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Fluffy bakery style Lemon Poppy Seed Muffins are full of fresh citrus flavor. They are slightly crisp on the outside, moist on the inside, and topped with a sweet, lemony glaze. Ready in just 30 minutes, you don’t even need a mixer to make them!
about these lemon poppy seed muffins
If you are craving those irresistible, bakery-style muffins that practically melt in your mouth, you have come to the right place.
There’s nothing like taking a morning in a bakery, enjoying a giant muffin and a big glass of coffee. This is one of those treats I looked forward to every week, particularly when I was in college. It was a chance for me to get away from my roommates and the loud music from the floor above. I could enjoy a treat and a warm mug of something packed with caffeine as I plugged away at the next term paper on my ancient laptop.
Nowadays, I don’t get too many bakery escapes by myself. Now, these moments are full of exclamations from our toddler (which are welcome and not, at the same time, haha). When I take a bite of a lemon poppyseed muffin though… all the noise melts away and for a moment, I am alone with my thoughts.
So today, we are making the perfect lemon poppy seed muffins. I can’t get out to bakeries as often as I used to, so making these muffins at home has become crucial to survival.
These tart and moist treats are the ideal blend of citrus and delicate poppy seeds. With big tops that have just the right touch of crispness, everyone will be asking what bakery you bought them from when you share them for breakfast or an afternoon snack.
The bonus is the sweet and tart lemon glaze that is drizzled on top. This finishing touch takes these muffins up a level, making them truly extraordinary. It adds a burst of citrusy flavor, with a gorgeous glossy finish on top.
here’s why you should make these muffins
If you are looking for more reasons to make these muffins, here are just a few:
- bright and zesty: Lemon poppy seed muffins are bursting with a bright and zesty lemon flavor. The combination of fresh lemon juice and fresh lemon zest adds a refreshing tanginess that wakes up your taste buds. That’s why these are so perfect for pairing with a mug of hot coffee or tea.
- texture: If you love a muffin that has a light and moist crumb, these are incredibly tender. The little crunch from the poppy seeds is an added bonus!
- easy snack: These muffins aren’t just for breakfast! You can enjoy them for brunch, an afternoon snack, or even dessert.
- quick and easy to make: You don’t need a mixer to make this recipe! All you need are a couple of bowls, a spoon, and a muffin tin. The batter comes together in moments, making the entire recipe a hassle-free process.
- meal prep option: This recipe can be made in advance and stored for a few days at room temperature. This makes them a convenient option for meal prep or busy mornings. You can also freeze them for up to 3 months!
With a straightforward recipe, you can make these muffins whether you are a seasoned baker or just starting out.
ingredients
flour. You will only need all purpose flour to make these muffins.
leavening agents. This recipe calls for both baking powder and baking soda.
sugars. For the muffins, you will need granulated sugar. To make the lemon glaze for the tops, you will need powdered sugar (or confectioners sugar).
poppy seeds. Poppy seeds are obtained from poppies! The little seeds are harvested and dried, then sold in stores. It is safe to eat poppy seeds in muffins or on bagels. However, if you are hesitant to eat poppy seeds, you can omit them from this recipe.
salt. Use fine kosher salt in this recipe.
greek yogurt. Plain greek yogurt is preferred for this recipe, but you can also use sour cream. Make sure that you do not use plain yogurt as this will make the muffin batter too thin.
lemon. You will need fresh lemon juice and lemon zest for the muffins and the glaze. About one to two lemons should do it! Since you need lemon zest, you will need to buy the lemons. Therefore there is no need to use store bought lemon juice in this recipe.
eggs. I always recommend using large eggs for baking.
vanilla extract. Make sure that you use a high-quality vanilla extract for the best flavor! I like to use this Madagascar Bourbon Pure Vanilla Extract.
butter. You will need unsalted butter for this recipe. Be sure to melt it and cool it slightly before making the recipe.
