Leyland House

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LEMON POPPY SEED MUFFINS

Taylor Kaupa

Dessert? Breakfast? Both? These Lemon Poppy Seed Muffins are moist, bursting with citrus, and drizzled with a light glaze.

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

We recently had a debate in our household as to what we’d categorize Lemon Poppy Seed Muffins as. Are they a dessert? Are they a breakfast? Well, ultimately, we met in the middle and declared that they are both. Which instantly makes it a winning recipe in my book.

There are so many things I love about these muffins. The smell that engulfs your home when you make them, how easy they are to whip together, and, of course, the light, citrus flavor. 

Due to the combination of milk and greek yogurt, they are incredibly moist (I know, not everyone’s favorite word) and have a wonderful, springy texture. To me, this is a perfect recipe that’s quick to make but sure to impress everyone at your weekend brunch. 

YIELD: 12 MUFFINS

INGREDIENTS FOR MUFFINS:

  • 2¼ cups all-purpose flour

  • 2 teaspoons baking powder

  • ½ teaspoon baking soda

  • ¼ teaspoon salt

  • ½ cup unsalted butter, melted

  • 1 cup granulated sugar

  • 2 tablespoons lemon zest (about 1 large lemon)

  • 2 large eggs

  • 1 cup greek yogurt or sour cream

  • ⅓ cup whole milk

  • 1 tablespoon fresh lemon juice (about 1/2 of a large lemon)

  • 1 teaspoon vanilla extract

  • 2 ½ tablespoons poppy seeds

INGREDIENTS FOR GLAZE:

  • 1 cup powdered sugar

  • 2 tablespoons fresh lemon juice (about 1 large lemon)

  • ½ teaspoon of vanilla extract

    MISC.

  • Muffin tin and paper liners

INSTRUCTIONS:

  1. Preheat the oven to 425°F. Line a muffin tin with paper liners and set aside.

  2. In a large bowl, beat together the melted butter, sugar, lemon zest, and eggs until light and fluffy. Add the greek yogurt (or sour cream), milk, lemon juice, vanilla extract, and mix again.

  3. Combine the flour, baking powder, baking soda, and salt and add to the wet mixture and mix well.

  4. Stir in the poppy seeds to the batter and fold until combined.
    →Do not overmix, the batter will be on the thicker side!

  5. Divide the batter evenly in the paper liners and bake for 15 minutes or until a toothpick comes out clean and the tops. are ever-so-slightly golden.

  6. Remove from the oven and allow to cool in the pan (approx. 10 minutes) before moving to a wire rack.

  7. In a small bowl, whisk together powdered sugar, vanilla, and lemon juice until smooth. Drizzle over cooled muffins and enjoy!