Lemon Poppy Seed Muffins Recipe

Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups unbleached all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 3 tablespoons poppy seeds; 1/2 teaspoon table salt; 10 tablespoons unsalted butter, softened; 1 cup granulated sugar, less 1 tablespoon; 1 tablespoon lemon zest, grated; 2 large eggs; 1 1/2 cups plain low-fat yogurt; 1/4 cup granulated sugar; 1/4 cup lemon juice

Servings: persons

3 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3 tablespoons poppy seeds
1/2 teaspoon table salt
10 tablespoons unsalted butter, softened
1 cup granulated sugar, less 1 tablespoon
1 tablespoon lemon zest, grated
2 large eggs
1 1/2 cups plain low-fat yogurt
1/4 cup granulated sugar
1/4 cup lemon juice

1
Adjust oven rack to lower middle position and heat oven to 375 degrees. Mix flour, baking powder, baking soda, poppy seeds, and salt in medium bowl; set aside.
2
Beat butter and sugar with electric mixer on medium-high speed until light and fluffy, about 2 minutes. Add lemon zest to butter-sugar mixture. Add eggs, one at a time, beating well after each addition. Beat in one-half of dry ingredients. Beat in one-third of yogurt. Beat in remaining dry ingredients in two batches, alternating with yogurt, until incorporated.
3
Spray twelve-cup muffin tin with vegetable cooking spray or coat lightly with butter. Use large ice cream scoop to divide batter evenly among cups. Bake until muffins are golden brown, 25 to 30 minutes. Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and glaze.
4
For Glaze: While muffins are baking, heat 1/4 cup granulated sugar and lemon juice in small saucepan until sugar dissolves and mixture forms light syrup, 3 to 4 minutes. Brush warm syrup over warm muffins and serve.

954

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups unbleached all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 3 tablespoons poppy seeds, and more.

Yes, Lemon Poppy Seed Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Lemon Poppy Seed Muffins

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