Description
These lemon poppy seed muffins are moist, tender, and bursting with fresh citrus flavor, topped with lemon syrup and glaze.
Ingredients
Scale
- 1 cup granulated sugar
- 2 tablespoons lemon zest
- 1/2 cup unsalted butter, melted
- 3 tablespoons vegetable oil
- 2 large eggs
- 2/3 cup whole milk
- 1/2 cup Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 2 3/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1/4 cup sugar (for syrup)
- 1/4 cup lemon juice (for syrup)
- Zest of one lemon (for syrup)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons milk or lemon juice (for glaze)
- 1 tablespoon Greek yogurt (optional glaze)
Instructions
- Massage sugar and lemon zest together until fragrant.
- Whisk in melted butter, oil, eggs, milk, yogurt, lemon juice, and vanilla.
- Whisk flour, baking powder, baking soda, salt, and poppy seeds separately.
- Fold wet and dry ingredients together gently and rest batter 1 hour.
- Preheat oven to 425°F and line muffin pan.
- Fill liners to the top and bake 6-7 minutes.
- Reduce heat to 350°F and bake 7-8 minutes more.
- Prepare lemon syrup by simmering sugar, zest, and juice.
- Brush warm muffins with syrup.
- Cool completely and drizzle with glaze.
Notes
- Store covered at room temperature for up to 3 days.
- Freeze unglazed muffins up to 3 months.
- Thaw at room temperature and warm before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breads & Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg