Lemon Poppy Seed Muffins
These healthy Lemon Poppy Seed Muffins are made with Greek yogurt and have a sweet lemon glaze.
Servings: 12 muffins
Calories: 255kcal
Ingredients
- ⅔ cup sugar
- 1 tablespoon lemon zest or zest of a whole lemon
- 1 stick unsalted butter melted and cooled slightly
- 2 large eggs
- ¾ cup plain Greek yogurt
- 2 tablespoon lemon juice or juice of 1 large lemon
- 1 teaspoon vanilla extract
- 2 cups all purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon poppy seeds
Glaze:
- 1 cup powdered sugar
- 2 tablespoon lemon juice
Instructions
- Preheat the oven to 400 degrees and line a muffin pan with paper liners.
- Zest one lemon into the sugar and stir to combine. Melt the butter and let cool slightly.
- In a medium bowl, combine the melted butter, Greek yogurt, eggs, lemon juice and vanilla. Whisk in the sugar until combined.
- In a large bowl, combine the all purpose flour, baking powder, baking soda and salt.
- Whisk the wet ingredients into the dry until just combined, folding in the poppy seeds.
- Divide the batter into the prepared muffin pan, filling each about ¾ of the way full.
- Bake for 5 minutes, then reduce the oven temperature to 375 and bake for 12-16 minutes more, until a toothpick inserted in the center of the muffin comes out clean.
- Transfer muffins to a wire rack to cool.
- While muffins are cooling, whisk powdered sugar and lemon juice together in a small bowl.
- Pour lemon glaze over the muffins.
Notes
Store muffins in an air-tight container for 3-4 days. If your glaze is too thin, add additional powdered sugar 1 tablespoon at a time until it reaches the desired consistency.
Nutrition
Serving: 1muffin | Calories: 255kcal | Carbohydrates: 39g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 268mg | Potassium: 49mg | Fiber: 1g | Sugar: 22g | Vitamin A: 289IU | Vitamin C: 3mg | Calcium: 97mg | Iron: 1mg
