How to Make Lemon Poppy Seed Muffins | Easy Homemade Muffin Recipe

Find the FULL recipe here on my website: https://inthekitchenwithmatt.com/lemon-poppy-seed-muffins

In this episode of In The Kitchen With Matt, I will show you how to make lemon poppy seed muffins from scratch. This easy homemade lemon poppy seed muffins recipe is so yummy, not too sweet, with the perfect amount of lemon flavor. And you can always add more or less of the lemon according to your tastes. If you love baking muffins, give this recipe a try! If I can do it, you can do it. Let’s get baking.

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Ingredients:
2 1/2 cups of all-purpose flour (for a lighter muffin use 2 1/4 cups) (300g)
2 tsp. baking powder (10g)
1/2 tsp. baking soda (3g)
1/2 tsp. salt (2g)
2 Tbsp. poppy seeds (18g) may use more or less
1/2 cup butter, melted (salted or unsalted) if using salted reduce the actual salt added to 1/4 tsp. (113g)
1 cup white granulated sugar (200g)
zest from 1 lemon can use more or less
1 tsp. vanilla extract (5ml)
2 Tbsp fresh lemon juice, can add more or less (30ml)
2 large eggs
1/2 cup milk (whole, 2%, 1%, skim, almond, etc.) (120ml)
1 cup whole milk greek yogurt or just 1 7-oz container (200g)

Glaze
2 Tbsp. lemon juice (30ml)
1 to 1/4 cups of powdered sugar (200 to 250g)

*1 medium to large lemon gives you about 3 to 4 tbsp of lemon juice. 1 large lemon is sufficient for this recipe, for both the juice and the zest.

Tools:
Bowls
Whisk
Spoon
Cupcake/Muffin pan
Paper muffin/cupcake cups
Ice cream scoop (optional)
Spatula

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