Description
Delight in these homemade lemon poppyseed muffins, bursting with bright citrus flavor and a delightful crunch from the poppy seeds. Perfectly moist and tender with a hint of sweetness, these muffins are a fresh and easy treat for breakfast or snack time. Optionally topped with a zesty lemon sugar glaze, they bring a fresh twist to classic muffins.
Ingredients
Scale
Muffins
- 3/4 cup brown sugar
- 6 tablespoons melted butter
- 3 large eggs
- 1 cup plain yogurt (or vanilla)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup milk
- 3 tablespoons poppy seeds
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
Lemon Sugar Glaze (Optional)
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups to prevent sticking.
- Mix Sugar and Butter: In a large mixing bowl, whisk together the brown sugar and melted butter until the mixture is smooth and well combined.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to achieve a uniform batter.
- Incorporate Yogurt, Vanilla, and Lemon Juice: Stir in the yogurt, vanilla extract, and lemon juice to the wet ingredients until evenly mixed.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds to evenly distribute the leavening and seeds.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir gently and just until combined to avoid overmixing the batter.
- Fold in Lemon Zest: Gently fold in the lemon zest to maintain its fresh flavor and aromatic oils in the batter.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow room for rising.
- Bake the Muffins: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, preventing sogginess from steam.
- Prepare and Apply Lemon Sugar Glaze (Optional): In a small bowl, whisk together powdered sugar, lemon juice (2-3 tablespoons), and lemon zest until smooth. Drizzle the glaze over cooled muffins for an extra burst of lemony sweetness.
Notes
- Do not overmix the batter as it can make the muffins tough.
- Use fresh lemon zest and juice for the best citrus flavor.
- You can substitute plain yogurt with vanilla yogurt for a sweeter taste.
- The glaze is optional but adds a nice tangy sweetness and decorative finish.
- Ensure muffins cool completely before glazing to prevent melting.
