Lemon poppy seed muffins

This recipe makes 12 flavourful lemon poppy seed muffins.

1 1/2 tablespoons (15 grams) poppy seeds * soak the poppy seeds for 30 minutes or overnight in 1/4 cup of hot water to soften the poppy seeds before making the batter, leave it at room temperature then strain it before putting in the batter

2 cups (260 grams) all purpose flour

1 teaspoon (4 grams) baking powder

1/2 teaspoon (2 grams) baking soda

1/4 teaspoon (1 gram) salt

1 cup (200 grams) white sugar

Zest of one lemon

1/2 cup (113 grams) unsalted butter at room temperature

2 large eggs at room temperature

1 cup (240 grams) full fat plain yogurt at room temperature

Preheat the oven to 350F and place the oven rack in the center of the oven. Line a 12 cup muffin pan with paper liners.

Sift the flour with the baking powder, baking soda, and salt. 

Rub the lemon zest into the sugar. Beat the butter and sugar until light and fluffy in an electric stand mixer with the paddle attachment or with a hand mixer. 

Beat in the eggs, one at a time. Then beat in the poppy seeds and yogurt until well blended. Add the flour mixture and beat until moistened without over mixing. 

Spoon the batter into the muffin cups about 1/3 cup. Bake for about 18-20 minutes or until a skewer inserted in the center of a muffin comes out clean. Remove the muffins from oven and place on a wire rack.

Lemon Glaze:

3 tablespoons freshly squeezed lemon juice

1/4 cup (50 grams) granulated white sugar

While the muffins are baking, stir the sugar with the lemon juice. Place this in the microwave for about 20-30 seconds or just until the sugar has dissolved. This can also be heated in a small pan over the stove to dissolve the sugar. Brush the top of each muffin with the hot lemon glaze as soon as you take the muffins out of the oven.

Recipe adapted from joyofbaking. All rights reserved on photographs and written content Torviewtoronto © 2010 - 2021 unless mentioned. Please Ask First