Irresistible Lemon Poppyseed Muffins That Stay Soft for Days
These lemon poppyseed muffins are moist, fluffy, and packed with real citrus flavor, with an optional glaze for the best lemon poppyseed muffins at home.
Ingredients
For the Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 3/4 cup granulated sugar
- 2 tablespoons lemon zest
- 2 large eggs
- 3/4 cup plain yogurt
- 1/4 cup milk
- 1/4 cup fresh lemon juice
- 2 teaspoons vanilla extract
- 1/3 cup neutral oil
- 2 tablespoons unsalted butter melted and cooled
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 to 2 tablespoons milk
- 1 pinch salt
Instructions
For the Muffins
- Heat oven to 375°F and line a 12-cup muffin pan with liners or grease it well.
- Whisk flour, baking powder, baking soda, salt, and poppy seeds in a bowl.
- In a separate bowl, rub lemon zest into the sugar with your fingers until fragrant.
- Whisk eggs into the lemon sugar, then whisk in yogurt, milk, lemon juice, vanilla, oil, and melted butter.
- Add dry ingredients to wet ingredients and fold gently just until combined. Do not overmix.
- Rest batter for 10 minutes, then divide evenly into the muffin pan.
- Bake for 16 to 20 minutes, until the tops spring back and a toothpick comes out with moist crumbs.
- Cool in the pan briefly, then move muffins to a rack to cool completely before glazing.
For the Lemon Glaze
- Whisk powdered sugar, lemon juice, lemon zest, and salt until smooth.
- Add milk a little at a time until the glaze is thick but drizzleable.
- Drizzle over cooled muffins and let set for 10 minutes before serving.