Description
Delight in these Homemade Lemon Poppyseed Muffins, offering a perfect balance of zesty lemon flavor and crunchy poppy seeds. Moist and tender, these muffins are enhanced with a subtle sweetness from brown sugar and a creamy yogurt base, making them an ideal treat for breakfast or a snack. Optionally topped with a tangy lemon sugar glaze, they bring a bright, refreshing twist to your baking repertoire.
Ingredients
Scale
For the Muffins:
- 3/4 cup brown sugar
- 6 tablespoons melted butter
- 3 large eggs
- 1 cup plain yogurt (or vanilla)
- 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: Preheat your oven to 375°F (190°C) and prepare a muffin tin by lining it with paper liners or greasing the cups to prevent sticking.
- Mix Sugar and Butter: In a large mixing bowl, whisk together the brown sugar and melted butter until the mixture is smooth and fully combined.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next to create a smooth batter.
- Combine Wet Ingredients: Stir in the yogurt, vanilla extract, and lemon juice with the wet mixture to infuse the batter with creamy texture and lemon flavor.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, baking powder, salt, and poppy seeds to ensure even distribution.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet ingredients, alternating with the milk, stirring gently just until the mixture is combined to avoid overmixing.
- Add Lemon Zest: Gently fold the lemon zest into the batter, preserving the bright citrus aroma.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full for proper rising.
- Bake: Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating doneness.
- Cool: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before optionally glazing or serving.
Notes
- You can substitute plain yogurt with vanilla yogurt for a slightly sweeter and richer flavor.
- For a dairy-free version, replace butter with coconut oil and use a plant-based yogurt alternative.
- The lemon sugar glaze is optional but adds a lovely sweet and tart finish to the muffins.
- Do not overmix the batter once the dry ingredients are added to keep the muffins tender.
- Store baked muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
