Description
These Homemade Lemon Poppyseed Muffins offer a delightful balance of tart lemon and subtle sweetness, combined with the crunchy texture of poppy seeds. Soft and moist, these muffins are perfect for breakfast or a refreshing snack, topped optionally with a zesty lemon sugar glaze for an extra burst of citrus flavor.
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.
- Combine Sugar and Butter: In a large mixing bowl, whisk together the brown sugar and melted butter until smooth and creamy, creating the base for the batter.
- Add Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next to ensure a smooth mixture.
- Add Yogurt and Flavorings: Stir in the yogurt, vanilla extract, and lemon juice into the wet ingredients until everything is well combined, enhancing moisture and flavor.
- Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, baking powder, salt, and poppy seeds evenly distributing the leavening and seed texture.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Stir gently just until combined to avoid overmixing, which can lead to tough muffins.
- Incorporate Lemon Zest: Gently fold in the lemon zest to infuse the batter with fresh citrus aroma and taste.
- Fill Muffin Cups: Divide the batter evenly among the muffin cups, filling each about two-thirds full to allow for rising during baking.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean, indicating the muffins are fully baked.
- Cool Muffins: Allow the muffins to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely to prevent sogginess at the base.
- Prepare Lemon Sugar Glaze (Optional): In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth and pourable.
- Apply Glaze: Drizzle the glaze over the cooled muffins to add a sweet and tangy finish enhancing flavor and presentation.
Notes
- You can substitute plain yogurt with vanilla yogurt for a sweeter flavor.
- Ensure not to overmix the batter to keep muffins tender and fluffy.
- The lemon sugar glaze is optional but adds a nice citrusy sweetness if desired.
- Store muffins in an airtight container for up to 3 days, or freeze for longer storage.
- Room temperature ingredients help the batter combine smoothly.
