmix. If you overmix, the muffins will be dense.
Step 8 –Divide the batter evenly among the prepared muffin cups.
Step 9 –Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Rotate the muffin tin halfway through baking.
Step 10 –Simmer the 1/4 cup of the sugar and the 1/4 cup of the lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
Step 11 –Transfer the muffin tin to a wire rack.
Step 12 –Brush the muffins with the lemon syrup.
Step 13 –Sprinkle the tops with the coarse sugar.
Step 14 –Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack and let cool for another 10 minutes before serving.
