There’s something about lemon poppy seed muffins that just brightens the day. The refreshing zing of lemon, the satisfying crunch of poppy seeds, and the moist, tender crumb make these muffins irresistible. Whether you’re looking for a quick breakfast, a snack on the go, or a delightful treat to pair with your afternoon tea, these lemon poppy seed muffins are perfect.

The recipe featured here is originally for a loaf, but it works wonderfully as muffins too! In fact, making them as muffins shortens the bake time, and you get those delightful golden tops that everyone loves.

Here’s how you can make the best lemon poppy seed muffins, including a few tips, tricks, and variations to make this recipe your own.

Recipe Tips for Perfect Muffins Every Time

1. Don’t Overmix the Batter
   For light and fluffy muffins, it’s essential not to overmix once you add the dry ingredients to the wet ingredients. Overmixing can make the muffins dense and tough. Stir until just combined, and any small lumps in the batter will bake out just fine.
2. Zest for Extra Lemon Flavor
   The recipe calls for grated lemon rind, but if you’re a fan of intense lemon flavor, you can add a bit more zest. The oils in the zest add a fragrant citrus aroma that’s hard to beat!
3. Alternate Wet and Dry Ingredients
   When combining the flour mixture with the yogurt mixture, adding them alternately keeps the batter smooth and helps prevent overmixing. Start and end with the flour mixture for best results.
4. Perfectly Baked Muffins
   Muffins bake faster than a loaf, so adjust the bake time accordingly. Check for doneness at about 20 minutes. If a toothpick comes out clean or with a few crumbs, they’re ready. For an extra golden top, you can increase the oven temperature to 375°F (190°C) in the last 5 minutes of baking, but keep an eye on them to avoid over-browning.

Glaze for Added Sweetness and Tang

These muffins come with a simple glaze made from powdered sugar and lemon juice. Once the muffins have cooled slightly, poke a few holes in the tops with a fork and drizzle the glaze over them.

This step not only adds sweetness but also infuses each muffin with an extra burst of lemon. If you prefer less sweetness, feel free to skip the glaze – the muffins are delicious on their own.

Serving Suggestions

Lemon poppy seed muffins are versatile and work well as part of breakfast, a lunchbox treat, or a dessert. They’re delicious with a dollop of Greek yogurt on the side or even served with fresh berries. For a cozy afternoon snack, enjoy them with a cup of green tea, which complements the citrus notes beautifully.

Variations to Try

1. Lemon-Orange Poppy Seed Muffins
   For a twist, substitute half of the lemon juice with fresh orange juice and add a bit of orange zest. This combination provides a sweeter, slightly more mellow citrus flavor.
2. Add Berries for Extra Flavor
   Fresh or frozen blueberries make a delightful addition. Fold in a half-cup of berries gently right before spooning the batter into the muffin tin.
3. Make It a Vegan Treat
   Swap the egg for a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) and use plant-based yogurt and milk. The muffins remain just as moist and tasty.
4. Sprinkle with Crumble Topping
   For a bakery-style finish, sprinkle a light crumble made of flour, sugar, and cold butter on top before baking. The crumble adds a crunchy layer that pairs beautifully with the soft muffin interior.

Storage Tips

Store these muffins in an airtight container at room temperature for up to three days, or refrigerate them if you prefer them a bit firmer. They also freeze well, so you can double the batch and save some for later. Just thaw and warm in the microwave or oven, and they’re as good as fresh!

Bright and Zesty Lemon Poppy Seed Muffins

Recipe by Jessie

Course: DessertDifficulty: Easy

Servings

12

muffins

Prep time

10

minutes

Cooking time

20

minutes

These lemon poppy seed muffins are a burst of sunshine in every bite! Soft, fluffy, and speckled with crunchy poppy seeds, each muffin is infused with zesty lemon flavor and topped with a sweet, tangy glaze.

Ingredients

• 3/4 c granulated sugar

• 1/3 c soft margarine

• 1 egg

• 2 tsp grated lemon rind

• 3 Tbsp lemon juice

• 1/3 c milk

• 1.25 c flour

• 1 Tbsp poppy seeds

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/3 c 2% yogurt or light sour cream

• 1/4 c icing sugar (for glaze)

• 2 Tbsp lemon juice (for glaze)

Directions

• Preheat oven to 350°F (175°C).
• In a large bowl or food processor, beat together sugar, margarine, egg, lemon rind, and lemon juice. Add milk and mix well.
• In another bowl, combine flour, poppy seeds, baking powder, and baking soda. Add to the wet mixture alternately with yogurt, mixing until just combined. Do not overmix.
• Spoon the batter into a greased or lined muffin tin, filling each cup about 3/4 full.
• Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean.
• To make the lemon glaze, mix 1/4 cup icing sugar with 2 tablespoons of lemon juice until smooth. Let the muffins cool slightly, then poke holes with a fork and pour the lemon glaze over them.

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