Lemon Poppyseed Yogurt Muffins

Lemon Poppyseed.  A classic and so good! The lemon glaze really fancies these muffins up, don’t skip it!

This recipe makes 10 large muffins. Bake just 6 muffins maximum at a time, evenly spaced on a muffin tin, to allow a large muffin top to form. The tops the best part, right!?

Lemon Poppyseed Muffins
Print Recipe
10 Muffins
10 Muffins
Lemon Poppyseed Muffins
Print Recipe
10 Muffins
10 Muffins
  • 3/4 Cup Donia Farms Sea-Salted GrassFed Butter Room Temperature
  • 1 Cup Granulated White Sugar
  • 1 Tbsp Vanilla Extract
  • Zest of One Lemon
  • Juice of One Lemon
  • 2 Eggs Room Temperature
  • 2 Cups plus 2 Tbsp All-Purpose Flour
  • 2 1/2 Tbsp Poppyseeds
  • 2 Tsp Baking Powder
  • 1 Tsp Baking Soda
  • Pinch Salt
  • 1 Cup Donia Farms Grass Fed Vanilla Yogurt
Lemon Glaze
  • 2 Tbsp 2% Donia Farms Milk
  • 2 Tbsp Lemon Juice
  • 1/4 Cup Powdered Sugar
Servings: Muffins
  1. Preheat oven to 400. Line Muffin tins with liners or grease well with butter. (Note: We like to only bake a max of 6 muffins at a time, evenly spaced apart on the pan to allow them space for a muffin top to form!)
  2. In bowl of a stand mixer, or with a hand mixer, beat butter on high speed for two minutes. Add in sugar and lemon zest, and continue to cream for another two minutes until it is smooth.
  3. Add vanilla and the eggs one at a time and beat until combined.
  4. In a separate bowl, combine all dry ingredients. In another small bowl combine the yogurt and lemon juice.
  5. Alternatively add the dry ingredients and the yogurt/lemon juice to the wet ingredients and mix until just combined.
  6. Spoon batter into muffin tins, filling them near the top. Bake at 400 degrees for 18 - 20 minutes, or until toothpick inserted comes out clean.
  1. Whisk all ingredients until smooth. Allow muffins to cool and drizzle glaze.

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