Lemon Poppy Seed Muffins
These moist Lemon Poppy Seed Muffins are bursting with fresh lemon flavor! They are perfect for breakfast or to enjoy as a sweet snack.
Servings: 12 Servings
Calories: 304kcal
Ingredients
- 3 cups white flour spooned into measuring cup and leveled.
- 1 cup white granulated sugar
- 2 Tablespoons poppy seeds
- 1 Tablespoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups whole milk lemon yogurt
- 1 teaspoon lemon extract optional
- 2 Tablespoons fresh lemon juice
- 1 ½ Tablespoons grated lemon zest
- 2 large eggs room temperature
- ½ cup unsalted butter melted and cooled to room temperature
Glaze ingredients:
Instructions
- Preheat the oven to 375 degrees.
- Line a muffin tin with cupcake liners, or spray with non-stick spray.
- Add the flour, sugar, poppy seeds, baking powder, baking soda and salt to a large bowl and whisk together to combine.
- In a separate bowl, add the yogurt, extract, lemon juice, lemon zest and eggs. Whisk to combine.
- Create a well in the middle of the dry ingredients and pour in the wet ingredients.
- Use a spatula to gently fold the mixture until just combined.
- Add the melted butter and gently fold to incorporate.
- Divide the batter evenly among the muffin tins.
- Place the tins on the center rack of the oven and bake for 10 minutes.
- Rotate the tin 180 degrees and bake for an additional 10 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Remove the tin to a wire rack to cool.
- Add the powdered sugar to a small bowl and add just enough fresh lemon juice to reach the ideal consistency for drizzling. Enjoy!
Nutrition
Calories: 304kcal | Carbohydrates: 48g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 170mg | Potassium: 209mg | Fiber: 1g | Sugar: 23g | Vitamin A: 307IU | Vitamin C: 2mg | Calcium: 114mg | Iron: 2mg