Lemon and poppy seed pair so well together, with the citrus brightness of the lemon melding beautifully with the mild nuttiness of the poppy. Lemon Poppy Seed Muffins are bakery-style proof of how these flavors can make mornings magnificent! Balancing sweet and tart, Lemon Poppy Seed Muffins have a gorgeous lemon glaze and crunchy sugar atop a fluffy, tender cake. These create sunny days no matter the weather.
Ingredients
For the muffins: • 3 cups all-purpose flour • 1 cup sugar • 2 tablespoons poppy seeds • 1 tablespoon baking powder • 1/2 teaspoon baking soda • 1/2 teaspoon salt • 1 1/2 cups plain whole milk yogurt • 2 tablespoons fresh lemon juice, optional • 1 1/2 tablespoons lemon zest, grated • 2 large eggs • 8 tablespoons unsalted butter, melted and cooled For the glaze: • 1/4 cup sugar • 1/4 cup lemon juice • coarse sugar, optional, for sprinklingDirections
Adjust an oven rack to the middle position.
Preheat the oven to 375 degrees F.
Grease a 12-cup muffin tin.
Whisk the flour, the 1 cup of the sugar, the poppy seeds, the baking powder, the baking soda, and the salt together in a large bowl.
In a separate bowl, whisk the yogurt, 2 tablespoons of the lemon juice, the lemon zest, and the eggs until smooth.
Gently fold the yogurt mixture into the flour mixture until just combined.
Fold in the melted butter. Do not overmix. If you overmix, the muffins will be dense.
Divide the batter evenly among the prepared muffin cups.
Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Rotate the muffin tin halfway through baking.
Simmer the 1/4 cup of the sugar and the 1/4 cup of the lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.
Transfer the muffin tin to a wire rack.
Brush the muffins with the lemon syrup.
Sprinkle the tops with the coarse sugar.
Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack and let cool for another 10 minutes before serving.
