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–+ servings

Lemon Poppy Seed Muffins

Perfectly moist lemon poppy seed muffins with bright citrus flavor, tender crumb, and a simple sweet lemon glaze.
Amanda
Prep Time 15 minutes
Cook Time 20 minutes
Cooling & glaze setting time 10 minutes
Total Time 45 minutes
Serving Size 12 muffins

Equipment

  • 12-cup muffin tin
  • Paper muffin liners (or cooking spray)
  • Large mixing bowl
  • medium mixing bowl
  • Whisk
  • rubber spatula
  • Zester or fine grater
  • Measuring cups and spoons
  • Cooling rack

Ingredients

  • 2 cups all-purpose flour
  • 2 tbsp poppy seeds
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs room temperature
  • 1 cup whole milk Greek yogurt room temperature
  • 1/4 cup fresh lemon juice
  • 2 tbsp lemon zest from about 2 lemons
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 1 cup powdered sugar for the glaze
  • 2 tbsp fresh lemon juice for the glaze
  • 1/2 tsp lemon zest for the glaze

Instructions

  • Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners (or grease well).
  • In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
  • In a large bowl, whisk the melted (cooled) butter and granulated sugar until well combined. Add the eggs one at a time, whisking after each addition.
  • Whisk in the Greek yogurt, lemon juice, lemon zest, vanilla extract, and lemon extract until smooth.
  • Add the dry ingredients to the wet ingredients and fold gently with a spatula just until no dry flour remains. Do not overmix (a few small lumps are fine).
  • Divide the batter evenly between the muffin cups, filling each about 2/3 full.
  • Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer muffins to a rack to cool for about 10 minutes before glazing.
  • Make the glaze: Whisk the powdered sugar with 2 tablespoons lemon juice until smooth and thick but pourable. Stir in the lemon zest. Add a few drops more lemon juice only if needed to thin.
  • Drizzle glaze over the warm (not hot) muffins and let set for about 5 minutes before serving.

Notes

Storage: Keep in an airtight container at room temperature for up to 2 days, or refrigerate up to 5 days. Freezer-friendly: Wrap muffins individually and freeze up to 3 months; thaw at room temperature. Variations: Swap poppy seeds for chia seeds (same amount), or fold in 1 cup blueberries for lemon blueberry muffins. Tip: Avoid overmixing to keep muffins tender.

Nutrition

Calories: 270kcal | Protein: 5g | Saturated Fat: 6g | Cholesterol: 55mg | Sodium: 170mg