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this recipe’s must haves
You will need a set of mixing bowls to make the batter for this recipe, as well as measuring cups and measuring spoons to measure the ingredients. I like to use a spatula or wooden spoon to stir together all of the ingredients to make the batter.
Use a 12-cup muffin tin to bake the muffins. I prefer to use parchment paper cupcake liners, but you can also grease the pan with nonstick cooking spray, if you prefer.
To make the glaze, all you need is a small bowl and a whisk!
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here’s how to make these lemon poppy seed muffins
dry ingredients
In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until combined. Set aside.
wet ingredients
In a separate medium bowl, whisk together yogurt, lemon juice, lemon zest, eggs, and vanilla until smooth.
make batter
Fold the wet ingredients into the dry ingredients until just combined. Fold in melted butter until combined. Make sure that you do not over mix. If you over mix the batter, the muffins will be dense instead of light and fluffy.
bake
Line a 12-cup muffin tin with baking cup liners. You can also use nonstick cooking spray to grease the pan, if you prefer not to use liners.
Bake for 20 to 25 minutes at 375˚F until the edges are just turning golden brown. A toothpick inserted in the center should come out clean.
glaze
Cool the muffins until room temperature.
Whisk together the ingredients for the glaze. Drizzle the muffins with the glaze. Sprinkle the tops with lemon zest and poppy seeds, if desired.
tips and tricks
use the right yogurt. Make sure that you use plain greek yogurt in the recipe and not plain yogurt. Plain yogurt will make the mixture too runny and you won’t get the right final texture.
use fresh lemons. Fresh lemons will yield the best flavor for your muffins! Note that if you like a lot of lemon flavor, you can boost the flavor with a little lemon extract (or just add a little more lemon juice!).
cool muffins before glazing. Let the muffins come to room temperature before glazing them! This will ensure that the glaze doesn’t completely melt and soak into the muffins.
More tasty lemon recipes to enjoy: Lemon Sugar Buns | Lemon Lavender Shortbread Cookies | Blueberry Lemon Streusel Coffee Cake
how long do lemon poppy seed muffins last?
Lemon poppy seed muffins last at room temperature for up to 3 days when stored in an airtight container.
can I make these muffins gluten free?
To make these muffins gluten-free, you can use a 1:1 ratio gluten free flour. I do not recommend using almond flour, coconut flour, or any other type of flour as a substitute.
can I make these without poppy seeds?
You can definitely make these muffins without poppy seeds! The flavor and texture will still come out delicious.
how do I make sure that I do not overmix the batter?
Overmixing the batter can result in a dense muffin, so it’s best to be careful when you mix. When you combine the wet and dry ingredients, make sure you only mix until it is just combined. If there are a couple of streaks of flour left, that is ok! Just stir it together until it comes together, without working the batter too much.
how can I get more lemon flavor?
If you want an extra punch of lemon flavor in this recipe, use a dash of lemon extract (about 1/4 to 1/2 tsp to be exact) when you add the vanilla extract).
can you freeze muffins?
Yes! I prefer to freeze these muffins before glazing them since the glaze will stick to the plastic wrap when you store them. Wrap each muffin individually in a layer of plastic wrap, followed by a layer of foil. Freeze for up to 3 months in a gallon-sized freezer-safe bag.
should the batter be thick or pourable?
The batter will be quite thick! It will not be thin enough to pour it, instead you will need to scoop it out of the bowl with either a cookie dough scoop or a spoon.
my muffins didn’t brown in the time written in the recipe!
If your muffins didn’t brown, that is ok! These muffins aren’t meant to get a deep golden brown top. They should get a little brown around the edges, but that’s it. If there is no color on the muffins, check to see if the centers are set by inserting a toothpick in the middle. You may simply need to cook them a couple minutes longer if they are not finished cooking and the toothpick comes out wet.
can I use sour cream instead of yogurt?
