Perfect poppy seed muffins with lemon zest and a sugar lemon glaze.

I love lemon poppy seed muffins! Adding sugar to muffin recipes is an easy way to make them delicious, but you should be careful not to add too much sugar. If you’re using sweetened condensed milk, it’s okay to add up to 1/2 cup of sugar. But with regular milk, you should limit the sugar in your lemon poppy seed muffin recipe. A good rule of thumb is that one tablespoon of sugar is enough for every two large eggs in the recipe. easy lemon poppy seed muffins

This recipe is based on the same muffin recipe on which I based our lemon ginger muffins. The balance of flour, leavening, eggs and yogurt results in a light and fluffy muffin.

The important things to remember with making these lemon poppyseed muffins is to make sure your baking powder is no older than 6 months (it may not work if older), and to mix the batter.

Lemon Poppy Seed Muffins Recipe

Prep time: 15 minutes

Cook time: 35 minutes

Yield: Makes 12 muffins (lemon poppy seed muffins from cake mix)

INGREDIENTS

lemon poppy seed mini muffins

METHOD

something tasty and filling, these lemon poppy seed muffins are sure to hit the spot! Unlike some other muffins on the market, these are free of refined sugar and are high in protein, making them the perfect choice for people who care about their health and want something that won’t leave them craving unhealthy snacks later in the day. They’re also relatively easy to make if you follow the simple recipe below! poppy seed muffins

1 Prepare oven: Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Mix the dry ingredients: Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.

3 Make the batter: In a large mixing bowl, beat the butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer).

Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.
lemon poppy seed cupcake

Alternate adding flour mixture and yogurt: Beat in one-third of the dry ingredients until just incorporated. Beat in one-third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second-third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not overbeat.

6 Distribute batter into muffin pan: Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups.

7 Bake: Bake at 375°F until muffins are golden brown, about 25 to 30 minutes. Use a tester to make sure the center of the muffins is done. Set the muffin pan on a wire rack to cool. After 5 minutes, remove the muffins from the pan.

8 Make the lemon glaze: While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary.

While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glazes, so you add more glaze to each muffin if you like.

Best eaten fresh and warm.

You can make lemon poppy seed muffins healthy by using whole wheat flour, which has more fiber and protein than all-purpose flour. easy lemon poppy seed muffins

1. Divide the batter evenly among the muffin cups.
2. Bake for 15-18 minutes, or until the muffins are lightly golden on the outside and cooked through on the inside.
3. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

You can serve the muffins as is, or top them with a lemon glaze or a dollop of whipped cream.