Lemon Poppy Seed Muffins
Ingredients
For the muffins
- 2 1/2 cups all-purpose flour spooned and leveled (304 grams)
- 1 cup granulated sugar
- 2 tablespoons poppy seeds
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup whole milk
- 1/2 cup plain greek yogurt I used full-fat
- 2 large eggs at room temperature
- 2 tablespoons fresh lemon zest Zest of about 3 lemons
- 1/4 cup fresh lemon juice juice of about 2 1/2 lemons
- 1 stick 8 tablespoons; 113 grams unsalted butter, melted and slightly cooled
For the glaze
- 1 cup confectioners sugar
- 2 tablespoons lemon juice
Instructions
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Preheat the oven to 425°F. Line two 12-count muffin tins with paper liners.
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In a large bowl whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt. Set aside.
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In another large bowl, whisk together the milk, yogurt, eggs, lemon juice and lemon zest.
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Slowly pour in the melted butter while whisking until combined.
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Add the dry ingredients to the liquid ingredients and whisk together just until combined and no streaks of flour remain and a very thick batter forms. Don’t overmix otherwise the batter will become dense. The batter will look very thick.
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Divide the batter among the muffin cups among 18 muffin cavities. Use your finger or back of a small spoon to lightly spread the thick muffin batter evenly into the liner.
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Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for another 12-13 minutes or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool.
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Whisk glaze ingredients together until smooth. Add 1⁄4 teaspoon at a time of water if needed to thin out the glaze. Drizzle over mostly cooled muffins.
Recipe Notes
- Nutritional information is approximate and was calculated using a recipe nutrition label generator.
- Super easy to make!
- Why the two bake times? The 5 minute initial bake time helps the muffins get a quick rise, and then you lower the temperature for the remaining 13 minutes so the muffins can cook evenly at a regular baking temp.