Lemon Poppy Seed Muffins Recipe: A Secret Ingredient Makes These Muffins Super Moist Bread/Muffins Breakfast Brunch Desserts Snacks

I love all things lemon! So I am thrilled to share this easy, delicious lemon poppy seed muffin recipe with you. Especially because it has a secret ingredient that makes these muffins extra moist!

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." We appreciate 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!

These moist muffins are made with flour, baking powder, baking soda, poppy seeds, kosher salt, sugar, lemon zest, whole milk, butter, eggs, fresh lemon juice, vanilla extract and, the secret ingredient, Greek yogurt. Yes, the Greek yogurt makes these muffins extra moist and delish! Plus, the optional tart lemon glaze makes them even more amazing.

Serve these muffins hot out of the oven for breakfast, brunch, as a snack or a dessert. Everyone will love them!

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes
Servings: 12

Ingredients

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
• 1/3 cup whole milk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract

Optional Glaze

• 1 cup powdered sugar
• 2 tablespoons fresh lemon juice

Helpful Products

• Measuring Cups
• Measuring Spoons
• Rubber Spatula
• Mixing Bowl
• Airtight Containers
• Kitchen Towels
• Muffin Tins
• Baking Liners

Recipe Notes

• You could use bottled lemon juice if you don't have fresh lemons, but fresh lemon juice is always best. 
• Be sure to use Greek yogurt as regular yogurt would be too runny. 
• The glaze is optional, but so delicious.

• Muffins are best if eaten within three days. Keep leftover muffins in an airtight container at room temperature.

Here's how to make it: 

1. Preheat oven to 425 degrees F. Line a 12-cup muffin pan with paper muffin liners.
2. For muffins: In a large bowl, sift together flour, baking powder and baking soda. Whisk in poppy seeds and salt.
3. 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.
4. 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.
5. 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.

Nutrition Facts Per Serving

Calories: 299

Total Fat: 13.1g

Saturated Fat: 3.7g

Cholesterol: 72mg

Sodium: 1450mg

Total Carbohydrate: 39g

Dietary Fiber: 3.1g

Total Sugars: 14.1g

Protein: 7.8g

Vitamin D: 9mcg

Calcium: 997mg

Iron: 4mg

Potassium: 1908mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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