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.
Ingredients
Scale
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
Instructions
- Preheat Oven: Preheat your oven to 425℉ (220℃) and line muffin pans with cupcake liners to prepare for the batter.
- 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.
- 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.
- 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.
- 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.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin liners, filling each nearly to the top for a nice rise.
- 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.
- 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.
- 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.
- 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
