Super Easy, Perfect Lemon & Poppy Seed Muffins (still 100% from scratch)
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Lemon poppy seed muffins are my husband’s favorite flavor. Because of this I’ve been trying to create a lemon poppy seed muffin for ages. I either make one that’s too dry, or doesn’t have enough lemon flavor in it. But I finally created a fool proof recipe for myself and now for you too!
My tips for you are- really do rub the sugar and lemon zest together when the recipe tells you to. It makes a big difference. The last tip, don’t over-mix it. Over-mixing a muffin makes the end result tough and not as enjoyable to eat. I hope you love these muffins as much as I do!
If you’re looking for another muffin recipe, try these lemon blueberry muffins!
PrintSuper Easy, Perfect Lemon Poppy Seed Muffins (still 100% from scratch)
So fast to put together, super moist inside with the perfect lemon flavor and topped with a glossy lemon glaze. You’ll never make different lemon poppy seed muffin again.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: about 1 dozen muffins 1x
Ingredients
Muffins-
3 cups flour (420 g)
1/4 cup poppy seeds
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup + 2 tablespoons sugar (220 g)
2 tablespoons lemon zest
6 tablespoons butter, softened (85g)
1/4 cup oil (vegetable or canola)
2 large eggs, room temp
1 large egg yolk, room temp
1 teaspoon vanilla extract
2/3 cup milk, room temp
2/3 cup plain Greek yogurt (150g), room temp
3 tablespoons fresh lemon juice
Glaze-
2– 3 tablespoons lemon juice
1 cup sifted powdered sugar
Instructions
Preheat oven to 400 F.
In a medium mixing bowl combine the flour, poppy seeds, baking powder, baking soda and salt with a whisk.
In a small mixing bowl add 2 tablespoons of sugar and the 2 tablespoons lemon zest. For 2-3 minutes rub the sugar and zest between your fingers. This will release a lot of the oils from the zest and make your muffins more lemon-y. Don’t skip this step!
In a large mixing bowl add the 1 cup sugar, butter, oil, and the sugar/lemon zest mixture. With an electric mixer whip till creamy and light, about 3-4 minutes. Add 1 egg at a time and mix well between each addition. Add the egg yolk and vanilla and mix again till well incorporated.
In a small bowl or liquid measuring cup combine the milk, Greek yogurt and lemon juice.
Add about 1/3 of the flour mixture and stir with a wooden spoon or rubber spatula till almost combined. Add ½ of the milk mixture and stir till almost combined. Add half the remaining flour and stir till almost combined. Pour in the remaining milk mixture and stir till almost combined. Add the last of the flour mixture and stir till barely combined.
Spray a muffin tin with cooking spray (I like using spray that has flour in it to make sure it doesn’t stick)
Fill each muffin compartment totally full or almost totally full. If you want giant muffin tops, fill to the top.
Bake for about 15-18 minutes till a toothpick inserted comes out with a few crumbs on it.
Once muffins have cooled for about 5 minutes in the pan, remove to a wire rack.
Make the glaze by combining 2 tablespoons lemon juice with 1 cup powdered sugar. If your glaze is too thick, add a bit more lemon juice. Drizzle over muffins when they are still warm.
Store in an airtight container at room temperature.
Makes 12-15 muffins.
Notes
Try not to over mix or they may be tough instead of soft inside.
Don’t overcook or they’ll be dry.
These are so good!! Love them! Thank you!! 🙂