These moist Lemon Poppy Seed Muffins are bursting with tart citrus flavor, crunchy poppy seeds, and drizzled with a scrumptious lemon glaze. As I have said in a few of my other muffin posts, I send in a batch of muffins once a week with my husband to share with his coworkers. This week the requested muffin was Lemon Poppy Seed.
I was excited to make this recipe because I have never made this kind of muffin before. I searched for the perfect recipe. I knew that I wanted to use lemon zest to give the muffins lots of lemon flavor. I also knew that I wanted a lemon glaze to drizzle over top. I finally decided on this wonderful recipe.
The tart lemon flavor and poppy seeds truly are mouthwatering. Give this recipe a try while lemons are at their best.
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2 1/2 tablespoons poppy seeds
- ½ teaspoon table salt
- (1 1/4 stick)10 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon grated lemon zest
- 2 large eggs
- 1½ cups plain low-fat yogurt
- 2 tablespoons fresh lemon juice
- 1 cup confectioner’s sugar
- Adjust oven rack to lower middle position and heat oven to 375 degrees F. Lightly grease 12 muffin cups or line with muffin papers
- In a medium bowl, mix flour, baking powder, baking soda, poppy seeds, and salt; set aside.
- In the bowl of a stand mixer with the flat beater attached, beat butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in yogurt. Remove from mixer and with a spatula, mix in dry ingredients until incorporated. Do not over mix.
- Divide batter evenly among muffin cups. Bake until muffins are golden brown, 25 to 30 minutes or until a toothpick inserted into center of muffin comes out clean. Let cool 5 minutes in the pan then place on cooling rack.
- For the glaze, in a small bowl, combine powdered sugar and lemon juice. Drizzle over warm muffins and serve.
Source: adapted from Cooks Illustrated, January 1997