Lemon Poppyseed Muffins are perfectly sweet and full of bright, lemony flavor. They are light and airy and the absolute best breakfast food. Your family is going to love them!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Breakfast
Cuisine: American
Keyword: Lemon Poppyseed Muffin
Servings: 12muffins
Author: Caytlin McCleery
Ingredients
3/4cupbrown sugar
6tablespoonsmelted butter
3largeeggs
1cupplain yogurt(or vanilla)
2teaspoonsbaking powder
1teaspoonvanilla extract
½teaspoonsalt
2cupsall-purpose flour
1/4cupmilk
3tablespoonpoppyseeds
1tablespoon lemon zest
1tablespoonlemon juice
Lemon Sugar Glaze (Optional)
1cuppowdered sugar
2-3tablespoonlemon juice
1tablespoonlemon zest
Instructions
Preheat the oven to 450°F and line a muffin tin with 12 paper liners. Lightly grease the liners with nonstick cooking spray.
In a large mixing bowl, use a hand mixer to cream together the butter, sugar and eggs for about 2 minutes.
Mix in the yogurt, baking powder, salt, lemon juice and vanilla extract and mix until just combined.
Gradually add in half of the flour, mixing with the hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour until just combined. Fold in the poppy seeds and 1 tablespoon of lemon zest.
Divide the batter up equally amongst the 12 muffins, filling almost to the top.
Bake in the preheated oven for 10 minutes, then reduce the oven temperature to 350°F and continue baking for an additional 8-10 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.
Drizzle with the lemon sugar glaze.
Lemon Sugar Glaze
In a small bowl, combine powdered sugar, 2 tablespoons of lemon juice, and 1 tablespoon of lemon zest. Stir until the mixture is smooth.Add additional lemon juice if you prefer a thinner consistency.