Ingredients

The following ingredients have 21 Servings
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups plain yogurt (Greek or regular or buttermilk (or a combination; see note))
  • 2 tablespoons fresh lemon juice (from 1-2 lemons)
  • 1 1/2 tablespoons freshly grated lemon zest (from about 3 lemons)
  • 2 large eggs
  • 1/2 cup salted butter (melted and cooled until no longer hot)
  • 1/4 cup granulated sugar
  • 1/4 cup fresh lemon juice
  • Coarse sugar (for sprinkling (optional, but fun and delicious))

Instruction

  • Preheat the oven to 375 degrees F (if using a dark-coated pan, preheat to 350 degrees F). Lightly grease two 12-cup muffin tins or line with muffin liners. If you only have one pan, you can easily bake in separate batches. See note about using a USA brand muffin tin.
  • In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda and salt.
  • In another bowl or large liquid measuring cup, whisk together the yogurt/buttermilk, lemon juice, lemon zest, and eggs.
  • Add the wet ingredients to the dry ingredients and fold together once or twice to start combining (stop stirring before it's fully combined; it's ok if there are dry streaks remaining). Add the melted butter and gently fold/stir until just combined. Don't overmix or the muffins might be dry and tough!
  • Fill the muffin cups about 2/3 of the way full (I use this handy dandy #20 cookie scoop to fill the muffin tins).
  • Bake for 17-20 minutes until the top springs back lightly to the touch.
  • For the glaze, while the muffins bake, simmer the sugar and lemon juice together in a small pan on the stove, for about 5 minutes until the mixture is thickened into a light syrup. Remove from the heat.
  • Pretty quickly after the muffins come out of the oven (within 2-3 minutes), keeping the muffins in the tin, brush the top of the muffins equally with the lemon syrup. Sprinkle with coarse sugar, if using.
  • Let the muffins cool another minute or two in the muffin tin before removing to a wire rack to cool completely.