Description
These Homemade Lemon Poppyseed Muffins are a delightful treat combining the zesty freshness of lemon with the subtle crunch of poppy seeds. Soft and moist with a tender crumb, they are enhanced by a creamy yogurt base and a sweet optional lemon sugar glaze, making them perfect for breakfast, brunch, or a light snack.
Ingredients
Scale
For the Muffins:
- 3/4 cup brown sugar
- 6 tablespoons melted butter
- 3 large eggs
- 1 cup plain yogurt (or vanilla yogurt)
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 cups all-purpose flour
- 1/4 cup milk
- 3 tablespoons poppy seeds
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
For the Lemon Sugar Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
- 1 tablespoon lemon zest
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease the cups to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the brown sugar and melted butter until the mixture is smooth and creamy.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to ensure a uniform batter.
- Add Yogurt, Vanilla, and Lemon Juice: Stir in the yogurt, vanilla extract, and lemon juice until all ingredients are combined thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds to distribute the leavening agents and seeds evenly.
- Incorporate Dry and Milk: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir gently just until combined to avoid overmixing and preserve a tender texture.
- Fold in Lemon Zest: Gently fold in the lemon zest to evenly distribute the citrus flavor without deflating the batter.
- Fill Muffin Cups: Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full to allow space for rising.
- Bake Muffins: Bake the muffins in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
- Cool Muffins: Let the muffins cool in the tin for 5 minutes to set, then transfer them to a wire rack to cool completely for the best texture.
- Prepare Lemon Sugar Glaze (Optional): In a small bowl, mix the powdered sugar, lemon juice (start with 2 tablespoons and adjust as needed), and lemon zest until smooth and pourable.
- Glaze Muffins: Drizzle the lemon sugar glaze over the cooled muffins for an added touch of sweetness and bright citrus flavor, allowing the glaze to set before serving.
Notes
- Use plain or vanilla yogurt according to your preference; vanilla yogurt adds a hint of extra sweetness.
- To store, keep muffins in an airtight container at room temperature for up to 3 days or refrigerate up to a week.
- Freeze muffins without glaze for up to 3 months; thaw before glazing and serving.
- For a dairy-free version, substitute yogurt and butter with plant-based alternatives.
- Adjust lemon juice in the glaze to your desired sweetness and tanginess.
- Do not overmix the batter to avoid dense muffins; mix just until combined.
