Lemon Poppy Seed Muffin Recipe

Welcome to the follow up blog post of my four-minute How to Bake Lemon Poppy Seed Muffins video! Here you will find the ingredients (with conversions) and instructions on how to make these classic and delicious, lemony-flavored muffins.

Lemon Poppy Seed Muffin recipe
adapted from sheknows and joyofbaking

makes 18 muffins

113g butter, room temp.
60ml oil
180g sugar
2 large eggs
zest of one lemon
5ml vanilla extract
360g Greek yogurt (non-fat is okay)

15g poppy seeds
300g all purpose flour
2g salt
5g baking powder
3g baking soda

(C) Glaze*opt.
30g fresh lemon juice
60g confectioner's sugar, sifted

A - Cream together butter, oil and sugar. Add in large eggs one at a time, mixing in between. Toss in lemon zest and vanilla extract anytime you want, then add in half the Greek yogurt, mix, and add in the other half and mix till fully incorporated.

B -In a separate bowl, have poppy seeds, flour, salt, baking powder and baking soda ready. Fold in half of the dry mixture at a time until batter is evenly mixed.

Preheat oven to 375ºF (190 ºC). Line muffin tin with paper liners, coat with nonstick spray or coat with oil & flour dusting. Scoop in muffin batter into the muffin tin, then put it in the oven for 15-20 minutes until lightly golden. 

C - Stir together fresh lemon juice and sifted confectioner's sugar until it forms a glaze. Pour or dip each muffin with glaze, then let it cool & crust. Eat them whenever you want~

Ingredients converted:
1/2 cup butter (1 stick), room temp.
1/4 cup oil
9/10 cup sugar
2 large eggs
zest of one lemon
1 tsp. vanilla extract
1 1/2 cups Greek yogurt (non-fat is okay)

2 tbsp. poppy seeds
2 1/3 cup all purpose flour
1/2 tsp. salt
1 tsp. baking powder
1/2 tsp. baking soda

(C) Glaze *opt.
2 tbsp. fresh lemon juice
1/2 cup confectioner's sugar, sifted

Lemon poppy seed muffins fresh out the oven ~


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