Lemon Poppy Seed Muffins
In short: Soft yogurt muffins with plenty of lemon zest and juice and crunchy poppy seeds, finished with a thin, sharp lemon glaze. It takes about 40 min in total and makes 12 servings.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 250 kcal
Lemon and poppy seeds are a classic pairing, and a muffin is a good way to use them. Zest rubbed into the sugar gives the batter a strong lemon scent, plain yogurt keeps the crumb soft, and the poppy seeds add a faint crunch. A thin glaze of icing sugar and lemon juice finishes the muffins. They are bright, not too sweet and good with tea.
Instructions
- Heat the oven to 190°C (375°F). Line a 12-cup muffin pan with paper liners.
- In a large bowl, rub the lemon zest into the sugar with your fingertips until it is fragrant and damp. Whisk in the flour, poppy seeds, baking powder, baking soda and salt.
- In a jug, whisk the eggs, yogurt, milk, melted butter and the 45 ml of lemon juice until smooth.
- Pour the wet mixture over the dry and fold gently until just combined. A few small lumps are fine.
- Divide the batter among the cups, filling each about three-quarters full.
- Bake for 18 to 22 minutes, until the tops are pale golden and spring back when pressed and a toothpick comes out clean.
- Cool in the pan for 5 minutes, then move to a rack. Whisk the icing sugar with the 2 tablespoons of lemon juice until smooth and drizzle it over the cooled muffins.
Tips
- Zest the lemons before juicing them, and use a fine grater that takes only the yellow skin. The white pith is bitter.
- Make an orange version by swapping the lemon zest and juice for the same amounts of orange, and use orange juice in the glaze.
Questions and answers
Can I use buttermilk or sour cream instead of yogurt?
Yes. Use the same amount of buttermilk, sour cream or a plain dairy-free yogurt. The crumb stays soft with any of them.
Why do my muffins taste bitter?
Zest that includes the white pith turns bitter, as does too much baking soda. Grate only the yellow layer and level your spoons.
Can I freeze lemon poppy seed muffins?
Yes. Freeze them without the glaze for up to 3 months. Thaw at room temperature and glaze just before serving.
How long does it take to make Lemon Poppy Seed Muffins?
About 40 min in total: 20 min of preparation and 20 min of cooking.
How many calories are in Lemon Poppy Seed Muffins?
About 250 kcal per serving, with 4 g of protein, 40 g of carbohydrates and 8 g of fat. These values are estimates.
Nutrition per serving
| Calories | 250 kcal |
|---|---|
| Protein | 4 g |
| Carbohydrates | 40 g |
| Fat | 8 g |
| Fiber | 1 g |
| Sugar | 21 g |
| Sodium | 255 mg |
Estimated values, calculated from the ingredients.
