Lemon Poppy Seed Muffins with Cream Cheese Glaze

These Lemon Poppy Seed Muffins are soft, fluffy and bursting with flavor. Drizzled with an easy cream cheese glaze, these muffins are perfect for a simple breakfast or dessert!

Course Dessert

Cuisine American

Keyword lemon muffins, lemon poppy seed recipe, lemon recipe, muffin recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings muffins

Calories 222

Author Gayle

Equipment

Ingredients

Lemon Poppy Seed Muffins:

1½ cups all-purpose flour
¾ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 tablespoons poppy seeds
¾ cup plain Greek yogurt
Juice and zest of one lemon
2 eggs
1½ teaspoons vanilla bean paste (or vanilla extract)
5 tablespoons unsalted butter , melted and cooled

Cream Cheese Glaze:

3 ounces cream cheese , softened
½ cup powdered sugar
½ teaspoon vanilla bean paste (or vanilla extract)
2-3 tablespoons milk (any kind)

Instructions

Make the muffins:

Preheat oven to 425°F. Line a 12-count muffin pan with paper liners or grease well with non-stick cooking spray. Set aside.
In a large bowl, combine the flour, white sugar, baking powder, salt, baking soda, and poppy seeds. Set aside.
In a medium bowl, whisk together the Greek yogurt, juice and zest of lemon, eggs, vanilla bean paste, and cooled, melted butter. Stir wet ingredients into the flour mixture, being careful not to overmix. Dough will be thick.
Spoon mixture into prepared muffin pan, filling a little over ¾ full for each tin.
Bake for 5 minutes at 425°F, then, without opening oven door, lower temperature to 375F and bake for about 10-15 minutes, or until toothpick inserted into center of muffin comes out clean. Baking at 425°F first helps to achieve that high, bakery style muffin.
Remove from oven and let cool completely before glazing.

Make the glaze:

To make the cream cheese glaze, in a medium bowl, beat softened cream cheese with an electric hand mixer for 2 minutes.
Beat in powdered sugar, then add vanilla bean paste and milk. Start with 1 tablespoon and increase liquid if needed for a thinner glaze. Drizzle cream cheese glaze over cooled muffins.

Notes

Store muffins with cream cheese glaze in the refrigerator for up to 3 days.
Store muffins without glaze in an airtight container at room temperature for up to 4 days.
Lightly adapted from my Mini Lemon Poppy Seed Loaves

Nutrition