Lemon Poppyseed Muffins

Lemon Poppyseed Muffins is the perfect sweet treat. The muffins have a ton of lemon flavor and are baked with a soft center. Add the Homemade Lemon Glaze for an easy muffin recipe.

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Homemade muffins make the perfect addition to your breakfast or brunch meal. If you loved our Lemon Blueberry Muffins, Lemon Truffles or Lemon Blossoms, then you are going to love this recipe.

These lemon poppy seed muffins are delicious but they are even better topped with a lemon glaze.

Why We Love This Recipe 

I love making lemon desserts. They are always full of lemon flavor which makes the perfect spring and summer dessert. Add in the poppyseeds to these moist and tender muffins gives them that extra bit of crunch.

The muffins are made from scratch with pantry ingredients. If you are a baker, you probably already have the majority of the ingredients. Skip the bakery and save money by making these Homemade lemon poppyseed muffins for your next family gathering.

Ingredients

Scroll to the bottom for the full recipe and ingredients in the recipe card.

Variations Ideas

• Fresh Lemons – To have the best lemon flavor, we recommend using fresh lemon juice.
• Whole Milk – In this recipe, we used whole milk, but you can substitute it with what you prefer.

Step-by-Step Instructions

• Step 1 – Preheat the oven to 425 degrees Fahrenheit and line a muffin tin with paper liners. 

Step 2 – In a mixing bowl, whisk together the all-purpose flour, sugar, baking powder, baking soda, poppy seeds, and salt.  Set aside. 

Step 3 – In a separate bowl, whisk together the yogurt, milk, lemon zest, lemon juice, butter, large eggs, and pure vanilla extract until combined and smooth. 

Step 4 – Slowly stir in the dry ingredients with a spatula until just combined in a large bowl.  Be careful not to overmix the batter.  

Step 5 – Pour the muffin batter evenly into the muffin pan.  Bake for 15-17 minutes until a toothpick inserted into the center of the muffins comes out clean and the top of the muffins is golden brown.

Step 6 – Let the muffins sit for 10 minutes in the pan and then move them to a cooling rack to cool completely. 

Step 7 – In a small bowl, whisk together the powdered sugar and lemon juice.  Drizzle the glaze over the muffin top, and then they are ready to serve and enjoy! 

Recipe Tips

• Filling Muffin Pan – Divide the muffin batter evenly in the muffin tin. This will ensure the muffins are baked about the same size.
• Combining Ingredients – When combining the wet and dry ingredients together, make sure not to overmix the batter. This creates a dry texture if the batter is overmixed.

Frequently Asked Questions

More Easy Muffins Recipe

• Chocolate Zucchini Muffins
• Chocolate Chip Muffins
• Oatmeal Applesauce Muffins
• Mini Donut Muffins
• Peanut Butter Banana Muffins
• Cinnamon Roll Muffins
• Peanut Butter Muffins

If you make this Lemon Poppyseed Muffins Recipe, please leave us a comment or a star review.

Review Pin Print

Lemon Poppyseed Muffins

5 from 6 votes

Estimated Cost: $7.21, $0.60 per Serving

Lemon Poppyseed Muffins is the perfect sweet treat. The muffins have a ton of lemon flavor and are baked with a soft center and a sweet glaze.

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Let Cool 10 minutes mins

Total Time 35 minutes mins

Servings 12

Cuisine American

Course Breakfast, Dessert

Calories 292

Author Carrie Barnard

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Ingredients

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For the Muffins:

• ▢ 2 ¼ cups all-purpose flour
• ▢ 1 cup granulated sugar
• ▢ 2 Tablespoons Poppy Seeds
• ▢ ½ teaspoon Salt
• ▢ 2 teaspoons Baking Powder
• ▢ ½ teaspoon Baking Soda
• ▢ 1 cup Whole Milk Greek Yogurt
• ▢ ⅓ cup Whole Milk
• ▢ 1 ½ tablespoon fresh lemon zest
• ▢ 2 Tablespoons Fresh Lemon Juice
• ▢ ½ cup Unsalted Butter melted and cooled
• ▢ 2 large eggs room temperature
• ▢ 1 ½ teaspoons vanilla extract

For the Glaze:

• ▢ 1 cup Powdered Sugar
• ▢ 2 Tablespoons Fresh Lemon Juice

See how we calculate recipe costs.

Instructions

• Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners.
• In a large bowl, whisk together the flour, granulated sugar, poppy seeds, salt, baking powder, and baking soda.
• In a separate bowl, whisk together the Greek yogurt, milk, lemon zest, lemon juice, melted butter, eggs, and vanilla extract until smooth.
• Add the wet ingredients to the dry ingredients.
• Gently stir with a spatula just until combined. Do not overmix.
• Divide the batter evenly among the 12 muffin cups.
• Bake for 15–17 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
• To make the glaze, whisk together the powdered sugar and fresh lemon juice until smooth.
• Drizzle the glaze over the cooled muffins.
• Let the glaze set slightly before serving.

Recipe Notes

Do not overmix the batter, as this can make the muffins dense.

For the best lemon flavor, use fresh lemon juice and zest.

Allow the muffins to cool before adding the glaze so it does not melt and run off.

Store leftover muffins in an airtight container at room temperature for up to 3–5 days.

Nutrition Facts

Calories 292kcal, Carbohydrates 46g, Protein 6g, Fat 10g, Saturated Fat 5g, Polyunsaturated Fat 1g, Monounsaturated Fat 2g, Trans Fat 0.3g, Cholesterol 49mg, Sodium 235mg, Potassium 88mg, Fiber 1g, Sugar 28g, Vitamin A 288IU, Vitamin C 2mg, Calcium 98mg, Iron 1mg

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