Lemon Poppy Seed Muffins are a delicious breakfast staple, they’re perfectly sweetened and tender with a lemon sugar glaze.
Lemon Poppy Seed Muffins
January 23, 2022
: 12
: 15 min
: 25 min
: 40 min
Ingredients
- For Muffins
- 3 cups all-purpose flour
- 1 cup granular white sugar
- 2 tablespoons poppy seed
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 1/2 tablespoon grated lemon zest
- 1 teaspoon lemon extract
- 2 tablespoons milk
- 2 large eggs
- 8 tablespoons unsalted butter, melted and cooled
- The Glaze
- 1/4 cup granular white sugar
- 1/4 cup fresh squeezed lemon juice
- cane sugar for sprinkling on top
Directions
- Step 1 Preheat oven to 375°F and grease 12-cup muffin tin with non-stick cooking spray.
- Step 2 In a large bowl, add flour, sugar, poppy seeds, baking powder, baking soda, and salt, mix together and set aside.
- Step 3 In a separate medium bowl, whisk Greek yogurt, lemon juice, lemon zest, lemon extract, milk, eggs and melted butter until combined.
- Step 4 Gently fold wet mixture into dry mixture until combined. Do not over mix. Overmixing will create a dense muffin.
- Step 5 Evenly divide batter into the prepared muffin tin.
- Step 6 Bake until golden brown and toothpick inserted into center of the muffin comes out clean, about 20-25 minutes.
- Step 7 While muffins are baking make the sugar glaze. Add sugar and lemon juice to a small sauce pan and simmer over medium heat until sugar is dissolved and turns into light syrup, about 3-5 minutes.
- Step 8 Once muffins are cooked let cool for about 5 muffins. Remove muffins from muffin tin to a wire cooling rack. Brush muffins with sugar syrup. Sprinkle tops of muffin with cane sugar.
- Step 9 Store in an air tight container.