Description
Delight in these homemade Lemon Poppyseed Muffins, bursting with zesty lemon flavor and the delightful crunch of poppy seeds. Made with simple pantry ingredients and a creamy yogurt base, these moist muffins are perfect for breakfast, brunch, or a refreshing snack. Optional lemon sugar glaze adds an extra citrusy sweetness.
Ingredients
Scale
For the Muffins:
- 3/4 cup brown sugar
- 6 tablespoons melted butter
- 3 large eggs
- 1 cup plain yogurt (or vanilla)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup milk
- 3 tablespoons poppy seeds
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
For the Lemon Sugar Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing the cups to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar and melted butter until the mixture is smooth and well combined.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next, for a smooth batter.
- Combine Additional Wet Ingredients: Stir in the yogurt, vanilla extract, and lemon juice to the wet ingredients until everything is evenly mixed.
- Mix Dry Ingredients: In a separate bowl, sift together the flour, baking powder, salt, and poppy seeds to evenly distribute the leavening and seeds.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Stir gently just until combined to avoid overmixing.
- Fold in Lemon Zest: Gently fold the lemon zest into the batter for fresh citrus aroma without deflating the mixture.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake the Muffins: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool Muffins: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Lemon Sugar Glaze (Optional): In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and the desired consistency is reached.
- Glaze the Muffins: Drizzle the prepared lemon sugar glaze over the cooled muffins to add a sweet and tangy finishing touch.
Notes
- You can substitute plain yogurt with vanilla yogurt for added sweetness and flavor.
- Ensure not to overmix the batter to keep the muffins light and fluffy.
- The optional lemon sugar glaze adds sweetness but can be omitted for a lighter treat.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- For a dairy-free version, substitute yogurt and butter with suitable alternatives.
