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Moist Lemon Poppy Seed Muffins Recipe with Easy Vanilla Bean Glaze

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These moist lemon poppy seed muffins feature a bright citrus flavor paired with a gentle crunch from poppy seeds and a smooth vanilla bean glaze, perfect for breakfast or a sweet snack.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 tablespoons poppy seeds (preferably black)
  • ¾ cup (150g) granulated sugar
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • 2 large eggs, at room temperature
  • ½ cup (120g) plain Greek yogurt
  • ¼ cup (60ml) fresh lemon juice
  • Zest from 2 medium lemons
  • 1 teaspoon vanilla extract
  • For the Vanilla Bean Glaze:
  • 1 cup (120g) powdered sugar, sifted
  • 2–3 tablespoons (30-45ml) whole milk
  • Seeds scraped from 1 vanilla bean (or 1 teaspoon vanilla extract as substitute)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with liners or spray well with non-stick spray.
  2. In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and poppy seeds until evenly combined.
  3. In a medium bowl, whisk melted unsalted butter with granulated sugar until blended but not grainy.
  4. Add eggs one at a time to the butter-sugar mixture, beating lightly after each addition.
  5. Stir in Greek yogurt, fresh lemon juice, lemon zest, and vanilla extract until combined.
  6. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined; avoid overmixing.
  7. Spoon batter into muffin cups, filling each about ¾ full. Tap the pan gently to release air bubbles.
  8. Bake for 18-22 minutes, checking at 18 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool at least 15 minutes before glazing.
  10. Whisk together powdered sugar, whole milk, and vanilla bean seeds until smooth, adjusting milk for desired drizzle consistency.
  11. Drizzle the vanilla bean glaze over cooled muffins and let set for about 10 minutes before serving.

Notes

Use room temperature eggs and yogurt to keep muffins moist. Fold dry ingredients gently to avoid tough muffins. Start checking muffins a few minutes early to prevent overbaking. Fresh lemon juice and zest are preferred for best flavor. Vanilla bean seeds in the glaze add a special aroma and appearance. Muffins can be stored at room temperature for 2 days or frozen for up to 3 months.

Nutrition

Keywords: lemon poppy seed muffins, vanilla bean glaze, moist muffins, breakfast muffins, easy muffin recipe, lemon muffins, poppy seed recipe

Find it online: https://realityeats.com/moist-lemon-poppy-seed-muffins-recipe-with-easy-vanilla-bean-glaze/