Description
Whipping up Meyer Lemon Poppy Seed Muffins brings pure sunshine to your morning kitchen. Tart citrus and nutty seeds make these tender treats a delightful breakfast companion that sparks joy with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter
- 2 large eggs
- ½ cup plain yogurt
Citrus Components:
- ¼ cup Meyer lemon juice
- 2 tablespoons Meyer lemon zest
- 1 cup powdered sugar
- 2–3 tablespoons Meyer lemon juice
Supporting Ingredients:
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons poppy seeds
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F and prepare a 12-cup muffin tin by lining with paper liners or generously coating with cooking spray.
- Combine 2 cups flour, 2 tsp baking powder, ½ tsp baking soda, ½ tsp salt, and 2 tbsp poppy seeds in a medium mixing bowl. Whisk thoroughly to distribute ingredients evenly.
- In a separate large bowl, crack 2 large eggs and add 1 cup sugar. Whisk until the mixture becomes pale and slightly frothy.
- Melt ½ cup unsalted butter and add to the egg mixture along with ½ cup yogurt, ¼ cup Meyer lemon juice, 2 tbsp lemon zest, and 1 tsp vanilla extract. Stir until completely blended.
- Pour the wet ingredients into the dry ingredients. Gently fold with a spatula until just combined, taking care not to overmix the batter.
- Divide the batter evenly among muffin cups, filling each about ¾ full using a standard ice cream scoop.
- Bake for 20 minutes, rotating the pan halfway through, until a toothpick inserted in the center comes out clean.
- Remove from the oven and let the muffins rest in the tin for 5 minutes. Transfer to a wire rack to cool completely.
- Prepare the glaze by whisking 1 cup powdered sugar with 2-3 tbsp Meyer lemon juice until smooth and slightly runny.
- Drizzle the glaze over completely cooled muffins, allowing it to set for 10 minutes before serving.
Notes
- Use fresh Meyer lemons for the most vibrant, fragrant flavor that makes these muffins really sing.
- Avoid overmixing the batter, which can make muffins tough – stop stirring as soon as the dry and wet ingredients are just combined.
- For a gluten-free version, swap the all-purpose flour with a cup-for-cup gluten-free flour blend that includes xanthan gum.
- Let the muffins cool completely before glazing to prevent the powdered sugar from becoming runny and absorbing into the muffin.
- Prep Time: 15 minutes
- Cook Time: 18-22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 225 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg