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A group of lemon poppy seed muffins on a cooling rack, with fresh lemon wedges nearby, accentuating their textured tops and golden hue.
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5 from 3 votes

Lemon Poppy Seed Muffins

Lemon poppy seed muffins boast a delicate citrusy taste and the crunch of poppy seeds and coarse sugar on top of the glaze. These are easily as good as bakery muffins!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Snack, Sweets
Cuisine: American
Keyword: muffins
Servings: 12
Author: Bella Bucchiotti

Equipment

Ingredients

For the Muffins

  • 3 Cups all purpose flour
  • 1 Cup granulated sugar
  • 2 Tablespoons poppy seeds
  • 1 Tablespoon baking powder
  • 1/2 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • 1 1/2 Cups plain yogurt
  • 2 Tablespoons lemon juice fresh
  • 1 1/2 Tablespoons lemon zest grated
  • 2 eggs
  • 8 Tablespoons unsalted butter melted and cooled

For the Syrup

  • 1/4 Cup lemon juice fresh
  • 1/4 Cup granulated sugar regular
  • 2 Tablespoons granulated sugar coarse

Instructions

  • Preheat the oven to 375°F. Add muffin liners to a 12-cup muffin tin.
  • In a large bowl, combine the all-purpose flour, granulated sugar, poppy seeds, baking powder, and baking soda with a mixing spoon.
  • In another large bowl, whisk together the whole milk yogurt, lemon juice, lemon zest, and eggs.
  • Pour the wet ingredients in with the dry ingredients, then mix. Pour the melted butter into the bowl and fold until just combined.
  • Using a large cookie scoop, divide the batter equally amongst the lined muffin tin. Place the muffin tin on the middle oven row and bake for 25 minutes.
  • Once the muffins finish baking, start on the lemon syrup. Add the lemon juice and granulated sugar to a saucepan and stir over medium heat. The mixture should bubble up and thicken after about 5 minutes.
  • Brush the tops of the muffins generously with the lemon syrup, then sprinkle 1 or 2 pinches of coarse sugar over each muffin.

Notes

Keep them fresh: Put paper towels between each layer of muffins in the airtight container plus one on top. This absorbs excess moisture and helps them stay fresh for longer.
Combine the wet and dry mixtures: To make the best muffins, you can't just dump all the ingredients in a bowl and stir them. It's important to make a dry mixture in one bowl and a wet mixture in another, and then mix the wet mixture into the dry one. Overmixing creates too much gluten (and this would happen if you mixed everything all at once) and too much gluten results in tough muffins instead of these tender muffins!

Nutrition

Calories: 308kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 275mg | Potassium: 114mg | Fiber: 1g | Sugar: 25g | Vitamin A: 304IU | Vitamin C: 4mg | Calcium: 130mg | Iron: 2mg

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