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A lemon poppy seed muffin with lemon glaze on a small plate.
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Lemon Poppy Seed Muffin Recipe

Lemon Poppy Seed Muffins are a bakery-style breakfast treat that comes together easily with simple ingredients and minimal effort. Don’t forget to drizzle the tangy lemon glaze on top!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 12 muffins
Calories 301kcal
Author John Kanell

Equipment

  • Muffin pan
  • Mixing Bowls

Ingredients

For the Muffins:

  • 2½ cups all-purpose flour (300g)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 tablespoons poppy seeds
  • 1 cup sugar (200g)
  • 2 tablespoons lemon zest
  • 1 cup whole milk greek yogurt (240g)
  • ⅓ cup whole milk (80ml)
  • ½ cup unsalted butter melted (113g)
  • 2 large eggs (110g)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon kosher salt

For the Glaze:

  • 1 cup powdered sugar (120g)
  • 2 tablespoons fresh lemon juice

Instructions

For the Muffins:

  • Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners.
  • In a large bowl, whisk together the flour, baking powder, and baking soda. Whisk in poppy seeds and salt.
  • In another large bowl, combine the sugar and lemon zest. Working with your hands, rub zest into sugar until well combined and the sugar feels damp. Add the yogurt, milk, melted butter, eggs, lemon juice, and vanilla. Whisk until smooth. Pour the wet ingredients into the flour mixture and fold just until combined. (The batter will be thick.) Divide the batter evenly among the paper liners.
  • Bake for 15 to 17 minutes or until the tops are golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Let the muffins cool in the pan for 10 minutes. Remove the muffins and finish cooling on a wire rack.

For the Glaze:

  • In a small bowl, whisk together powdered sugar and lemon juice until smooth. Drizzle over cooled muffins.

Video

Notes

  • Don’t fully cool the muffins in the pan. Leaving the muffins in the pan for too long will cause them to steam and can make the muffins soggy or cause the paper liners to stick to the muffins. Instead, cool them for just a few minutes in the pan until they are easy to handle, then remove them from the pan and finish cooling them on a wire rack.
  • For a perfect drizzle, place the lemon glaze in a zip-top bag, seal it, and cut the very tip of a corner off. Squeeze the glaze out over the muffins.

Nutrition

Serving: 1muffin | Calories: 301kcal | Carbohydrates: 49g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 163mg | Potassium: 91mg | Fiber: 1g | Sugar: 28g | Vitamin A: 288IU | Vitamin C: 3mg | Calcium: 100mg | Iron: 2mg