When you're craving the flavors of lemon poppy seed, there's really nothing else that can satisfy. Hence why these were baked at midnight on a Sunday, because when the urge hit us, there was no point in resisting it.
And these muffins were worth every lost minute of sleep. They are lightly golden on the outside and soft and tender on the inside, with a moist and fluffy texture that's almost too good to be true. The strong lemon flavor comes from freshly squeezed lemon juice and lemon zest, as well as additional lemon juice squeezed into the glaze.
These muffins brought so much happiness to everyone who ate them, and they disappeared so quickly we've since learned to make a second batch. There's a certain sense of nostalgia to the lemon poppy seed flavor, and it's more unique than blueberry or chocolate chip.
We hope you love these muffins as much as we do. Let us know in the comments (or by tagging @doublethyme on instagram) if you try the recipe! Craving more muffins? Try our banana crumb, pumpkin doughnut, or almond-topped pumpkin.
Lemon Poppyseed Muffins
Makes 12
For the Muffins:
- 2/3 cup sugar
- Grated zest and juice of 1 lemon
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 stick unsalted butter, melted and cooled
- 2 tablespoons poppy seeds
For the Icing:
- 1 cup confectioners’ sugar
- 2-3 tablespoons fresh lemon juice
Preheat the oven to 400 degrees F. Line a regular-size muffin tin with liners, or spray with cooking spray.
In a large bowl, rub the sugar and the lemon zest together with your fingertips until the sugar is moist, and the lemon scent is strong. Whisk in the flour, baking powder, baking soda and salt.
In a small bowl, whisk together the Greek yogurt, eggs, vanilla, lemon juice and melted butter until blended.
Pour the liquid ingredients into the dry ingredients and gently stir to blend. Don't overmix. Stir in the poppy seeds. Using an ice cream scoop, scoop the batter into the muffin cups.
Bake for 18 to 20 minutes, or until the tops are golden and a toothpick comes out clean. Cool for 5 minutes before carefully removing the muffins. Let cool completely before icing.
While the muffins are baking, put the confectioners' sugar in a small bowl and add about 1 1/2 tablespoons of lemon juice. Stir with a spoon, then add enough lemon juice one drizzle at a time, to get an icing that is thin enough to drizzle. Using the tip of a spoon, drizzle the glaze over the muffins. Enjoy!
Recipe adapted from Two Peas & Their Pod.