Description
These Lemon Poppyseed Muffins are tender, moist, and bursting with fresh lemon flavor, enhanced by the delightful crunch of poppyseeds. A perfect breakfast or snack treat, topped with a smooth lemon glaze to add a tangy sweetness.
Ingredients
For the Muffins:
- 1/2 cup unsalted butter – melted and slightly cooled
- 1 cup granulated sugar (200 grams)
- 2 large eggs – at room temperature
- 1 cup whole milk – at room temperature
- 1/2 cup plain Greek yogurt
- 2 Tablespoons freshly squeezed lemon juice
- 2 Tablespoons lemon zest – from about two lemons
- 2 teaspoons vanilla extract
- 2 Tablespoons poppyseeds
- 2 ¼ cups all-purpose flour (270 grams)
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the Glaze:
- 2 Tablespoons fresh lemon juice
- 1 cup sifted powdered sugar (120 grams)
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (218°C) and line a 12-cup muffin pan with paper liners to ensure easy removal and cleanup.
- Mix Butter and Sugar: In a large mixing bowl, combine the melted and slightly cooled unsalted butter with the granulated sugar. Mix thoroughly until well combined for a smooth base.
- Add Wet Ingredients: Incorporate the eggs, whole milk, Greek yogurt, vanilla extract, freshly squeezed lemon juice, lemon zest, and poppyseeds into the butter-sugar mixture. Whisk until the mixture is uniform and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Add this dry mixture to the wet ingredients and stir gently with a spoon until just combined to avoid overmixing.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin liners, filling each cup all the way to the top for full, fluffy muffins.
- Bake in Two Stages: Place the muffin pan in the oven and bake at 425°F for 7 minutes to start rising. Then, reduce the heat to 350°F (177°C) and continue baking for an additional 6 minutes or until the muffins are golden and a toothpick inserted comes out clean.
- Cool and Remove: Remove the muffin pan from the oven and let it sit for five minutes. Then carefully transfer the muffins to a wire rack to cool slightly.
- Prepare and Apply Glaze: While the muffins cool, mix the fresh lemon juice with the sifted powdered sugar until smooth. Drizzle this glaze generously over the slightly warm muffins to add a bright, sweet finish.
Notes
- Freshly squeezed lemon juice and zest are essential for bold lemon flavor; consider adding extra zest for even more intensity.
- For a lighter texture, you can substitute all-purpose flour with cake flour, though both yield delicious results.
- Measuring flour and sugar by weight (grams) ensures the best consistency and results in baking.
- Fill the muffin liners to nearly full for muffins with a nice dome and moist crumb.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
