Lemon Poppy Seed Muffins

I love lemon poppy seed muffins. This recipe is based on the same muffin recipe on which I based our blueberry and lemon ginger muffins. The balance of flour, leavening, eggs and yogurt results in a light and fluffy muffin. The important things to remember with making these muffins is to make sure your baking powder is no older than 6 months (it may not work if older), and to not over-mix the batter.

Originally posted 2007

Lemon Poppy Seed Muffins Recipe

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Yield: Makes 12 muffins
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Ingredients

  • 3 cups of all-purpose flour
  • 1 Tbsp baking powder (make sure your baking powder is no older than 6 months)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tbsp poppy seeds
  • 10 Tbsp unsalted butter (1 1/4 stick), softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cup plain yogurt
  • 1 Tbsp lemon zest

Glaze

  • 2 Tbsp fresh lemon juice
  • 1 cup confectioner's sugar (powdered sugar)

Method

1 Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.

4 Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

6 While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary. While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

Best eaten fresh and warm.

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Showing 4 of 59 Comments

  • alamobecky

    Just curious — when do y’all actually eat muffins? For breakfast? (A muffin for breakfast just doesn’t sound right to me since they’re basically empty calories.) For a “teatime” snack? I love the idea of muffins, their ease to make and endless variety, but how to fit them into a daily menu throws me a bit.

  • Elise

    Hi Alamobecky,
    The best time to eat them is right after they’ve been baked, which around here is either in the morning or in the early afternoon. They’re not completely empty calories, no less so than pancakes with maple syrup. Eggs, grains, yogurt – these things are good. It’s the sugar you need to watch out for, but sugar is what you get when you put jam on an English muffin. So breakfast food it still is for me.

  • McAuliflower

    Hi Elise,

    I’m finding my pantry without butter, and yet you’ve given me quite the hankering for muffins!

    Do you have experience substituting oil for butter in this recipe?

    thanks!

  • Jay

    When I bake I use splenda as a sugar substitute.If a recipe calls for 1 cup of sugar I replace 3/4 of the cup of sugar with “splenda” . That leaves enough sugar in the batter to allow the carmelization that gives baked goods their golden colour and it reduces the calorie content and does not affect the texture or taste of the muffins.

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