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Lemon Poppyseed Muffins

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. 
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Servings: 12


  • 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


  • 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.