Lemon Poppyseed Muffins Recipe

A closeup on glazed lemon muffins with poppy seeds.

5 from 6 votes

Lemon Poppyseed Muffins Recipe

Lemon Poppyseed 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!

Course Breakfast, Snack

Cuisine American

Keyword glazed poppy seed muffins, lemon poppyseed muffins

Prep Time 20

Cook Time 13

Total Time 33

Servings muffins

Calories 297kcal

Author Sue Ringsdorf

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
2 Tablespoon lemon zest - from about two lemons
2 teaspoon vanilla
2 Tablespoons poppyseeds
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.
1/2 cup unsalted butter, 1 cup granulated sugar (200 grams)
Add the remaining wet ingredients - the eggs, milk, Greek yogurt, vanilla, lemon juice, lemon zest, and poppyseeds. Whisk until well combined.
2 large eggs, 1 cup whole milk, 1/2 cup plain Greek yogurt, 2 teaspoon vanilla, 2 Tablespoons freshly squeezed lemon juice, 2 Tablespoon lemon zest, 2 Tablespoons poppyseeds
Add the dry ingredients - the flour, baking powder, baking soda, and salt. Stir with a spoon until just combined.
2 ¼ cups all-purpose flour (270 grams), 1 ½ teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
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.
2 Tablespoons lemon juice, 1 cup sifted powdered sugar (120 grams)

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.

Nutrition