Lemon Poppy Seed Muffins
These lemon poppy seed muffins are tender, moist, and jam-packed with tangy lemon flavor. They’re the perfect grab-and-go breakfast option, even better than the bakery.
Ingredients
Muffin Batter
- 2 ⅔ cups all-purpose flour (spooned and leveled)
- 2 tsp baking powder
- ½ tsp baking soda
- ¾ tsp kosher salt (I use Diamond Crystal)
- 1 cup + 1 Tbsp granulated sugar
- 2 Tbsp lemon zest
- 3 large eggs, at room temperature
- ¾ cup full-fat plain yogurt, at room temperature
- ¼ cup freshly squeezed lemon juice
- 1 tsp pure vanilla extract
- ⅔ cup vegetable oil
- 2 ½ Tbsp poppy seeds
Lemon Syrup
- ¼ cup granulated sugar
- ¼ cup freshly squeezed lemon juice
Instructions
- Preheat the oven to 400 ℉ and line a muffin pan with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda and kosher salt. Set aside.2 ⅔ cups all-purpose flour2 tsp baking powder½ tsp baking soda¾ tsp kosher salt
- In a second large bowl, whisk together the sugar and lemon zest for about 1 minute to release the zest's flavor.1 cup + 1 Tbsp granulated sugar2 Tbsp lemon zest
- Add in the eggs and whisk vigorously until well combined (about 1 to 2 minutes).3 large eggs, at room temperature
- Whisk in the yogourt, lemon juice, vanilla, and vegetable oil until fully incorporated.¾ cup full-fat plain yogurt, at room temperature¼ cup freshly squeezed lemon juice1 tsp pure vanilla extract⅔ cup vegetable oil
- Using a rubber spatula, gently fold the dry ingredients into the wet ingredients, half at a time. Then, fold in the poppyseeds. The batter should be quite thick (a few lumps are okay). Do not overmix.Note: A thicker batter helps the muffins rise into bakery-style domed tops.2 ½ Tbsp poppy seeds
- Spoon the batter into the prepared liners, filling each to the very top (as much as you can without letting the batter spill over).
- Bake in the upper third of the oven for 7 minutes. Without opening the oven door, reduce the oven temperature to 350℉ and continue baking until the muffins are golden brown (about 15 to 18 minutes).
- Meanwhile, prepare the lemon syrup by combining the sugar and lemon juice in a small saucepan set over medium heat. Heat just until the sugar dissolves.¼ cup granulated sugar¼ cup freshly squeezed lemon juice
- Once the muffins are done, allow them to cool in the pan for 5 minutes, then carefully transfer them to a wire rack (they will still be quite hot).
- While both the muffins and syrup are still warm, use a pastry brush to brush the tops of each muffin with the lemon syrup.
Nutrition
Calories: 331kcal | Carbohydrates: 45g | Protein: 5g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 288mg | Potassium: 97mg | Fiber: 1g | Sugar: 22g | Vitamin A: 84IU | Vitamin C: 5mg | Calcium: 98mg | Iron: 2mg