Easy Lemon Poppy Seed Muffins

Recipe View Get started by gathering all of your ingredients. Preheat your oven to 400°F (205°C) and lightly grease a 12-cup muffin pan. (Prep time: 5 minutes)

Recipe View In a large bowl, whisk together the flour, ¾ cup sugar, poppy seeds, baking powder, baking soda, and salt until evenly combined. (Prep time: 3 minutes)

Recipe View In a separate bowl, whisk together the eggs, yogurt, oil, and lemon zest until smooth. Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix. (Prep time: 5 minutes)

Recipe View Evenly distribute the batter among the prepared muffin cups, filling each about ¾ full. (Prep time: 3 minutes)

Recipe View Bake in the preheated oven for approximately 18-20 minutes, or until the tops spring back lightly when gently pressed. (Bake time: 18-20 minutes)

Recipe View Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. (Cool time: 5 minutes)

Recipe View While the muffins are cooling, prepare the glaze: In a small bowl, whisk together the lemon juice and 3 tablespoons of sugar until the sugar is completely dissolved. (Prep time: 2 minutes)

Recipe View While the muffins are still warm, use a wooden skewer or toothpick to poke several holes in the top of each muffin. Slowly drizzle about 1 tablespoon of the lemon glaze over each muffin, allowing it to soak in. (Prep time: 5 minutes)

Recipe View Let the glazed muffins cool completely on the wire rack, allowing the glaze to set before serving. (Cool time: 15-20 minutes)