Name: Lemon Poppy Seed Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American

Light, zesty, bakery-style muffins with a tender crumb and a bright lemon flavor, dotted with poppy seeds.

Scale

250 g (2 cups) all-purpose flour
150 g (3/4 cup) granulated sugar
10 g (2 tsp) baking powder
3 g (1/2 tsp) baking soda
5 g (1 tsp) kosher salt
30 g (3 tbsp) poppy seeds
57 g (4 tbsp) unsalted butter, melted
60 ml (1/4 cup) neutral oil
120 g (1/2 cup) Greek yogurt
120 ml (1/2 cup) whole milk
2 large eggs
Zest from 2 medium lemons (about 2 tbsp)
60 ml (1/4 cup) fresh lemon juice
5 ml (1 tsp) vanilla extract
Optional glaze: 120 g (1 cup) confectioners’ sugar + 15–30 ml (1–2 tbsp) lemon juice

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Preheat the oven to 190°C (375°F). Toast poppy seeds in a dry skillet over medium heat for 1–2 minutes until fragrant.
Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl; stir in cooled poppy seeds.
Combine melted butter, oil, yogurt, milk, eggs, vanilla, lemon juice, and zest in a large bowl until smooth.
Fold the dry ingredients into the wet mixture gently until just combined; do not overmix.
Spoon the batter into a lined muffin tin, filling each cup 3/4 full. Bake for 16–20 minutes until tops are golden.
Whisk confectioners’ sugar and lemon juice for the glaze and brush over warm muffins before they cool completely.

For a shine, brush the glaze over again after 10 minutes. Use a kitchen scale for precise measurements for best results.