Lemon Poppy Seed Muffins
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Lemon Poppy Seed Muffins are light, fluffy, and bursting with poppyseeds and fresh lemon juice. Top these with a simple lemon glaze for a delicious snack or dessert!
For some other delicious muffins, try our Chocolate Zucchini Muffins or some Mini Blueberry Muffins!
Poppy Seed Muffins
Are you a lemon fan like I am? Great, because these will be right up your alley. I have a couple of guys that don’t love lemon so much, but one that does. My youngest son and I happen to be BIG lemon lovers, and that is enough for me to make all the lemon recipes. So if you are in agreement, we can be friends. 😀
In the old days, I used a poppyseed muffin recipe that involved a yellow cake mix, a LOT of sugar and butter, and poppy seeds. So this one is made using much less sugar, lots of fresh lemon juice plus zest, and of course, poppy seeds. I’d much rather taste the lemon in this recipe, as opposed to having a rush of sugar. Wouldn’t you?
Why This Recipe Works:
- SIMPLE – These muffins use easy to find ingredients and you don’t even need a mixer to make them.
- FULL OF FLAVOR – We LOVE lemon and these won’t disappoint, trust me!
- PERFECT FOR SPRING – I’m always ready for spring weather and lemon flavors are just perfect for warmer weather and sunshine.
What You’ll Need:
These are simple ingredients you’ll find in most grocery stores.
- Unsalted butter
- Granulated Sugar
- Large Eggs
- Whole Milk
- Plain Greek Yogurt
- Vanilla Extract
- Lemon Juice and Zest
- Poppy Seeds
- All-Purpose Flour
- Baking Powder & Baking Soda
- Kosher Salt
How to make Lemon Poppy Seed Muffins:
Mix butter and sugar. Melt the butter and pour into a large mixing bowl. Add sugar and stir to combine.
Add remaining wet ingredients. Then add the eggs, milk, Greek yogurt, lemon juice plus zest, and the poppy seeds. Use a whisk to mix until very well combined.
Add dry ingredients. Then add the baking powder, baking soda, and salt. Whisk again. Finally, add the flour and use a spoon to mix until just combined. A few lumps are ok.
Pour batter in muffin tins. Line a muffin tin with paper liners. Then use a measuring cup to pour the batter into the liners to to the tops.
Bake. Bake the muffins in a preheated 425 degree oven for seven minutes. Turn down heat to 350 degrees and finish baking, about six more minutes or until just done in the center.
Remove to a cooling rack. After about five minutes, carefully remove baked poppy seed muffins to a wire rack.
Make the glaze. Combine the sifted powdered sugar and the lemon juice together. Whisk until very well combined.
Drizzle the glaze. Use a small spoon to drizzle the glaze over the slightly warm muffins.
Storing and Freezing:
- STORE these lemon muffins in an airtight container on your counter for three days or so. They are also delicious cold if you’d like to keep them in the refrigerator.
- FREEZE the muffins without glaze for up to three months. Wrap them in plastic wrap and place in freezer bag for best results.
Other Delicious Lemon Recipes:
As you can see, we love lemon flavors. These are SO good and it’s hard to choose just one!
- Italian Lemon Ricotta Cookies
- Lemon Shortbread Bars
- Lemon Blueberry Streusel Muffins
- Lemon Cake From Scratch
Recipe Tips:
- Freshly squeezed lemon juice plus zest adds incredible flavor to these muffins. It’s not to be skipped! In fact, you can use even MORE ZEST if you’d like more lemon flavor.
- Using cake flour instead of all-purpose flour adds a little extra spring to these. Both are delicious though.
- I recommend measuring the flour and sugars in grams. The scale I use is linked below.
- Fill the muffin liners to almost full.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Lemon Poppy Seed Muffins
Ingredients
For the muffins:
- 1/2 cup unsalted butter – melted and slightly cooled
- 1 cup granulated sugar (200 grams)
- 2 large eggs – at room temperature
- 1 cup whole milk – at room temperature
- 1/2 cup plain Greek yogurt
- 2 Tablespoons freshly squeezed lemon juice
- 1 ½ Tablespoon lemon zest
- 2 teaspoon vanilla
- 2 Tablespoons poppy seeds
- 2 ¼ cups all-purpose flour (270 grams)
- 1 ½ teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
For the glaze:
- 2 Tablespoons lemon juice – freshly squeezed
- 1 cup sifted powdered sugar (120 grams)
Instructions
- Preheat oven to 425 degrees. Prepare a 12-cup muffin pan with liners.
- In a large mixing bowl, combine the melted and slightly cooled butter with the granulated sugar. Mix well.
- Add the remaining wet ingredients – the eggs, milk, Greek yogurt, vanilla, lemon juice, lemon zest, and poppy seeds. Whisk until well combined.
- Add the dry ingredients – the flour, baking powder, baking soda, and salt. Stir with a spoon until just combined.
- Spoon the muffin batter into the prepared muffin tins, filling all the way to the top.
- Bake at 425 degrees for 7 minutes. Then reduce heat to 350 degrees and bake for another 6 minutes or so.
- Remove muffin tin and let sit for five minutes before carefully removing them to a wire cooling rack.
- Prepare glaze by combining the fresh lemon juice with sifted powdered sugar. Drizzle then glaze over the slightly warm muffins.
Notes
- Freshly squeezed lemon juice plus zest adds incredible flavor to these muffins. It’s not to be skipped! In fact, you can use even MORE ZEST if you’d like more lemon flavor.
- Using cake flour instead of all-purpose flour adds a little extra spring to these. Both are delicious though.
- I recommend measuring the flour and sugars in grams. The scale I use is linked below.
- Fill the muffin liners to almost full.
Hi I haven’t made this yet but I’m excited to try! Many cookie/cupcake recipes I’ve seen call for the sugar and butter to be whisked together to a creamy consistency. Is there a reason not to do so here? Just curious if there’s a specific piece of chemistry behind it impacting muffin texture/taste! Thanks!!
Hi Kelly. Creaming the butter and sugars together using softened (but not melted) butter creates more air and thus, a lighter consistency. Using melted butter creates a somewhat more course crumb, but in these muffins, that works. You could actually use either method, depending on what you prefer – a light crumb or a slightly more course crumb. Let me know what you decide to try! 🙂
I am more of a chocolate kinda guy, but I love this recipe! So good! Highly recommend and I would do the Lemon Glaze. It takes the recipe into the 5 star plus range!
That’s sweet of you to say! Mwah!
I love lemon and poppy seeds together! These muffins look amazing ♥
Oh thanks Natalie! 🙂