Lemon Poppy Seed Muffins
Tender, moist lemon poppy seed muffins made with Greek yogurt and fresh lemon zest for a bright, tangy flavor.
Ingredients
- 2¼ cups all-purpose flour 280g, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup whole milk Greek yogurt
- 2 large eggs
- ⅔ cup granulated sugar 133g
- ½ cup unsalted butter 1 stick, 113g, melted
- ½ cup milk
- ¼ cup fresh lemon juice
- 2 tablespoons lemon zest
- 1 teaspoon vanilla extract
- 2 tablespoons poppy seeds
- Lemon Glaze optional
Instructions
Preheat oven and prepare pan:
Set oven to 400°F (205°C). Grease or line a 12-cup muffin tin with paper liners.Whisk dry ingredients together:
In a medium bowl, combine flour, baking powder, baking soda, and salt with a whisk.Mix wet ingredients until uniform:
In a large bowl, whisk yogurt, eggs, sugar, melted butter, milk, lemon juice, lemon zest, and vanilla until uniform.Combine mixtures and fold poppy seeds:
Pour dry mixture into wet mixture and stir until just incorporated; avoid overmixing. Gently fold in poppy seeds.Fill muffin cups with batter:
Use a ⅓-cup measure to portion batter into the prepared muffin cups.Bake and cool muffins:
Bake 17–22 minutes, until tops bounce back when pressed and a toothpick inserted in center exits clean. Let cool in pan 10 minutes, then move to a wire rack to cool fully.Drizzle with lemon glaze:
Optionally, drizzle cooled muffins with lemon glaze.