ByJaclyn Shimmel On Updated
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These lemon poppy seed muffins are bursting with lemon flavor and topped with a sweet lemon glaze. The addition of poppy seeds gives the lemon muffins a slight crunch which makes them even more incredible.
For more muffin recipes, try our lemon blueberry muffins, apple oat muffins, or coffee cake muffins.
These citrusy muffins are made with fresh lemon juice and lemon zest, giving them the most authentic lemon flavor.
You will find that the recipe calls for yogurt, like many of our other muffin recipes. I find that yogurt makes homemade muffins perfectly moist and delicious.
Give the recipe a try and I am sure that you will agree these homemade lemon poppy seed muffins are better than anything you can get at the bakery!
How to Make Lemon Poppy Seed Muffins
- Whisk together dry ingredients: flour, poppy seeds, baking powder, baking soda, and salt.
- Mix together wet ingredients: sugar, yogurt, lemon juice, lemon zest, and eggs.
- Combine wet & dry ingredients and add butter. Do not overmix!
- Bake as directed in recipe card below.
- Prepare glaze and drizzle over cooled muffins.
Storage
Countertop: Store muffins loosely covered at room temperature for up to 3 days.
Freezer: Wrap cooled, unglazed muffins individually in plastic wrap or foil then place them all into a freezer baggie. They will keep for up to 3 months. Thaw in the fridge or at room temperature, glaze, then enjoy.
Recipe Tips
- Glaze: You want the glaze to be on the thicker side, because if it’s too runny it will run right off of the muffins. If your glaze is too thin, mix in additional powdered sugar until you reach the right consistency.If it is too thick, add additional lemon juice a little at a time.
- Skip the seeds: Don’t care for poppy seeds? Feel free to leave them out for a delicious lemon muffin recipe.
- No yogurt? No problem. While I love the richness and moisture yogurt adds to this muffin recipe, if you don’t have any on hand you can use sour cream instead.
- Use fresh lemons: For the best lemon poppy seed muffins use fresh lemon juice and lemon zest. Lemon extract just doesn’t give the same real lemon flavor!
More Must-Try Recipes for Lemon Lovers
- No-Bake Lemon Lush
- 3-Ingredient Lemon Cookies
- Lemon Bundt Cake
- Lemon Icebox Pie
Recipe
Recipe
4.40 from 33 votes
Lemon Poppy Seed Muffins
Author: Jaclyn
Prep: 15 minutes mins
Cook: 25 minutes mins
Total: 40 minutes mins
These lemon poppy seed muffins are bursting with lemon flavor and topped with a sweet lemon glaze. The addition of poppy seeds gives the lemon muffins a slight crunch which makes them even more incredible.
Ingredients
- 3 cups all-purpose flour
- 2 Tablespoons poppy seeds
- 1 Tablespoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- 1 cup granulated sugar
- 1 ½ cups plain yogurt
- 3 Tablespoons lemon juice
- 1 ½ Tablespoons lemon zest
- 2 large eggs
- ½ cup unsalted butter melted and cooled
Glaze ingredients:
- 1 cup confectioners sugar sifted
- 2-3 Tablespoons lemon juice
Instructions
Preheat the oven to 375°F and line or grease a muffin tin.
In a medium-size bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and sea salt.Set aside.
In a large bowl, mix to combine the sugar, yogurt, lemon juice, lemon zest, and eggs.
Add the dry ingredients into the wet ingredients, mixing just enough to get rid of any clumps. Gently fold in the melted butter. Do not overmix!
Spoon the batter into each muffin cup until it is 2/3 full. I use a ¼ cup cookie scoop to ensure that they’re all the same size.
Bake for 20-25 minutes, until a toothpick inserted into the center of the muffins comes out clean. Remove from the oven and allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool further.
To make the glaze, whisk together the powdered sugar and 2 Tbsp. lemon juice until smooth.Check the consistency and add additional powdered sugar if necessary.* Drizzle the glaze over cooled muffins and enjoy.
Notes
Glaze: You want the glaze to be on the thicker side, because if it’s too runny it will run right off of the muffins. If your glaze is too thin, mix in additional powdered sugar until you reach the right consistency.If it is too thick, add additional lemon juice a little at a time.
Sour cream: While I love the richness and moisture yogurt adds to this muffin recipe, if you don’t have any on hand you can use sour cream instead.
Use fresh lemons: For best results use fresh lemon juice and lemon zest.
Storage: Store muffins loosely covered at room temperature for up to 3 days. Or for longer storage, wrap cooled, unglazed muffins individually in plastic wrap or foil then place them all into a freezer baggie. They will keep for up to 3 months in the freezer. Thaw in the fridge or at room temperature, glaze, then enjoy.
Nutrition
Serving: 1g | Calories: 321kcal
Did You Make This Recipe?
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