Glazed Lemon Poppy Seed Muffins are some of the best you’ll ever eat! These spectacular muffins are filled with lots of lemon juice and zest, Greek yogurt, poppy seeds and glazed with a luscious butter-lemon-powdered sugar glaze that make them incredibly wonderful.
These scrumptious muffins will have your mouth watering before you even finish glazing them! The smell of the lemon will ignite your taste buds and before you know it you will have gobbled down two or three of these fabulous muffins! I made these in regular muffin tins, but you could also make these in miniature tins or muffin top tins and they would come out equally well. These marvelous breakfast treats are great for special breakfasts, holiday entertaining, or just because!
I was taking a meal for someone recovering from surgery a couple of weeks ago and I wanted to throw in something for their family to eat for breakfast. I started looking through all my Pinterest finds for “Yummy Breakfast Ideas” when I came across the pictures for these sensational muffins and decided to give them a try. I was SO glad I did. I thought they turned out incredibly tasty.
The original Bon Appetit recipe doesn’t include the glaze or the Greek yogurt. The glaze and the Greek yogurt was first added by a food blogger here. And when I found the recipe here, the glaze was modified even more, and the Greek yogurt changed to sour cream.
The glaze MAKES these muffins, in my opinion. Adding butter flavoring to the glaze offers a depth of flavor you can’t get merely from a powdered sugar icing. I followed the third rendition of this recipe but went back to the Greek yogurt instead of using sour cream. Glazed Lemon Poppy Seed Muffins turned out wonderfully.
If you’re looking for a luscious tasting muffin to include in a breakfast or brunch buffet, to take along to baby or bridal showers, or just to make for special Saturday breakfasts for your own family, then consider whipping up a batch of these tasty muffins sometime soon.
The ingredients are available year round, and these really aren’t all that difficult to make. Glazed Lemon Poppy Seed Muffins can be ready to eat in about an hour or so. I guarantee you’ll have your whole family drooling over these amazing muffins. Your neighbors and friends probably wouldn’t mind being treated to one either!
Glazed Lemon Poppy Seed Muffins are one of the best muffin treats you’ll ever eat! The lemony taste of these muffins is provided in the juice and zest in the muffin itself, and then in the glaze icing as well.
Glazed Lemon Poppy Seed Muffins are a wonderful treat to wake your family up to for a great Saturday or Sunday morning breakfast! The butter extract in the glaze provides that extra oomph that makes these muffins so special. A single batch of these muffins makes about 14 regular sized muffins.
Glazed Lemon Poppy Seed Muffins are to die for! It will be really hard to limit yourself to just one!
Quite frankly, it will be hard to limit yourself to three! If you enjoy lemon and poppy seeds, these muffins are for you!
Here’s what I did.
Soften butter and place in large mixing bowl. Add eggs and sugar.
Add lemon juice.
Add lemon zest. You can also grate your own fresh lemon zest (which is better), but I was on a time crunch and had to get these done rather quickly.
Add salt, baking soda, and baking powder.
Add Chobani vanilla Greek yogurt.
If you don’t have buttermilk on hand you can sour your own milk (which I did here) by adding about three-fourths of a teaspoon of white vinegar to the milk in the recipe. Allow the milk to sit out on your counter about 5-10 minutes and it should be ready by that time. (I usually do this at the start of the recipe so it is ready when I need it.)
Add poppy seeds.
Now the soured milk is ready. Mix all ingredients with an electric mixer.
This is what the texture looks like so far.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.
Stir gently with a wooden spoon to combine. There will be lumps in the batter but don’t over-stir or over-mix or you will have very tough muffins. Place paper liners in large muffin tins. Spoon batter into tins until about 6/8 to 7/8 full. Bake at 350 about 20-23 minutes. DO NOT OVERBAKE or the muffins will dry out.
To make Lemon-Butter Glaze: Place butter extract into medium sized bowl. Add lemon juice.
Add powdered sugar–just enough to make of spreading consistency. I used a SCANT cup of powdered sugar. (That means this is just UNDER a cup of powdered sugar).
Mix with an electric mixer until smooth.
Here are the muffins just out of the oven. Allow the muffins to cool a few minutes before applying glaze. I scooped the icing into a zip-lock bag, cut off the corner and piped the icing onto the muffins.
My line went crooked as I was trying to take a picture at the same time!
Here I’ve glazed the muffin in one direction.
Now I’ve piped the icing glaze in the opposite direction.
Now I’ve glazed all the muffins. I realized after the first one that I could not use quite so much icing on all of them or I would have to make another batch to get all the muffins covered!
Glazed Lemon Poppy Seed Muffins turned out sensationally! These fabulous muffins will have you drooling in no time! These muffins don’t brown a lot in the oven so be careful not to allow them to overbake because you don’t think they’re quite ready. Insert a toothpick into the muffin after around 20 to 22 minutes of baking time. If the toothpick comes out clean the cupcakes are done.
This side view shows the scrumptious texture of these luscious muffins! Glazed Lemon Poppy Seed Muffins are a great treat for your family any time of the year. These muffins are also great to provide for holiday breakfasts when you’re sleeping in a little! Your family will wake up to the smell of these fabulous muffins and head to the kitchen quickly!
These are also great muffins to treat your coworkers to if you have an early morning breakfast meeting! I made a batch of these to give to someone who had just had surgery. These are great muffins to treat others to.
Here’s the recipe.
GLAZED LEMON POPPY SEED MUFFINS
- 2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. baking powder
- ½ tsp. kosher salt
- ¼ tsp. baking soda
- ½ cup [url href=”http://chobani.com/home/” target=”_blank” title=”chobani”]Chobani[/url] vanilla Greek yogurt
- ½ cup buttermilk or sour milk
- 2 tbsp. lemon juice
- 1 cup sugar
- 1 stick butter, softened
- 1 tbsp. grated lemon zest
- 2 eggs
- 2 tsp. poppy seeds
- Preheat oven to 425.°
- In a large mixing bowl, blend sugar, eggs, lemon juice, lemon zest, Greek yogurt, buttermilk or sour milk, baking powder, kosher salt, baking soda and poppy seeds with an electric mixer.
- Slowly stir in flour, just until moistened.
- There will be lumps remaining in the batter—that’s okay.
- Place paper cupcake liners in muffin tins.
- Fill a little more than ¾ full.
- Bake at 425° for 5 minutes.
- Reduce heat to 350° and continue baking about 15-19 minutes, or until toothpick inserted in center comes out clean.
- Allow muffins to cool.
- Ice with Lemon Glaze.
- 1 tsp. melted butter
- 4 tsp. lemon juice
- 1 scant cup powdered sugar
- Prepare glaze: place butter and lemon juice in a bowl.
- Add powdered sugar and mix with an electric mixer until you have a thick but spreadable consistency.
- Drizzle icing over warm muffins.
- Serves 14 regular size muffins.
The Greek yogurt and buttermilk in the recipe makes the texture nice and moist. For the record, I am NOT compensated by Chobani for saying so, but I do love their products.
Your kids will love eating a couple of these tasty muffins for breakfast. If you love muffins for breakfast, you will love sinking your teeth into one of these sensational muffins.
Don’t these Glazed Lemon Poppy Seed Muffins look wonderful? – Are you salivating yet? I had to give these away to someone else or I would have eaten the ENTIRE batch myself! Are you ready to try a sample?
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