Lemon Poppy Seed Yogurt Muffins Recipe

Introduction

Lemon poppy seed yogurt muffins are a bright and tender treat perfect for breakfast or a snack. These muffins combine zesty lemon flavor with a moist texture, thanks to creamy yogurt and a light glaze on top. They’re easy to make and sure to brighten your day.

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 3 tbsp lemon zest
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp vegetable oil
• 2 tbsp lemon juice
• 1 cup full-fat yogurt
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp poppy seeds
• 1/2 cup confectioners’ sugar
• 1–2 tbsp lemon juice (for glaze)

Instructions

1. Step 1: Preheat the oven to 425℉ (220℃) and line muffin pans with cupcake liners.
2. Step 2: In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir in the poppy seeds and set aside.
3. Step 3: Using a mixer, cream the butter, granulated sugar, and lemon zest until pale and fluffy. Scrape down the sides as needed.
4. Step 4: Add the eggs, vanilla extract, and vegetable oil to the butter mixture. Beat on low speed until combined, then mix in lemon juice and half of the yogurt.
5. Step 5: Add half of the dry ingredients to the wet mixture and beat on low speed until just combined. Then add the remaining yogurt and beat again, followed by the rest of the dry ingredients. Avoid overmixing.
6. Step 6: Divide the batter evenly into the prepared muffin cups, filling them to the top.
7. Step 7: Bake at 425℉ (220℃) for 5 minutes, then reduce the oven temperature to 350℉ (180℃) without opening the oven door. Continue baking for 15–17 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
9. Step 9: For the glaze, whisk together the confectioners’ sugar and 1 tablespoon lemon juice in a small bowl. Add more lemon juice if needed to reach a smooth, pourable consistency.
10. Step 10: Drizzle the glaze over the cooled muffins and allow it to set before serving.

Tips & Variations

• For extra zing, add a teaspoon of lemon extract to the batter along with the lemon zest.
• Substitute Greek yogurt for regular yogurt to make the muffins richer and tangier.
• Try adding a handful of blueberries for a fruity twist that complements the lemon flavor.
• Use non-stick spray to line muffin tins if you prefer not to use cupcake liners.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat frozen muffins in the microwave for 20–30 seconds or until warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat yogurt instead of full-fat yogurt?

Yes, you can use low-fat yogurt, but the muffins may be slightly less moist and rich in texture.

What can I use if I don’t have poppy seeds?

You can omit the poppy seeds or substitute them with chia seeds or a small amount of finely chopped nuts for added texture.

Lemon Poppy Seed Yogurt Muffins Recipe

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★★★★★

4.8 from 122 reviews

• Author: Naomi
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

These Lemon Poppy Seed Yogurt Muffins are a delightful combination of tangy lemon and crunchy poppy seeds, made moist and tender with full-fat yogurt. Perfect for breakfast or a refreshing snack, they feature a light lemon glaze that adds a sweet and citrusy finish.

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Ingredients

Scale 1x2x3x

Muffins

• 1/2 cup unsalted butter
• 1/2 cup granulated sugar
• 3 tbsp lemon zest
• 2 eggs
• 1 tsp vanilla extract
• 2 tbsp vegetable oil
• 2 tbsp lemon juice
• 1 cup full-fat yogurt
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tbsp poppy seeds

Glaze

• 1/2 cup confectioners’ sugar
• 1–2 tbsp lemon juice

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Instructions

1. Preheat Oven: Preheat your oven to 425℉ (220℃) and line muffin pans with cupcake liners to prepare for the batter.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Stir in the poppy seeds until evenly distributed, then set aside.
3. Cream Butter and Sugar: Using a hand mixer or stand mixer with a paddle attachment, beat the unsalted butter, granulated sugar, and lemon zest until the mixture is pale and fluffy. Make sure to scrape down the sides for even mixing.
4. Add Wet Ingredients: Beat in the eggs, vanilla extract, and vegetable oil on low speed until well combined. Then stir in lemon juice and half of the yogurt, continuing to mix gently.
5. Combine Wet and Dry: Add half of the dry ingredient mixture to the wet ingredients and beat on low speed until just combined. Next, add the remaining yogurt and mix gently, followed by the remaining dry ingredients until combined. Avoid overmixing to keep muffins tender.
6. Fill Muffin Cups: Spoon the batter evenly into the prepared muffin liners, filling each nearly to the top for a nice rise.
7. Bake Muffins: Bake the muffins at 425℉ (220℃) for 5 minutes to give them an initial rise. Then reduce the oven temperature to 350℉ (180℃) and continue baking for an additional 15-17 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool Muffins: Remove the muffins from the oven and let them cool in the pans for 5 minutes. Transfer them to a wire rack to cool completely.
9. Prepare Glaze: In a small bowl, mix the confectioners’ sugar with 1 tablespoon of lemon juice. Stir well, adding more lemon juice as needed to create a smooth and pourable glaze.
10. Glaze Muffins: Once the muffins are fully cool, drizzle the lemon glaze over the top and allow it to set before serving.

Notes

• Do not overmix the batter to ensure the muffins remain light and fluffy.
• Use fresh lemon zest and juice for the best citrus flavor.
• You can substitute Greek yogurt for regular full-fat yogurt if preferred.
• Make sure muffins are completely cool before glazing to prevent the glaze from melting off.
• These muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

• Prep Time: 15 minutes
• Cook Time: 20-22 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: lemon poppy seed muffins, yogurt muffins, breakfast muffins, lemon glaze muffins, moist muffins, easy breakfast recipes