Lemon Poppy Seed Muffins
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These easy lemon poppy seed muffins—topped with a lemon glaze—are the perfect spring breakfast (or anytime treat).
Ingredients
Instructions
Preheat oven to 350° and line a muffin tin with liners.
In a large bowl, whisk together flour, baking powder, salt, and baking soda.
In another large bowl, using a hand mixer, beat sugar, butter, and lemon zest together. Scrape down sides, add eggs and beat until combined, then add almond extract.
Add dry ingredients and beat until just combined, then add yogurt and lemon juice, beating until just combined. Scrape down sides and stir in poppy seeds.
Divide batter evenly between muffin liners, filling them nearly full. Bake until a toothpick inserted in the middle comes out clean, about 20 minutes. Let cool.
Meanwhile, make lemon glaze. In a small bowl, stir together powdered sugar, lemon juice, and lemon zest. If desired, transfer to a piping bag with a medium round tip. Pipe or simply drizzle the glaze over cooled muffins.
Nutrition
- Calories
- 251 Calories
- Fat Content
- 10 g
- Saturated Fat Content
- 6 g
- Trans Fat Content
- 0 g
- Cholesterol Content
- 53 mg
- Sodium Content
- 214 mg
- Carbohydrate Content
- 37 g
- Fiber Content
- 1 g
- Sugar Content
- 21 g
- Protein Content
- 4 g
