Name: Lemon Poppy Seed Muffins
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Ingredients: 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; 2 Tablespoons lemon juice (- freshly squeezed); 1 cup sifted powdered sugar (120 grams)

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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.

Overhead view of some poppy seed muffins with one split open.

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

The ingredients for the lemon poppy seed muffins.

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.

A bowl of the wet ingredients before whisking.

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.

The muffin tin with the liners filled with batter.

The just baked lemon muffins in a muffin tin.

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.

The powdered sugar with a squeezed lemon.

Some just baked muffins with a bowl of icing.

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!

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.

Side view of a tray of lemon muffins with poppy seeds.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue