Can I make these muffins ahead of time for a special breakfast?

Absolutely! These muffins actually develop even more flavor overnight. I recommend making them the day before, storing unglazed in an airtight container, then adding the fresh glaze shortly before serving. They'll taste like you just pulled them from the oven.

Why did my poppy seeds sink to the bottom of my muffins?

This usually happens when your batter is a bit too thin. Make sure you're measuring your flour correctly (spoon and level, don't scoop) and try tossing the poppy seeds in a teaspoon of flour before adding them to the batter. Also, don't let the prepared batter sit too long before baking.

Can I use Greek yogurt instead of regular vanilla yogurt?

Yes! Greek yogurt works wonderfully in this recipe. Since it's thicker than regular yogurt, your batter might be slightly more dense, but the muffins will still be delicious. If using plain Greek yogurt, consider adding an extra 1/4 teaspoon of vanilla extract to compensate for the missing vanilla flavor.

How can I get the most juice and zest from my lemons?

For maximum juice, roll your lemon firmly under your palm on the counter before cutting. For zest, wash and thoroughly dry your lemon first, then use a microplane grater rather than a traditional zester. Zest before juicing—it's much easier to handle the intact fruit!

Lemon Poppy Seed Muffins Recipe

Description

These Lemon Poppy Seed Muffins are soft, moist, and bursting with tangy lemon flavor paired with a delightful crunch of poppy seeds. Topped with a sweet and zesty glaze, they make a perfect breakfast treat or snack.

Ingredients

Units Scale

Muffins

- 2 cups all-purpose flour
- 3/4 cups sugar
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup vanilla yogurt
- 1/2 cup butter melted and cooled
- 1 lemon zested and juiced
- 2 tbsp poppy seeds

Lemon Glaze

1 cup confectioners sugar
2 tbsp milk
1 tsp vanilla or lemon extract

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Instructions

Preheat the oven: Preheat the oven to 400°F. Prepare a regular-sized muffin tin with muffin liners or grease it. Set it aside for later use.
Mix dry ingredients: In a large bowl, rub together the sugar and lemon zest with a fork until the sugar and zest are well combined and fragrant. Then, whisk in the flour, baking powder, baking soda, and salt until fully blended.
Mix wet ingredients: In another large bowl, whisk together the sour cream, vanilla yogurt, eggs, vanilla extract, lemon juice, and melted butter until smooth and combined.
Combine wet and dry ingredients: Pour the wet ingredients into the bowl of dry ingredients and mix until just combined. Be careful not to overmix; a few lumps in the batter are okay.
Fill the muffin tin and bake: Divide the batter evenly into the prepared muffin tin. Bake the muffins for 15-18 minutes or until the tops are golden brown and a toothpick or cake tester inserted in the center comes out clean.
Cool and prepare glaze: Let the muffins cool on a wire rack for about 10 minutes. While cooling, make the glaze by combining the confectioners sugar, milk, and vanilla or lemon extract in a bowl. Stir until smooth, adjusting the milk amount for desired consistency.
Glaze the muffins: Drizzle the prepared glaze over the cooled muffins. Seal the muffins in an airtight container for storage.

Notes

Do not overmix the batter as it can make the muffins dense.
Use fresh lemon zest and juice for the best flavor.
The glaze consistency can be adjusted by adding more sugar for thickness or more milk for a thinner glaze.
Store the muffins in an airtight container to retain their freshness.
Muffins can be frozen for up to one month. Thaw and add fresh glaze before serving.

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 18g
Sodium: 200mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg