Ingredients
- 2¼ cups flour
- 2 teaspoons baking powder
- ¼ teaspoon bicarb of soda
- 2 tablespoons poppy seeds
- ½ cup sugar
- 2 tablespoons lemon zest
- 1 cup greek yoghurt
- ⅓ cup milk
- ½ cup butter, melted
- 2 eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Lemon Glaze
- 1 cup icing sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 200 °C. Line muffin pans with 15 paper liners.
- In a large bowl, sift together the flour, baking powder and bicarb of soda.
- In a separate mixing bowl, add the lemon zest and sugar. Use a whisk to combine the zest and sugar together. Add in the yoghurt, butter, milk, eggs, lemon juice and vanilla. Whisk until smooth
- Add the sugar and lemon mixture to the bowl with the flour. Add the poppy seeds and salt. Fold the mixture together until just combined (the batter will be thick).
- Divide the mixture evenly among paper liners. Bake for 15-17 minutes, until golden brown. Remove and leave to cool.
Lemon Glaze
- Combine together the icing sugar and lemon juice to make a thick paste. Drizzle over the cooled muffins
These lemon poppy seed muffins are moist, sweet and bursting with citrus flavor. Wrapped up in a bite sized parcel and finished with a lemon glaze these make for a delicious and easy to make snack option.
This recipe makes approximately 15 muffins. You can leave the paper liners out, but they really do help make cleanup so much easier. Once the muffins are baked and cooled, they are finished with a lemon glaze. I definitely recommend not skipping the glaze, it’s what helps finish the muffins and gives them the amazing tang and sweetness overall.
Preparing the Lemon Poppy Seed Muffins
Starting by getting a large bowl. Into the bowl sift together the flour, baking powder and bicarb of soda.
In a separate mixing bowl, add the lemon zest and sugar. Use a whisk to combine the zest and sugar together.
Following this, add in the yoghurt, butter, milk, eggs, lemon juice and vanilla. Whisk until you create a smooth mixture.
Finish the batter by adding in the flour, salt and poppy seeds. Fold everything through until it’s just combined. At this point the batter should be fairly thick.
Note: Don’t overmix the batter, otherwise the muffins will come out dense.
Finishing the Muffins
With the batter complete, the next step is to transfer the batter to the muffin tins. Line muffin pans with 15 paper liners and then divide the batter evenly among the paper liners. The use of a spring-release icecream scoop is a great way to transfer the batter with little mess and fuss.
Transfer the muffin pans to the oven and bake at 200 °C for 15-17 minutes, until the muffins are golden brown on top. Once cooked, leave the muffins in the pan to cool for about 15 minutes, before transferring to a wire rack to finish cooling.
The Lemon Glaze
Combine icing sugar and lemon juice together. Start with 1 tablespoon of lemon juice, you made need to add a small amount more. Keeping adding small amounts of lemon juice until the desired consistency is achieved. The consistency we are after is a thick paste. If the icing is too thin, it will run off the top and won’t have the same visual appeal.
Note: Fresh lemon juice should be used here to help with the citrus tang.
Either use a spoon to drizzle the icing over the top or transfer the icing paste to a piping bag and pipe it over the muffins. A ziplock bag also works as a great piping bag substitute. Add the icing paste, seal the bag shut and then snip off a small corner at one end. Ensure the muffins are cool before adding the glaze on top.
The lemon poppy seed muffins are best eaten the day they are baked, leftover muffins will keep in an airtight container for 2-3 days.
