Lemon Poppy Seed Muffins

5 from 1 vote

Lemon Poppy Seed Muffins are my top choice when I want a treat that's both tangy and sweet, filled with fresh lemon flavor and a slight crunch from poppy seeds.

Prep Time30

Cook Time35

Total Time1 5

Course: Breads & Muffins, Breakfast

Cuisine: American

Keyword: almond flour muffins, Breakfast, lemon and olive oil dressing, Lemon frosting, lemon poppy seed muffins, poppy seed

Servings: muffins

Calories: 396kcal

Ingredients

3.5 cup flour all-purpose
3 tsp baking powder
1 tsp baking soda
1 tsp salt
2.5 tbsp poppy seeds

Wet Ingredients

1 cup butter unsalted, melted
1.25 cup sugar granulated
3 eggs large
2 tsp vanilla extract
1 cup plain yogurt
2 lemons zest of
1/2 cup lemon juice

Lemon Glaze (optional) This adds roughly 50 calories to one serving

1 cup sugar powdered
2-3 tbsp lemon juice

Instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly with butter or non-stick spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, poppy seeds and salt. Set aside.
In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, Greek yogurt, lemon zest, and lemon juice until fully combined.
Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy. If using blueberries, gently fold them in at this stage.
Evenly divide the batter among the prepared muffin cups, filling each about ¾ full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and lemon juice until the mixture is smooth. Drizzle over the cooled muffins for an extra tangy and sweet finish.

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