Lemon Poppy Seed Muffins with Greek Yogurt

Name: Lemon Poppy Seed Muffins with Greek Yogurt
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12 servings
Cuisine: American
Ingredients: 2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled; 2 tbsp (18 g) poppy seeds; 2 tsp (9 g) baking powder; ½ tsp (3 g) baking soda; ½ tsp (3 g) fine salt; ¾ cup (150 g) granulated sugar; 2 tbsp (12 g) lemon zest, finely grated from about 2 large lemons, yellow part only; 2 large (100 g) large eggs, at room temperature; 1 cup (240 g) plain whole-milk Greek yogurt, at room temperature; ½ cup (113 g) unsalted butter, melted and cooled for 5 minutes; ¼ cup (60 ml) whole milk, at room temperature; ¼ cup (60 ml) fresh lemon juice, strained of seeds; 1 tsp (5 ml) pure vanilla extract; 1 cup (120 g) powdered sugar, sifted if lumpy; 2 tbsp (30 ml) fresh lemon juice, strained of seeds

From the MyKitchenBank Kitchen

Tall, domed, tender muffins scented with fresh lemon zest and speckled with poppy seeds. Greek yogurt keeps the crumb moist, and a quick lemon glaze adds a bright finish.

Prep: 25 min
Cook: 20 min
Wait: 35 min
Total: 1 hr 20 min
Makes: 12 standard muffins

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Ingredients

12 servings

For the muffins
2 cups (250 g) all-purpose flour, spooned into the measuring cup and leveled
2 tbsp (18 g) poppy seeds
2 tsp (9 g) baking powder
½ tsp (3 g) baking soda
½ tsp (3 g) fine salt
¾ cup (150 g) granulated sugar
2 tbsp (12 g) lemon zest, finely grated from about 2 large lemons, yellow part only
2 large (100 g) large eggs, at room temperature
1 cup (240 g) plain whole-milk Greek yogurt, at room temperature
½ cup (113 g) unsalted butter, melted and cooled for 5 minutes
¼ cup (60 ml) whole milk, at room temperature
¼ cup (60 ml) fresh lemon juice, strained of seeds
1 tsp (5 ml) pure vanilla extract
For the glaze
1 cup (120 g) powdered sugar, sifted if lumpy
2 tbsp (30 ml) fresh lemon juice, strained of seeds

Equipment (9)

12-cup standard muffin tin (each cup about ½ cup / 120 ml)
12 paper muffin liners
Large mixing bowl
Medium mixing bowl
Microplane or fine grater
Whisk and rubber spatula
Scoop or ¼-cup plus 1 tbsp measure (about ⅓ cup / 80 ml)
Wire cooling rack
Toothpick or cake tester

Steps

Before you start

Take the eggs, yogurt and milk out of the fridge 30 minutes ahead so they mix smoothly and don't re-solidify the melted butter.
You need about 3 large lemons: zest 2 of them first, then juice all 3 (you need 90 ml / 6 tbsp juice in total).
Melt the butter and let it cool for 5 minutes so it is warm, not hot, when it meets the eggs.
Position an oven rack in the center and preheat the oven to 400°F (200°C) before you start mixing.

