Lemon Poppy Seed Muffins
Lemon poppyseed muffins are filled with fresh lemon flavor and have a soft, tender crumb. Perfect for a midday snack or breakfast treat.
Servings: 12 Muffins
Equipment
Ingredients
Lemon Sugar
- ¾ cup white sugar
- 1 tablespoon lemon zest
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ¾ cup Greek yogurt
- 2 large eggs
- ½ teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ¼ cup freshly squeezed lemon juice
- ½ cup olive oil or neutral oil
- 2 tablespoons poppy seeds
Icing
- ½ cup powdered sugar
- 1 tablespoon lemon juice
- ½ tablespoon milk
Instructions
- In a small bowl, combine the sugar and lemon zest. Rub them together with your fingers. This helps release the oils in the zest and intensifies the lemon flavor.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a separate large mixing bowl, add the lemon sugar mixture. Whisk in the Greek yogurt, olive oil, eggs, lemon juice, vanilla extract, and almond extract until smooth.
- Add the dry ingredients to the wet ingredients and gently fold a few times. Add the poppy seeds and continue folding just until combined. Be careful not to overmix.
- Line a 12-cup muffin pan with small muffin papers. This recipe makes 12 small muffins or 9 larger muffins. For even sizing, measure about 70 grams of batter per muffin liner.
- Bake at 350 degrees Fahrenheit (175 degrees Celsius) for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool completely. Just before icing, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle the icing over the muffins or spread it on with a knife to “flood” the tops.
Notes
- Mix the batter just until combined. Over-mixing can result in dense muffins. The batter will be slightly thick.
- Adjust the icing consistency by adding a few drops of milk (thinner) or powdered sugar (thicker).
- Almond extract is optional but adds depth to the lemon flavor.
Nutrition
Serving: 1Muffin | Calories: 252kcal | Carbohydrates: 35g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 136mg | Potassium: 70mg | Fiber: 1g | Sugar: 18g | Vitamin A: 42IU | Vitamin C: 3mg | Calcium: 84mg | Iron: 1mg