This lemon poppy seed muffins recipe makes a delightful treat that brightens your day and tastes amazing with its perfect balance of sweet and tart flavors.
Ideal for breakfast, brunch, or a refreshing afternoon snack, these muffins are sure to impress with their moist texture and vibrant lemony punch.
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This lemon poppy seed muffin recipe not only delivers beautiful, tender muffins but also ensures every bite is infused with a bright lemon flavor that makes lemon lovers rejoice.
Perfect for a tasty weekend treat or sharing with friends, these muffins are a testament to the joy of baking at home. Happy baking!
How to Make Lemon Poppy Seed Muffins
First, gather your ingredients.
Ingredients
For the best taste, always use the highest quality ingredients you have access to.
To make these Lemon Poppy Seed Muffins, you will need the following ingredients:
- All-purpose flour
- Granulated sugar
- Poppy seeds
- Baking powder
- Baking soda
- Fine sea salt
- Whole milk
- Plain full-fat Greek yogurt
- Eggs
- Fresh lemon zest
- Fresh lemon juice
- Unsalted butter
- Confectioners sugar for the glaze
- Muffin liners (optional, but recommended)
These muffins also allow for flexible adaptations, such as using whole milk yogurt for an even richer texture or adding a simple lemon glaze for extra zest.
Cooking Lemon Poppy Seed Muffins
Lemon Poppy Seed Muffins are a simple recipe that can be made in just a few simple steps.
Preheat your oven and prepare your muffin tins with liners. Begin by whisking together your dry ingredients like flour, sugar, and poppy seeds in a large bowl.
In a separate bowl, mix your wet ingredients: milk, yogurt, eggs, lemon juice, and zest. Slowly incorporate the melted butter, ensuring it blends well without creating streaks of flour.
Combine the wet and dry mixtures, stirring until just combined to avoid overmixing, which can make the batter dense. The muffin batter will appear thick but should be smooth and without lumps.
Line the muffin tin with paper liners. Evenly distribute the batter into the muffin cups, using a spoon or your finger to level it off for taller muffin tops.
Bake at a high temperature (425 degrees F) initially to help the muffins rise, then lower the oven temperature (350 degrees F) to finish baking until they pass the toothpick test.
Let the muffins cool in the pan for a bit before transferring them to a wire rack.
How to make lemon glaze
Lemon glaze is a delicious finisher, and it is optional. The muffins are great without it. But the glaze makes these feel extra special. If you want the glaze, here is how to make it.
Whisk together confectioners sugar and lemon juice to create a tart lemon glaze and drizzle over the muffins once they’re cool.
Leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days. Always use common sense and good judgment when it comes to leftovers, though! If something looks or smells funky, don’t eat it.
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Lemon Poppy Seed Muffins
Ingredients
For the muffins
- 2 1/2 cups all-purpose flour spooned and leveled (304 grams)
- 1 cup granulated sugar
- 2 tablespoons poppy seeds
- 2 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 cup whole milk
- 1/2 cup plain greek yogurt I used full-fat
- 2 large eggs at room temperature
- 2 tablespoons fresh lemon zest Zest of about 3 lemons
- 1/4 cup fresh lemon juice juice of about 2 1/2 lemons
- 1 stick 8 tablespoons; 113 grams unsalted butter, melted and slightly cooled
For the glaze
- 1 cup confectioners sugar
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 425°F. Line two 12-count muffin tins with paper liners.
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In a large bowl whisk together flour, sugar, poppy seeds, baking powder, baking soda and salt. Set aside.
- In another large bowl, whisk together the milk, yogurt, eggs, lemon juice and lemon zest.
- Slowly pour in the melted butter while whisking until combined.
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Add the dry ingredients to the liquid ingredients and whisk together just until combined and no streaks of flour remain and a very thick batter forms. Don’t overmix otherwise the batter will become dense. The batter will look very thick.
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Divide the batter among the muffin cups among 18 muffin cavities. Use your finger or back of a small spoon to lightly spread the thick muffin batter evenly into the liner.
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Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for another 12-13 minutes or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool.
- Whisk glaze ingredients together until smooth. Add 1⁄4 teaspoon at a time of water if needed to thin out the glaze. Drizzle over mostly cooled muffins.
Recipe Notes
- Nutritional information is approximate and was calculated using a recipe nutrition label generator.
- Super easy to make!
- Why the two bake times? The 5 minute initial bake time helps the muffins get a quick rise, and then you lower the temperature for the remaining 13 minutes so the muffins can cook evenly at a regular baking temp.
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