Lemon Poppy Seed Muffins Recipe: This Easy Muffin Recipe Will Start Your Day With a Smile by Ann Marie Gardinier Halstead
I love all things lemon! So I am thrilled to share this delicious muffin recipe with you!
30Seconds shared the St. Jude Children’s Research Hospital Baking Challenge, a fundraiser for the hospital. From the baking challenge Facebook page: “St. Jude is leading the way the world understands, treats, and defeats childhood cancer and other life-threatening diseases ... Your support means families never receive a bill from St. Jude for treatment, travel, housing or food – so they can focus on helping their child live…”
We’ve been following the baking challenge Facebook page, appreciating everyone's creativity, talent, dedication and generosity, while drooling over the delectable dessert recipes. A member of the group, Khristian Grindle, posted lemon poppy seed muffins and they looked both pretty and delicious! We asked Khristian if she’d be willing to share the muffin recipe with us, and she said yes! Lucky us!
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 muffins
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons poppy seeds
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar (plus more for sprinkling, if desired)
- 2 tablespoons lemon zest
- 1 cup Greek yogurt (plain yogurt is too runny)
- 1/3 cup whole milk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Here's how to make it:
- Preheat oven to 425 degrees F. Line a 12-cup muffin pan with paper muffin liners.
- For muffins: In a large bowl, sift together flour, baking powder and baking soda. Whisk in poppy seeds and salt.
- In another large bowl, combine sugar and lemon zest. Using your hands, rub zest into sugar until fully combined. Add yogurt, milk, melted butter, eggs, lemon juice and vanilla. Whisk until smooth. Pour into flour mixture and fold just until combined. (Note that batter will be thick like a pound cake batter instead of runny like many muffin recipes. This is due to the Greek yogurt.) Divide batter evenly among the paper liners. If desired, sprinkle the tops of the muffins with sugar before baking to achieve a sugary crust after baking.
- Bake for 15 to 17 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let muffins cool in pan for 10 minutes. Then remove and finish cooling on a wire rack.
- For glaze: In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle glaze over cooled muffins. Pro tip: For the perfect drizzle, place the glaze in a zip-top plastic storage bag. Seal it and then cut the tip of a corner off. Next, carefully squeeze the glaze over the muffins.
Note: Muffins are best if eaten within 3 days. Keep leftover muffins in an airtight container at room temperature.
Related Products on Amazon We Think You May Like:
Muffin Tins $8 & Up
Baking Liners $5 & Up
Flour $2 & Up
Baking Powder $2 & Up
Baking Soda $1 & Up
Poppy Seeds $3 & Up
Granulated Sugar $2 & Up
Powdered Sugar $2 & Up
Vanilla $4 & Up
Kosher Salt $2 & Up
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