Classic, crave-worthy lemon poppy seed muffins recipe that will soon become a go-to family favorite.
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Pin ItLemon poppy seed not your thing? Also try these incredibly delicious and popular muffin recipes: Lemon Blueberry Muffins, Raspberry Muffins, Blackberry Muffins
How to Make Lemon Poppy Seed Muffins
- Mix Ingredients. Whisk flour, poppy seeds, baking powder, baking soda, and salt. In another bowl, beat butter and sugar, then add eggs, yogurt, lemon juice, milk, vanilla, and lemon zest. Combine wet and dry ingredients gently.
- Bake. Spoon batter into lined muffin tin and bake at 350°F (175°C) for 18–22 minutes until a toothpick comes out clean. Cool on a wire rack.
- Glaze & Serve. Whisk lemon juice and powdered sugar to make glaze, then drizzle over cooled muffins.
(Related: Blueberry Muffins with a Crumble Top)
Make-Ahead, Storage and Freezing Instructions
To Make-Ahead: Prepare the lemon poppy seed muffin batter and bake as directed. Let muffins cool completely, then glaze and store them in an airtight container.
To Store: Keep glazed muffins in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
To Freeze: Freeze unglazed muffins in a sealed freezer bag or container for up to 3 months. Thaw at room temperature, then glaze before serving.
More Good Lemon Poppy Seed Recipes
- Lemon Poppy Seed Scones
- Lemon Poppy Seed Cookies (Crumbl Cookie Copycat)
- Glazed Lemon Poppy Seed Bread Recipe
Lemon Poppy Seed Muffins
Ingredients
For the muffins:
- 1 ½ cups all-purpose flour
- 1 tbsp poppy seeds
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- ¼ cup plain Greek yogurt
- ¼ cup fresh lemon juice
- ¼ cup milk
- 1 tsp vanilla extract
- Zest of 1 large lemon
For the glaze:
- 2-3 tbsp lemon juice
- ½ cup confectioners’ sugar
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the yogurt, lemon juice, milk, vanilla extract, and lemon zest until smooth.
- Stir the dry ingredients into the wet ingredients just until combined. Don’t overmix.
- Spoon the batter into the prepared muffin cups.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- To make the glaze, in a small bowl, whisk together the lemon juice and confectioners’ sugar.
- Add more lemon juice, a few drops at a time, until the glaze is smooth and pourable.
- Drizzle over cooled muffins.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
