Lemon Poppy Seed Muffins Recipe
These zesty lemon poppy seed muffins are soft, moist, and bursting with citrus flavor. Perfect for breakfast or a snack, they’re easy to make and topped with a light lemon glaze for an extra refreshing touch.
Equipment
- Muffin tin (12-cup standard size)
- Paper muffin liners (optional)
- Mixing Bowls (1 large, 1 medium)
- Whisk
- Measuring Cups and Spoons
- Zester or microplane
- Cooling Rack
- Ice cream scoop or spoon (for even batter distribution)
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients:
- 2/3 cup granulated sugar
- 2 large eggs
- 3/4 cup plain Greek yogurt or sour cream
- 1/2 cup unsalted butter melted and slightly cooled
- 1/4 cup fresh lemon juice about 1–2 lemons
- 1 tbsp lemon zest
- 1 tsp pure vanilla extract
Optional Lemon Glaze:
- 1/2 cup powdered sugar
- 1 –2 tbsp lemon juice
Instructions
Preheat your oven
- to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick spray.
Mix the dry ingredients
- In a medium bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt.
Whisk the wet ingredients
- In a large bowl, combine sugar and eggs. Whisk until light and slightly frothy. Add in yogurt, melted butter, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
Combine wet and dry
- Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix—it’s okay if the batter is slightly lumpy.
Fill the muffin tin
- Use an ice cream scoop or spoon to evenly divide the batter between the 12 muffin cups. Fill each about 3/4 full.
Bake
- for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.
Cool the muffins
- in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Optional glaze
- Whisk powdered sugar and lemon juice until smooth. Drizzle over cooled muffins for an extra lemony kick.
Notes
Tips for Best Results:
- For extra zing, add a touch more lemon zest to the batter or on top.
- Want a lighter muffin? Use oil instead of butter.
- These muffins freeze well! Just wrap them tightly and freeze for up to 2 months.