Lemon Poppy Seed Muffins Recipe
A vintage recipe with a modern twist, Lemon Poppy Seed Muffins are made from scratch and topped with a sugar lemon glaze that will make your lips pucker in delight.
Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 15 minutes
Total Time 55 minutes
Servings 24 muffins
For the muffins:
- 3 cups all-purpose flour
- 1 cup sugar
- 3 tablespoons poppy seeds
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon Salt
- 1 1/2 cups plain yogurt
- 2 large eggs
- 1 tablespoon grated lemon zest
- 8 tablespoons unsalted butter melted and cooled
For the glaze:
- 1/4 cup sugar
- 1/4 cup fresh lemon juice (from 2-3 lemons)
To make the muffins:
Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 12-cup muffin tins with paper liners and coat with nonstick spray.
In a large bowl, whisk together flour, 1 cup sugar, poppy seeds, baking powder, baking soda, and salt.
In a second bowl, whisk together yogurt, eggs, and lemon zest. Fold yogurt mixture into flour mixture with a rubber spatula until just combined. Carefully fold in melted butter.
Using a greased 1/3-cup dry measuring cup, divide batter evenly among prepared muffin cups. Bake until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 25 to 30 minutes. Rotate muffin tin halfway through.
Let muffins cool in muffin tin for 5 minutes, then turn out onto a wire rack and brush with glaze (instructions follow).
To make the glaze:
Meanwhile, in a small saucepan over medium heat, combine sugar and lemon juice. Cook until thickened and syrupy, about 3 minutes. Brush warm syrup on slightly cooled muffins. Cool 10 minutes before serving.