- 3 cups all-purpose flour
- 2 Tablespoons poppy seeds
- 1 Tablespoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup granulated sugar
- 1 ½ cups plain yogurt
- 3 Tablespoons lemon juice
- 1 ½ Tablespoons lemon zest
- 2 large eggs
- ½ cup unsalted butter, melted and cooled
- 1 cup confectioners sugar, sifted
- 2-3 Tablespoons lemon juice
- Preheat the oven to 375°F and line or grease a muffin tin.
- In a medium-size bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and sea salt. Set aside.
- In a large bowl, mix to combine the sugar, yogurt, lemon juice, lemon zest, and eggs.
- Add the dry ingredients into the wet ingredients, mixing just enough to get rid of any clumps. Gently fold in the melted butter. Do not overmix!
- Spoon the batter into each muffin cup until it is ⅔ full. I use a ¼ cup cookie scoop to ensure that they’re all the same size.
- Bake for 20-25 minutes, until a toothpick inserted into the center of the muffins comes out clean. Remove from the oven and allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool further.
- To make the glaze, whisk together the powdered sugar and 2 Tbsp. lemon juice until smooth. Check the consistency and add additional powdered sugar if necessary.* Drizzle the glaze over cooled muffins and enjoy.
Glaze: You want the glaze to be on the thicker side, because if it’s too runny it will run right off of the muffins. If your glaze is too thin, mix in additional powdered sugar until you reach the right consistency. If it is too thick, add additional lemon juice a little at a time.
Sour cream: While I love the richness and moisture yogurt adds to this muffin recipe, if you don’t have any on hand you can use sour cream instead.
Use fresh lemons: For best results use fresh lemon juice and lemon zest.
Storage: Store muffins loosely covered at room temperature for up to 3 days. Or for longer storage, wrap cooled, unglazed muffins individually in plastic wrap or foil then place them all into a freezer baggie. They will keep for up to 3 months in the freezer. Thaw in the fridge or at room temperature, glaze, then enjoy.