I love everything lemon poppy seed, and I especially look forward to snacking on these in the morning.
I usually add the glaze to half the batch, and then and have the rest with just some salted butter and a cup of chamomile tea.
It’s the perfect way to start the day in my book!
Serving size: Approx. 10 medium-size muffins
2 cups flour
0.75 cups sugar
1.5 tablespoons poppy seeds
1 tablespoon baking powder
0.50 teaspoon baking soda
0.25 teaspoon salt
1 cup plain or lemon greek yogurt
1.5 tablespoons lemon juice
1.5 tablespoons lemon zest
70 grams butter (melted and cooled)
0.25 cups granulated sugar
0.25 cups lemon juice
Preheat the oven to 375 degrees
Lightly grease muffin tins with canola oil or insert muffin liners into pan
Whisk dry ingredients in a large bowl (flour, sugar, poppy seeds, lemon zest, baking powder, baking soda, salt)
In a separate bowl, whisk wet ingredients (yogurt, eggs, lemon juice, butter)
Pour the wet ingredients over the dry ingredients and gently fold the dough until everything is fully combined, making sure not to overwork the dough
Scoop the dough into the muffin tins/liners, and bake for 20-25 minutes, or until lightly golden brown
(tip: baking times may vary depending on muffin size and type of oven, so keep an eye on the muffins)
Optional glaze: while the muffins are in the oven, boil sugar and lemon juice until the sugar fully dissolves
Let muffins cool for 3-5 minutes, then brush glaze over the tops of the muffins, or enjoy as is
Lemon poppy seed is definitely my favorite type of muffin. Let me know yours in the comments below!
Also, if you decide to try this recipe, don’t forget to tag me on Instagram so I can see your amazing creations! (Link to my Instagram is on the homepage)
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