Lemon Poppy Seed Muffins
Okay, if sunshine had a flavor, I’m convinced it would taste just like these Lemon Poppy Seed Muffins. Bright, zesty, sweet (but not too sweet), and topped with a light lemon glaze.
These muffins are fluffy, moist, and have a little crunch thanks to the poppy seeds. And the best part? We’re sneaking in a little Greek yogurt for extra moisture and a slight tang that just sings with all that lemon.
So if you’re looking for a cheerful little treat for breakfast, brunch, or an after-school snack, you’re going to love this recipe.
Lemon Poppy Seed Muffins (with Greek Yogurt + Lemon Glaze!)
Ingredients You’ll Need
For the Muffins:
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds (yay for crunch!)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- Zest of 2 lemons (don’t skip this—it brings all the sparkle!)
- 2 large eggs, at room temp
- ½ cup Greek yogurt (full-fat makes ‘em rich and soft!)
- ½ cup vegetable oil
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- ¼ cup milk, also room temp
For the Lemon Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons fresh lemon juice
How to Make Lemon Poppy Seed Muffins
1. Preheat the oven
Set that oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or give it a little grease if you’re skipping liners.
2. Mix your dry ingredients
Grab a medium bowl and whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set that aside like the baking boss you are.
3. Rub lemon zest into sugar
In a big bowl, toss in your sugar and lemon zest. Then use your fingers to rub them together until it’s fragrant and the sugar feels a bit like wet sand. This helps release all that lemon oil and gives your muffins a major flavor upgrade.
4. Add wet ingredients
Crack in those eggs and whisk until smooth. Then stir in the Greek yogurt, oil, lemon juice, and vanilla. Mix it all up until it’s creamy.
5. Bring it all together
Add the dry ingredients in thirds, alternating with the milk. So it’s dry-milk-dry-milk-dry. Stir gently, just until combined. Don’t overmix, it’s okay if the batter’s a little lumpy. That’s where the fluffiness comes from!
6. Fill the muffin cups
Divide your batter evenly into the muffin tin, filling each cup about 2/3 of the way. (Tip: Use an ice cream scoop for easy portioning!)
7. Bake
Pop the tray in the oven and bake for 18–20 minutes. They’re done when a toothpick poked in the center comes out clean.
8. Cool it down
Let them cool in the pan for about 5 minutes, then transfer to a wire rack.
Time for the Glaze
1. Whisk it up
In a small bowl, mix the powdered sugar with 2 tablespoons of lemon juice. Want it runnier? Add a splash more juice.
2. Glaze those muffins
Once your muffins are totally cool (patience, friend!), spoon or drizzle the glaze on top. You can get fancy or keep it rustic, it’ll be delicious either way.
Tips & Tricks
Room temp ingredients are your besties. Cold eggs or yogurt can mess with how things mix. If you forget to take them out ahead of time, just let eggs sit in warm water for 5 minutes and zap the yogurt for a few seconds.
Don’t skip the zest! Seriously. It’s where all the lemon flavor lives.
Want bakery-style muffin tops? Fill your muffin cups a little fuller (almost to the top), and bake at 425°F for the first 5 minutes. Then reduce to 375°F for the remaining time.
Use full-fat Greek yogurt for the richest flavor and texture. The muffins are still totally feel-good, promise.
Add-ins! Feeling playful? Toss in some blueberries or white chocolate chips. Or both!
How to Store Your Muffins
Here’s how to keep these muffins fresh:
- On the counter: Store in an airtight container for up to 3 days.
- In the fridge: Up to 5 days, but bring to room temp before eating for the best flavor.
- Freezer friendly: Wrap them individually and freeze for up to 2 months. Defrost overnight or microwave for 30 seconds for a warm, lemony treat!
Perfect for Every Occasion
These muffins are so versatile.
Toss one in your kids backpack for a surprise snack.
Enjoy with your morning coffee.
Serve them at brunch with a fruit salad and bubbly mocktails.
Wrap a few in cute parchment paper and gift them to a friend, neighbor, or teacher.
They also make the cutest bake sale treat. Who can say no to lemon + glaze?
Whether you’re baking for your family, sharing with friends, or just making a batch for yourself, these muffins are an easy treat to enjoy anytime.
