Description
These Greek Yogurt Lemon Poppy Seed Muffins are a delightful treat bursting with fresh lemon flavor and a crunchy poppy seed texture. Moist and tender thanks to Greek yogurt and vegetable oil, they are topped with a zesty lemon glaze that adds a sweet and tangy finish. Perfect for breakfast, brunch, or a light snack, these muffins combine simple ingredients to create an irresistible citrus-flavored baked good.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup granulated sugar
- 2 zest lemons
- 2 large eggs, at room temperature
- ½ cup Greek yogurt (preferably full-fat, at room temperature)
- ½ cup vegetable oil
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- ¼ cup milk, at room temperature
Glaze
- 1 cup powdered sugar
- 3 tablespoons fresh lemon juice
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or lightly grease each cup to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, poppy seeds, baking powder, baking soda, and salt to combine and aerate the mixture. Set aside.
- Prepare Lemon-Scented Sugar and Eggs: In a large bowl, rub the lemon zest into the granulated sugar using your fingers until the sugar becomes fragrant and slightly moist. Add the eggs to this lemony sugar and whisk until the mixture is smooth and well combined.
- Add Wet Ingredients: Stir in the Greek yogurt, vegetable oil, fresh lemon juice, and vanilla extract into the egg mixture, blending everything together until uniform.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in batches, alternating with the milk. Begin and end with the dry mixture. Gently fold everything together just until combined to avoid overmixing, which can toughen the muffins.
- Fill Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake Muffins: Place the muffin pan in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Once baked, allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Lemon Glaze: In a small bowl, whisk together the powdered sugar and 2 tablespoons of fresh lemon juice until smooth. Adjust the consistency by adding more lemon juice if necessary to reach your desired thickness.
- Glaze Muffins: Drizzle the lemon glaze over the cooled muffins using a spoon to finish them with a bright, sweet topping.
Notes
- Use full-fat Greek yogurt for the best texture and flavor; low-fat versions may result in drier muffins.
- Room temperature ingredients ensure even mixing and better texture.
- Do not overmix the batter to keep the muffins tender and moist.
- Fresh lemon zest and juice provide the best citrus flavor—avoid bottled lemon juice if possible.
- For an extra lemon flavor boost, add a teaspoon of lemon extract in place of vanilla.
- These muffins can be stored in an airtight container at room temperature for 2 days or refrigerated for up to a week.
- Muffins can be frozen for up to 2 months; thaw completely before glazing.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Greek
