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Freshly baked muffin with a domed top, resting in a ridged paper liner.

Lemon Poppy Seed Muffins

Soft Lemon Poppy Seed Muffins made with lemon zest, poppy seeds, yogurt, butter, and a fresh lemon glaze.
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Course: Breakfast, Brunch
Cuisine: American
Keyword: Lemon Poppy Seed Muffins

Ingredients

For the Muffins

  • 3 c unbleached all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 2 1/2 tbsp poppy seeds
  • 1/2 tsp table salt
  • 10 tbsp unsalted butter softened
  • 1 c granulated sugar
  • 1 tbsp grated lemon zest
  • 2 large eggs
  • 1 1/2 c plain low-fat yogurt

For the Lemon Glaze

  • 2 tbsp fresh lemon juice
  • 1 c confectioner’s sugar

Instructions

  • Adjust the oven rack to the lower-middle position.
  • Preheat the oven to 375°F.
  • Lightly grease a 12-cup muffin pan or line the cups with muffin papers.
  • In a medium mixing bowl, combine the flour, baking powder, baking soda, poppy seeds, and salt.
  • Set the dry mixture aside.
  • In the bowl of a stand mixer fitted with the flat beater attachment, beat the softened butter and granulated sugar on medium-high speed for approximately 2 minutes, or until light and fluffy.
  • Add the grated lemon zest to the butter and sugar mixture.
  • Mix until evenly incorporated.
  • Add the eggs, one at a time, beating well after each addition.
  • Add the plain low-fat yogurt.
  • Beat until fully incorporated.
  • Remove the bowl from the mixer.
  • Using a spatula, gently fold the dry ingredients into the wet mixture.
  • Mix only until the ingredients are incorporated.
  • Do not overmix the batter.
  • Divide the batter evenly among the prepared muffin cups.
  • Bake for 25 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for 5 minutes.
  • Transfer the muffins to a wire cooling rack.
  • To prepare the glaze, combine the confectioner’s sugar and fresh lemon juice in a small bowl.
  • Stir until smooth.
  • Drizzle the lemon glaze over the warm muffins.
  • Serve warm or allow the glaze to set before serving.

Notes

To make these Lemon Poppy Seed Muffins gluten free, replace the unbleached all-purpose flour with a gluten-free 1:1 baking flour blend that contains xanthan gum.
Confirm that the baking powder, baking soda, poppy seeds, confectioner’s sugar, yogurt, and all packaged ingredients are labeled gluten free.
Use clean mixing bowls, measuring cups, spatulas, muffin pans, liners, mixer attachments, and cooling racks to prevent gluten cross-contact.
Avoid overmixing the batter after adding the gluten-free flour blend, as this may affect the final texture.
Allow the muffins to cool slightly before handling, as gluten-free muffins can be more delicate while warm.