A super simple and extra moist lemon poppy seed muffin made with just twelve ingredients in under 30 minutes. Topped with a drizzle of sweet vanilla glaze, breakfast never looked so good!
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 cup plus 1 TBSP granulated sugar
- 3 large eggs, room temperature
- 2 heaping TBSP lemon zest, from about 2 large lemons
- 1 tsp vanilla
- 1 1/2 cups plus 2 TBSP all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup full fat Greek yogurt, room temperature
- 1 1/2 TBSP poppy seeds
- 1 cup confectioner’s sugar, sifted
- 2–3 TBSP whole milk
- 1 TBSP Greek yogurt
- Preheat oven to 425 degrees.
- Line a 12 cup muffin pan with liners. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy. About 3 minutes. Mixture will be pale in color.
- Add the eggs, one at a time and beat well to combine after each addition.
- Scrape down sides of the bowl as needed.
- Once eggs are incorporated, add the lemon zest and vanilla. Mix on low speed to combine.
- In a separate bowl, combine flour, baking soda, baking powder and salt. Whisk well.
- With the mixer on low speed, gradually add the flour mixture to the egg and butter mixture, alternating with the greek yogurt in three additions. Begin and end with the flour.
- Remove the bowl from the mixer when a few streaks of flour remain. Do not over mix.
- Add the poppy seeds and gently fold them into the batter using a spatula.
- Scoop or spoon the batter into the prepared muffin pan, filling almost to the top.
- Bake at 425 degrees in the center of the oven for 7 minutes.
- Reduce the temperature to 350 degrees and bake for 10-12 more minutes or until muffin tops are golden brown and a toothpick inserted in the center comes out clean.
- Do not over bake or muffins will be dry.
- Remove the pan from the oven and cool muffins completely before adding glaze.
- To make the glaze, add all of the ingredients into a small bowl and whisk to combine. Mixture should be smooth and thick, but pourable. If too thin, add more confectioner’s sugar. If too thick, add more milk. Use a small spoon to drizzle glaze over the top of the cooled muffins.