Lemon Poppy Seed Muffins (Print Version)

Tender muffins bursting with lemon and poppy seed flavors, topped with a sweet lemon glaze.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon poppy seeds
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt

→ Wet Ingredients

06 - 2/3 cup granulated sugar
07 - Zest of 2 lemons
08 - 2 large eggs, room temperature
09 - 1 cup plain Greek yogurt
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2–3 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until evenly mixed.
03 - Rub lemon zest into sugar with your fingers to release oils. Whisk in eggs, Greek yogurt, melted butter, lemon juice, and vanilla extract until smooth.
04 - Add wet mixture to dry ingredients and gently fold until just combined without overmixing to maintain a tender crumb.
05 - Divide batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle glaze over cooled muffins and allow it to set before serving.

# Expert Tips:

01 -
  • They're moist enough to skip butter at breakfast, yet sturdy enough to pack for a picnic without falling apart.
  • The poppy seeds give you those tiny pockets of nuttiness that make each bite feel intentional, not accidental.
  • One glaze drizzle transforms them from weekday quick bread to something you'd actually serve to guests.
02 -
  • Room temperature eggs and yogurt actually matter here—they emulsify smoothly with the butter and create a tender, moist crumb instead of a greasy, dense one.
  • Don't skip the step of rubbing lemon zest into sugar; it's the difference between a muffin that tastes lemony and one that tastes like lemon-flavored cake.
  • Overmixing is the enemy—the moment you stop seeing flour, you stop stirring, even if there are a few tiny lumps.
03 -
  • If you want intense lemon flavor without adjusting the recipe, add 1/4 tsp lemon extract to the batter and use three tablespoons of lemon juice in the glaze instead of two.
  • Fill any empty muffin cups halfway with water so the tin bakes evenly and the filled cups don't dry out from concentrated heat.

Go Back