Lemon Poppy Seed Muffins

Bake tender lemon-scented muffins studded with poppy seeds and finished with a light, tangy lemon glaze.

Prep: 15 min · Cook: 20 min · Yield: 12 · Method: Oven

Ingredients

• 2 cups all-purpose flour
• 0.75 cup granulated sugar
• 2 teaspoons baking powder
• 1.5 tablespoons poppy seeds
• 0.75 cup plain yogurt
• 0.5 cup unsalted butter
• 2 large eggs
• 2 lemons
• 0.75 cup powdered sugar

Cooking instructions

1. Heat the oven to 375°F. Line a 12-cup muffin pan with paper liners. (about 5 min) — 375°F
2. Melt the butter and let it cool slightly. Finely grate 1 tablespoon lemon zest and squeeze 3 tablespoons lemon juice. Reserve 1 tablespoon juice for the glaze. (about 5 min)
3. Whisk the flour, granulated sugar, baking powder, poppy seeds, and lemon zest in a large bowl. (about 2 min)
4. In a separate bowl, whisk the yogurt, melted butter, eggs, and 2 tablespoons lemon juice until smooth. Add to the dry ingredients and stir just until no dry flour remains; do not overmix. (about 3 min)
5. Divide the batter evenly among the muffin cups, filling each about three-quarters full. (about 3 min)
6. Bake until the tops spring back when lightly pressed and a toothpick inserted in the center comes out with a few moist crumbs, 18 to 22 minutes. (about 20 min) — 375°F
7. Cool the muffins in the pan for 5 minutes, then transfer them to a rack and cool completely. (about 20 min)
8. Whisk the powdered sugar with the reserved 1 tablespoon lemon juice. Drizzle the glaze over the cooled muffins and let it set for 5 minutes before serving. (about 5 min)