These lemon poppy seed muffins made with yogurt and lemon zest are moist and delicious, with loads of crunchy poppy seeds. A tart lemony glaze adds even more lemony flavor.
Easy Lemon Poppy Seed Muffins
These lemon poppy seed muffins made with yogurt and lemon zest are moist and delicious, with loads of crunchy poppy seeds. A tart lemony glaze adds even more lemony flavor.
Ingredients
- 2 cups all-purpose flour
- ¾ cup white sugar
- ¼ cup poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup lemon-flavored yogurt
- ¼ cup vegetable oil
- 1 tablespoon grated lemon zest
- ⅓ cup lemon juice
- 3 tablespoons white sugar
Instructions
- Gather all ingredients. Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 12-cup muffin pan.
- Combine flour, 3/4 cup sugar, poppy seeds, baking powder, baking soda, and salt in a bowl.
- Mix eggs, yogurt, oil, and lemon zest together in a separate bowl until well blended. Pour over flour mixture, then mix until just combined.
- Spoon batter evenly between the prepared muffin cups, filling each ¾ full.
- Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Let muffins cool in the pan for 5 minutes.
- Meanwhile, make the glaze: Stir lemon juice and 3 tablespoons sugar together until sugar dissolves.
- Pierce the top of each muffin several times with a wooden skewer while they are still warm. Slowly pour about 1 tablespoon lemon glaze over the top of each muffin.
- Let muffins continue to cool in the pan until glaze has set, about 10 minutes more.
