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Lemon Poppy Seed Muffins on a wooden board and in muffin tins with a drizzle of lemon glaze.
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Lemon Poppy Seed Muffins

A recipe for Lemon Poppy Seed Muffins! These easy muffins are lightly flavored with poppy seeds and lemon, plus a sweet lemon glaze drizzled over the top.
Course Breakfast
Cuisine N/A
Keyword breakfast, brunch, lemon, muffin, poppy seed, poppyseed
Prep Time 10 minutes
Cook Time 15 minutes
0 minutes
Total Time 25 minutes
Servings 12 Muffins

Ingredients

Lemon Poppy Seed Muffins:

  • 1/2 cup (100 grams) granulated sugar
  • Zest from 2 lemons
  • 2 cups (250 grams) all-purpose flour
  • 2 tablespoons (20 grams) poppy seeds
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (120 grams) Greek yogurt
  • 6 tablespoons (85 grams) unsalted butter melted and slightly cooled
  • 1/4 cup (60 milliliters) milk
  • 3 tablespoons (44 milliliters) freshly squeezed lemon juice
  • 2 large eggs
  • 1 teaspoon vanilla extract

Lemon Glaze:

  • 1 cup (120 grams) powdered sugar
  • 1 1/2-2 tablespoons (22-30 milliliters) fresh lemon juice

Instructions

To make the Lemon Poppy Seed Muffins:

  • Preheat oven to 425˚F (220˚C). Line 12 muffin tins with paper liners or lightly grease.
  • In a large bowl, rub the lemon zest into the granulated sugar until well combined.
  • Whisk in the flour, poppy seeds, baking powder, baking soda, and salt.
  • Make a well in the center and add the yogurt, butter, milk, lemon juice, eggs, and vanilla.
  • Mix together just until everything is evenly combined and no streaks of flour remain.
  • Scoop the batter into the prepared muffin tins about 3/4 full and place in the preheated oven.
  • Cook for 5 minutes, then reduce the temperature to 350˚F (180˚C).
  • Continue to cook until lightly golden around the edges and a toothpick inserted in the center comes out clean, 10-12 more minutes.
  • Allow to cool in tins for 5 minutes before removing to wire rack. Cool completely to room temperature before topping with the glaze.

To make the Lemon Glaze:

  • In a medium bowl, whisk together powdered sugar and lemon juice until combined and no lumps remain.
  • If too thick to drizzle, add a little more lemon juice. If too thin, whisk in a little more powdered sugar.
  • Drizzle over room temperature muffins, allow to set for a few minutes, and serve the day they are prepared.