1
Prep oven and tinOven 400°F / 205°C
- Position a rack in the center of the oven and heat to 400°F (200°C).
- Line all 12 cups of a standard muffin tin with paper liners.
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Ready when: Oven reads 400°F (200°C) on its display or an oven thermometer.
Tip: Do not grease the paper liners; the muffins release fine without it.
2
Rub zest into sugar
- In a large bowl, combine the granulated sugar and lemon zest.
- Rub them together between your fingertips for about 1 minute, pressing the zest into the sugar.
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Ready when: The sugar looks damp and pale yellow and smells strongly of lemon.
Tip: Rubbing releases the lemon oils, which gives much more flavor than stirring the zest in later.
3
Whisk dry ingredients
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt for 30 seconds until evenly combined.
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Ready when: No streaks of baking powder or clumps of flour remain, and the poppy seeds are evenly scattered.
4
Mix wet ingredients
- Add the eggs to the lemon sugar and whisk for about 1 minute until smooth and slightly thickened.
- Whisk in the yogurt, milk, lemon juice and vanilla until combined.
- Slowly pour in the cooled melted butter while whisking, until the mixture is glossy and uniform.
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Ready when: The mixture is smooth with no visible butter pools or egg streaks. It may look slightly curdled from the lemon juice, which is normal.
Tip: If the butter is still hot, it can scramble the eggs, so make sure it has cooled.
5
Fold batter together
- Pour the wet mixture over the dry ingredients.
- Using a rubber spatula, fold just until the flour disappears, about 12 to 15 strokes.
- The batter will be thick and lumpy.
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Ready when: No dry flour streaks remain; a few small lumps are fine.
Tip: Overmixing develops gluten and makes muffins tough and tunneled, so stop as soon as the flour is absorbed.
6
Fill the muffin cups
- Divide the batter among the 12 lined cups, using about ⅓ cup (80 ml) each, so the cups are filled nearly to the top.
- Level lightly with the back of a spoon if needed.
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Ready when: Each cup is filled to within about ⅛ inch (3 mm) of the rim.
Tip: An ice cream scoop makes this fast and keeps the muffins the same size so they bake evenly.
7
Bake with a hot startOven 400°F / 205°C
- Place the tin in the 400°F (200°C) oven and bake for 5 minutes.
- This high heat makes the batter spring up quickly and form tall domes.
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Ready when: The tops have risen above the rim and look puffed but are still pale.
Tip: Don't open the oven door during this time, or you will lose heat and doming.
8
Finish bakingOven 350°F / 175°C
- Without removing the tin, reduce the oven temperature to 350°F (175°C).
- Bake for 14 to 16 minutes more, until the muffins are golden at the edges and a toothpick inserted in the center of a muffin comes out clean or with a few dry crumbs.
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Ready when: Tops are light golden, spring back when gently pressed, and a toothpick comes out clean or with a few dry crumbs.
Tip: Rotate the tin 180 degrees at the 10-minute mark if your oven bakes unevenly.
9
Cool the muffins
- Let the muffins cool in the tin for 5 minutes, then lift them out and set them on a wire rack.
- Cool for 20 minutes until just barely warm to the touch.
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Ready when: Muffin tops feel just barely warm, not hot.
Tip: Leaving them in the tin longer than 5 minutes traps steam and makes the liners soggy.
10
Glaze and set
- In a small bowl, whisk the powdered sugar and 2 tablespoons lemon juice until smooth and thick but pourable, like white school glue.
- Spoon about 1 teaspoon over each muffin top, or dip the tops into the glaze, and let it set for 10 minutes.
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Ready when: The glaze is opaque and no longer wet or sticky when lightly touched.
Tip: If the glaze is too thin and runs off, whisk in 1 more tablespoon of powdered sugar; if too thick, add lemon juice ½ teaspoon at a time.

Good to know

Tips

Use fresh lemons, not bottled juice, which tastes flat and can be harsh.
Fold the batter gently and stop when the flour just disappears; lumpy batter makes tender muffins.
For bakery-style tall tops, fill the cups nearly full and keep the 400°F (200°C) start for the first 5 minutes.
Measure flour by spooning it into the cup and leveling, or better, weigh it; packed flour makes dry, dense muffins.

Make ahead

Mix the dry ingredients and rub the zest into the sugar the night before; keep them covered at room temperature. Bake the muffins up to 1 day ahead and glaze them shortly before serving.

Storage & reheating

Room temperature: store glazed muffins in an airtight container for up to 2 days, or 3 days unglazed. Fridge: up to 5 days in an airtight container; bring to room temperature before eating. Freezer: freeze unglazed muffins in a zip-top bag for up to 3 months. Thaw at room temperature for 1 hour, or reheat from frozen wrapped in foil at 325°F (160°C) for 12 to 15 minutes, then glaze.

Substitutions

plain whole-milk Greek yogurt → Full-fat sour cream or plain whole-milk yogurt. Use the same amount. Low-fat yogurt works but gives a slightly less rich crumb.
unsalted butter → Neutral oil such as canola or light olive oil. Use ½ cup (120 ml). The muffins will be a little more moist but with less buttery flavor.
whole milk → Buttermilk or any unsweetened plant milk. Use the same amount; the texture will be nearly identical.
poppy seeds → Omit, or use 1 tbsp chia seeds. Without poppy seeds these become plain lemon muffins; chia gives a similar look but a milder texture.