Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 2¼ cups all-purpose flour (spooned and leveled); 2 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon sea salt; 1 cup whole milk Greek yogurt; 2 large eggs; ⅔ cup granulated sugar*; ½ cup unsalted butter (1 stick, melted**); ½ cup milk; ¼ cup fresh lemon juice; 2 tablespoons lemon zest; 1 teaspoon vanilla extract; 2 tablespoons poppy seeds; Lemon Glaze (optional)

Lemon Poppy Seed Muffins

These lemon poppy seed muffins are moist, tender, and bursting with bright citrus flavor. I love them plain for breakfast or a snack, but for a bakery-worthy treat, you can top them with my easy lemon glaze. For a stronger lemon flavor without the glaze, add ½ teaspoon lemon extract to the batter.

35 min total 15 min prep 20 min cook 12

Instructions

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1 Preheat the oven to 400°F and lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
2 In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3 In a large bowl, whisk together the yogurt, eggs, sugar, melted butter, milk, lemon juice and zest, and vanilla.
4 Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Fold in the poppy seeds. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
5 Bake for 17 to 22 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6 Drizzle the cooled muffins with the lemon glaze, if using.