These lemon poppy seed muffins taste just like you’d get from a bakery, with a tender, moist, lemon muffin, topped with the best tangy lemon glaze.
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These sweet and tangy lemon poppy seed muffins have the perfect soft and moist muffin base. These muffins are bursting full of that sweet lemon flavor, with both lemon zest and fresh lemon juice in the muffin batter. Then to top it off the muffins are drizzled with a sweet and tart lemon glaze, which just brings out that lemon flavor even more.
I love starting my day with a good breakfast. Muffins are one of my very favorite breakfasts. These lemon poppy seed muffins are the perfect way to start your day, but they’re also delicious as an afternoon snack, or even a late night treat.
Only a few minutes top whip this batter up, and a few minutes of baking, and soon enough you’ll be biting right into your new favorite muffin!
How to make Lemon Poppy Seed Muffins?
These lemon poppy seed muffins are so easy to make. The batter comes together in only a few minutes.
You’ll start by preheating your oven, and while that’s heating you’ll whisk together your dry ingredients, your flour, baking soda, and salt. Set that aside and in another bowl you’ll cream together your butter and sugar. Add in the eggs, vanilla extract, yogurt, lemon zest, and lemon juice. Add the dry ingredients to the wet ingredients and stir those until just combined. Fold in the poppyseeds.
Pour the muffin batter into a prepared muffin tin (either greased with nonstick spray or lined with muffin liners), about 2/3 of the way full. Bake until a toothpick inserted into the muffin comes out clean. (12-20?)
Transfer the muffins to a cooling rack and cool muffins completely. While the muffins are cooling, whisk together your lemon juice and powdered sugar for your lemon icing. Drizzle the icing over the top of the cooled muffins.
Enjoy immediately, or store the muffins in an airtight container for 3-4 days.
These lemon poppy seed muffins are the perfect muffins. You’ll come back to this recipe again and again. They’re the perfect way to brighten your day.
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Lemon Poppyseed Muffins
Ingredients
- 2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter (melted, and cooled)
- 3/4 cup sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1/2 cup plain greek yogurt
- 1/4 cup milk
- 1 TBS lemon zest
- 2 TBS fresh lemon juice
- 1 1/2 TBS poppyseeds
For the Lemon Icing:
- 1 cup powdered sugar
- 2 TBS fresh lemon juice
Instructions
- Preheat the oven to 375 degrees.
- Combine flour, baking powder, and salt in a bowl and set aside.
- Mix together your butter and your sugar for about 2 minutes till nice and creamed.
- Add in your eggs and vanilla extract and stir until just combined.
- Stir in the yogurt, milk, lemon zest, and lemon juice.
- Add in the dry ingredients and gently stir to blend. Don't overmix. (The batter is thick)
- Fold in the poppyseeds.
- Scoop the batter into 12-14 muffin spots, sprayed with non stick spray, or filled with liners. Fill each about 3/4 full.
- Bake for 16-20 minutes until the tops are golden and a toothpick comes out clean.
- Allow to cool for about 5 minutes before removing the muffins to a cooling rack to cool completely.
For the Lemon Icing:
- Sift the powdered sugar to get the icing extra smooth.
- Stir in the lemon juice. Add more lemon juice if needed for the icing to be thin enough to drizzle over the tops of the muffins.
- Enjoy.
Sarah Grech says
Hi. Could I have the measurements in metric units please?
Ellen says
Sarah,
I haven’t made this with the measurements in metric units. I know you can find a conversion calculator on the internet. Here is one that is available –
https://www.thecalculatorsite.com/cooking/cooking-calculator.php I don’t know how accurate it is. I hope it works for you.
Aimee says
I added the unit measurements that I’m could. I’m not sure about the other ingredients such as baking powder, lemon juice, etc.
Janet says
Can I sub. sour cream for the yogurt? Thank you! This recipe looks delicious!
Aimee Berrett says
Yes! It should be no problem
Sarah says
I may have missed it, but at what temperature do you put the oven for this recipe?
Aimee says
So sorry, I added it now. They will cook at 375