Description
Bakery-style lemon poppy seed muffins with a tangy flavor, crunchy texture, and tender crumb.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 150 g (3/4 cup) granulated sugar
- 12 g (2 1/2 tsp) baking powder
- 1 g (1/4 tsp) baking soda
- 5 g (1 tsp) kosher salt
- 20 g (3 tbsp) poppy seeds
- Zest of 2 lemons (about 2 tbsp / 12 g)
- 60 ml (1/4 cup) fresh lemon juice
- 120 ml (1/2 cup) whole milk
- 120 g (1/2 cup) plain yogurt
- 2 large eggs
- 85 g (6 tbsp) unsalted butter, melted and cooled
- 45 g (3 tbsp) neutral oil
- 5 ml (1 tsp) vanilla extract
- 100 g (3/4 cup) confectioners’ sugar for glaze
Instructions
- Preheat oven to 190°C (375°F) and line a 12-cup muffin pan with paper liners.
- Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl.
- Toss poppy seeds with 1 tbsp of the flour mixture and add lemon zest to dry mix.
- In a large bowl, whisk together milk, yogurt, eggs, melted butter, oil, lemon juice, and vanilla until smooth.
- Pour the dry ingredients into the wet and fold gently until just combined.
- Rest the batter at room temperature for 10–15 minutes.
- Bake muffins at 190°C (375°F) for 16–20 minutes until golden.
- Whisk confectioners’ sugar with lemon juice for the glaze and drizzle over warm muffins.
Notes
Allow batter to rest for better texture. Store glazed muffins in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 60mg