Glazed Lemon Poppy Seed Muffins
These Glazed Lemon Poppy Seed Muffins are bursting with lemon flavor and topped with a lemon glaze! These muffins make the best breakfast, snack or dessert!
Servings: 12 muffins
- 3/4 cup unsalted butter; softened
- 1 cup granulated sugar
- 2 Tbsp. lemon zest
- 1 Tbsp. vanilla extract
- 2 large eggs
- 1 Tbsp. fresh lemon juice
- 2 cup all-purpose flour
- 2 Tbsp. poppy seeds
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup full-fat vanilla Greek yogurt*
For the glaze
- 1 1/4 cup powdered sugar
- 2 Tbsp. lemon juice
- 2 tsp. milk
To make the lemon poppy seed muffins
Preheat oven to 425 degrees F. Beat butter in a large bowl with an electric mixer on medium heat until light and fluffy, about 2 minutes. Add in sugar and lemon zest and beat on high for 2 minutes- scraping down the sides as needed. Then, add in vanilla extract and lemon juice and mix until combined. Add eggs in one at a time, mixing well after each addition.
In a medium bowl, whisk togethe the flour, poppy seeds, baking soda, baking powder, and salt until combined. Slowly add the dry mixture to the wet mixture- scraping down the side of the bowl often. Add in Greek yogurt and mix until smooth and all ingredients are incorporated.
Let the batter sit for 10 minutes. Line a muffin standard size muffin pan with cupcake liners OR you can generously spray with non-stick cooking spray. Using a large ice cream scoop, divide the batter to fill 12 liners. Bake for 10-15 minutes or until tops are a light golden brown. Let muffins cool for at least 10 minutes.
To make the lemon glaze
In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over each muffin and let set for at least 10 minutes. Enjoy!
- Sour cream may be substituted for Greek yogurt.
- If you want to leave out the lemon glaze you can sprinkle the muffins with coarse sparkling sugar instead.
- If the icing becomes watery, add more powered sugar.