Lemon Poppy Seed Muffins
These lemon poppy seed muffins and moist, soft, fluffy, filled with lemon zest and poppyseed and topped with a delicious lemon glaze.
Ingredients
- 2 ½ cups Flour
- 2 tablespoon Poppyseeds
- 2 teaspoon Baking powder
- ½ teaspoon Baking soda
- 2 tablespoon Lemon zest
- 1 tablespoon Lemon juice
- 1 cup Granulated sugar
- ½ teaspoon Kosher salt
- 2 Eggs large
- ⅔ cup Yogurt
- 115 g Butter melted and cooled
- ¾ cup Milk plus 2 tbsp
- 1 teaspoon Vanilla extract
Instructions
- Preheat an oven to 180c (350f) and prep a 12-cup muffin pan with paper liners.
- Into a big mixing bowl, add the sugar, lemon juice, lemon zest, eggs, vanilla extract, greek yogurt, milk, kosher salt, and cooled melted butter. Mix with a whisk until the mixture is well combined.
- Into a medium mixing bowl, add the flour, poppy seeds, baking powder, and baking soda, and mix until just combined.
- Add the dry ingredients to the wet ingredients and mix with a whisk until just combined. Don't overmix the batter! Let the batter sit at room temperature for at least 20 minutes.
- Scoop the batter with a large ice cream scooper into the muffin tins, filling them almost completely, and bake in a 180c (350f) preheated oven for 18-20 minutes or until a toothpick comes out clean.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and milk. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist muffins and not dense and dry muffins
- Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Make sure that you are using fresh ingredients! One of the most common mistakes in baking and making muffins is not noticing that your baking powder or baking soda is expired. This can ruin your muffins and waste your time and money on the ingredients. So every time you bake anything, make sure that the ingredients are not expired.
- Be patient! I know it’s extremely tempting to eat these muffins as they are pulled out of the oven, but let these muffins cool for at least 15 minutes so they will be more firm and won’t crumble up. These muffins are extra moist and melt in your mouth delicious, so it will be worth it to wait these 15 minutes.
Nutrition
Calories: 266kcalCarbohydrates: 39gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 51mgSodium: 298mgPotassium: 99mgFiber: 1gSugar: 18gVitamin A: 318IUVitamin C: 2mgCalcium: 108mgIron: 2mg
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