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Lemon and poppy seeds are one of those classic combinations that work really well and ar perfect when baked together in a lemon poppy seed muffin!
Why not make your own Lemon Icing Glaze for this recipe? Or make this recipe for Lemon Poppy Seed Loaf Cake?
Lemon Poppy Seed Muffins
Lemon poppy seed muffins are a mainstay of bakeries everywhere, and for a good reason. They are bright, refreshing, and delicious, making them one of the perfect breakfasts that you can prepare ahead of time.
Make sure you drizzle over some lemon icing glaze, or these muffins might be a bit bland without a little extra sweetness.
Lemon Poppy Seed Muffins Ingredients
Make sure you look at the recipe card at the very bottom for the exact amounts, as there are a few fiddly ingredients here.
- All-purpose flour
- White sugar
- Poppy seeds
- Baking powder
- Baking soda
- Salt
- Eggs
- Plain yogurt
- Lemon juice
- Vegetable oil
- Lemon zest
Lemon Glaze
- Sugar glaze
- Lemon zest
How To Make Lemon Poppy Seed Muffins
- Lightly grease a 12 well muffin tin
- In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt
- In a separate bowl, mix together the eggs, yogurt, lemon juice, vegetable oil, and lemon zest
- Blend the wet ingredients together until it is totally combined
- Add the dry to the wet and mix until just combined, being careful not to over mix
- Divide the batter between the pre=prepared muffin wells
- Bake for 18-20 minutes, or until they are lightly browned on top and a toothpick inserted in the middle comes out clean
- Let the muffins cool for 5 minutes before drizzling them with sugar glaze
Are Poppy Seeds in Food Dangerous?
For those not aware, poppy seeds contain varying amounts of opium on them obtained in processing. This is what is used to produce all sorts of pain-relieving medicines like morphine. When you eat poppy seeds, there is a very small amount of opium that the body processes – however, you really are not going to get any sort of “high” from the seeds.
BUT did you know that there is a small risk of you failing a drug test for a few hours after eating one of these poppy seed muffins!! The things I learn on a day-to-day basis when working on this website!
Do You Have To Use Fresh Lemons For This Recipe?
Whenever lemons are needed for a recipe, there is always the inevitable worry about getting hold of fresh lemons. Maybe you live somewhere that doesn’t offer lemons year-round, or maybe you are just the sort of person that doesn’t keep citrus on hand and doesn’t want to have to buy lemons just for this recipe.
While you could certainly get by with some bottled lemon juice, this is one of those recipes that really benefits from fresh lemons.
For one thing, you need lemon zest as well, which isn’t really something you can get jarred or bottled like lemon juice.
It might be inconvenient, but definitely head to the grocery store and get some lemons for these muffins.
Looking for more delicious dessert recipes? Try these out:
Enjoy! Happy baking!
Love,
Karlynn
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Lemon Poppy Seed Muffins
Ingredients
- 2 cups all-purpose flour
- 3/4 cup white sugar
- 2 tbsp poppy seeds
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup plain yogurt
- 1/4 cup lemon juice
- 1/3 cup vegetable oil
- 2 tbsp grated lemon zest
Lemon Glaze
- one batch powdered sugar glaze
- 2 tablespoons lemon zest
Instructions
- Preheat oven to 400°F.
- Lightly grease a 12 well muffin tin and set aside,
- In a large bowl, whisk together the flour, white sugar, poppy seeds, baking powder, baking soda and salt.
- In a separate bowl mix the eggs, yogurt, lemon juice, vegetable oil and lemon zest. Blend until completely combines and then add to the flour mixture.
- Mix until just combined together.
- Divide the batter between the prepared muffin wells, I use a large ice cream scoop to make perfect, evenly sized muffins.
- Bake in the oven for 18-20 minutes, or until the muffins are lightly browned and a toothpick inserted into the middle comes out clean, and the tops spring back when touched.
- Let muffins cool in pans for 5-6 minutes before removing them and placing them on a baking rack to cool completely.
- While the muffins are cooling, prepare the powdered sugar glaze. Add in the lemon zest and stir.
- Once the muffins have cooled, drizzle the lemon glaze over top.
- Keep in a closed container at room temperature for up to 3 days.
Lori Sakalian says
What would the temp and time be for mini cupcakes? I love all your recipes.
Bunny Peters says
Our company had required drug tests every 6 months. Thanks to poppy seed baked treats, I have failed every drug test…… I don’t care. I always answered the questionnaires and the tests were repeated with a screening of the poppy seed baked treats.
MARY says
WHY DOES THE GLAZE TURN STICKY IF COVERED , JUST DON’T COVER LEFTOVERS?
Mr. Kitchen Magpie says
Hi Mary, When you cover things in sealed containers, the moisture is kept inside which can lead to this.