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Glazed Lemon Poppy Seed Muffins

Teresa Ambra
These moist and delicious muffins are filled with poppy seeds and lemony flavor from lemon juice, lemon zest and lemon in the glaze. They are so mouthwatering you won't want to stop eating them! Terrific for company or holiday breakfasts like Easter, Mother's Day or summer holiday fun.
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Prep Time 20 minutes
Cook Time 23 minutes
Total Time 43 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 14
Calories 208 kcal

Equipment

  • 1 12-tin muffin container
  • paper liners for muffin tins
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 lemon zester or grater

Ingredients
  

MUFFINS:

  • 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 1 tsp. baking powder
  • 1/2 tsp. sea salt or kosher salt
  • 1/4 tsp. baking soda
  • 1/2 cup vanilla Greek yogurt or plain Greek yogurt (you can also use Icelandic yogurt or sour cream)
  • 1/2 cup buttermilk or sour milk
  • 2 tbsp. lemon juice
  • 1 cup granulated sugar
  • 1 stick unsalted butter softened
  • 1 tbsp. lemon zest grated
  • 2 large eggs
  • 2 tsp. poppy seeds

LEMON BUTTER GLAZE:

  • 1 tsp. unsalted butter melted
  • 4 tsp. lemon juice
  • 1 scant cup powdered sugar

Instructions
 

MUFFINS:

  • Preheat oven to 425.°
  • In a large mixing bowl, blend softened butter, 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 until smooth and creamy.
  • 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; spray liners with cooking spray.
  • 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.

LEMON BUTTER GLAZE:

  • 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.

Notes

NOTE: Icelandic yogurt is also a really good substitute for the Greek yogurt in the recipe.
 
NOTE: To sour milk: measure milk in measuring cup. Add one tablespoon white vinegar or lemon juice. Allow mixture to sit out five minutes before using in recipe.
 
Recipe adapted from Thibeaults Table; recipe source: Bon Appetit.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 208kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 46mgSodium: 153mgPotassium: 61mgFiber: 1gSugar: 16gVitamin A: 264IUVitamin C: 3mgCalcium: 51mgIron: 1mg
Keyword breakfast, lemon, muffins
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