Lemon Poppy Seed Muffins (Glazed)
Serves 12 muffins Time 24 minutes Ingredients 14 Steps 10
This delicious muffin recipe is a treat for a special morning.
Ingredients
- ⅓ cup (80 ml) milk
- ¼ cup (60 ml) vegetable oil
- ⅔ cup (160 ml) nonfat lemon yogurt
- 1 egg
- 1 ¾ cups (300 g) all-purpose flour
- ¼ cup (60 g) white granulated sugar
- 2 tbsp poppy seeds
- 1 tbsp lemon zest
- ¼ tsp lemon extract
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (120 g) confectioners' sugar
- 2 ½ tsp lemon juice
Steps
- Preheat oven to 400°F (200°C).
- Grease a 12-cup muffin tin with cold butter.
- Sift flour, sugar, poppy seeds, lemon zest, lemon extract, baking powder, and salt into a medium bowl.
- Mix milk, oil, lemon yogurt, and egg in a separate bowl.
- Fold dry ingredients into wet mixture in three steps. Do not over-mix.
- Divide batter between muffin cups.
- Bake 16 minutes, or until golden brown, springy to the touch, and a toothpick comes out clean.
- While baking, stir confectioners' sugar with lemon juice until smooth.
- Drizzle muffins with glaze.
- Cool on rack 10 minutes. Remove from tin.
Notes from the original
- ⅛ cup (30 g) sliced almonds can be sprinkled on after glazing for artistic flair.
- Fresh Fruit and Yogurt Parfait: Slice your muffins in half and layer them with fresh berries, yogurt, and a drizzle of honey for a refreshing breakfast.
Source. Adapted from “Cookbook:Lemon Poppy Seed Muffins (Glazed)” by Wikibooks contributors, revision of 2025-07-13, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.
Photo. Lemon Poppy Seed Muffins Glazed In Box.jpg by No machine-readable author provided. Ozten~commonswiki assumed (based on copyright claims)., CC BY 2.5, via Wikimedia. Resized; otherwise unchanged.