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.