Yes, you can use sour cream instead of yogurt in these muffins if you prefer! Just make sure that you do not use plain yogurt because it is too runny. You need a thicker texture from the greek yogurt or the sour cream to achieve the proper texture for these treats.
do these muffins come out really tall?
These are more bakery style in that they are big and fluffy, but they are not super tall. If you like a super tall muffin, you can chill the dough before baking for about 1 hour. By chilling the batter, the baking powder gets a bit of a jump start and can start fluffing up the batter before it is placed in the oven.
If you chill the batter, simply scoop out as instructed in the recipe below. Then bake as written.
Need more inspiration for breakfast? Check out my breakfast recipes page!
what to serve with lemon poppy seed muffins
I don’t think you need anything with these muffins, because the texture is perfect and so is the flavor! You could slather them with whipped butter if you like, but I just don’t feel like it needs it. If you REALLY love lemon, serve them with a dollop of lemon curd!
Serve these muffins alongside your favorite cup of coffee or tea for breakfast on the go!
Making a breakfast or brunch spread? Here are some recipes that you can serve for a savory complement to these sweet bakery-style muffins:
Cheesy ham egg in a hole is ready in 30 minutes with a deliciously runny egg!
Smoked salmon cream cheese bagels are a fun way to switch up the usual lox and bagel routine.
Creamy and savory Turkish eggs are a simple hearty meal that makes the most of poached eggs.
how to store and freeze
Store. Leftover muffins can be stored in an airtight container at room temperature for up to 3 days. Make sure to cool the muffins completely before glazing and storing in an airtight container.
Reheat. If you like to warm your muffins, you can do so in the microwave for about 10 seconds. You can also reheat it in the oven at 350˚F for about 5 minutes.
Freeze. Cool the muffins completely. I recommend freezing them without the glaze, but you can also freeze them with the glaze as well (it will just come off a little on the plastic wrap when you unwrap them). Wrap each muffin tightly in a layer of plastic wrap, then a layer of aluminum foil. This is the best way to avoid freezer burn! I like to store mine in freezer bags so I can easily label the bag with what it is and the date. This is much easier than writing the name and date on each individually wrapped muffin. Muffins can be stored in the freezer for up to 3 months.
Thaw. Place muffin(s) on the countertop overnight to thaw. Enjoy them at room temperature or warm them up. You can also heat them up from frozen in the oven at 350˚F for 10 to 15 minutes, or in the microwave for 30 seconds per muffin.
more moist muffin recipes
If you love red velvet cake, these red velvet muffins should be next on your baking list! Their texture and flavor make for an indulgent treat.
I love to save these fresh cranberry muffins for the holiday season when cranberries are in season. They are so delicious with those tart berry pops in every bite!
Healthy honey blackberry oatmeal muffins are ideal for meal prep any week of the year. You can use fresh or frozen berries!
Banana nutella muffins can be made in just one bowl! The nutella in the center is just the right sweet treat to start the day with.
Love banana bread? Moist and fluffy banana bread muffins make the loaf portable! Or make banana mini muffins for a bite-sized treat.
Finally, if you make this lemon poppy seed muffins recipe, please be sure to give this recipe a rating and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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Lemon Poppy Seed Muffins
equipment
ingredients
- 3 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 2 Tbsp poppy seeds
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups plain greek yogurt
- 2 1/2 Tbsp fresh lemon juice
- 1 1/2 Tbsp grated lemon zest
- 2 large eggs
- 1 1/2 tsp pure vanilla extract
- 8 Tbsp unsalted butter melted and cooled
- 1/2 cup powdered sugar
- 2 Tbsp lemon juice
- Garnish: lemon zest and poppy seeds optional
instructions
- Preheat the oven to 375˚F. Place oven rack in the middle position. Line a 12-cup muffin tin with paper liners. You can also use nonstick cooking spray to grease the pan, if you prefer.
- In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk together yogurt, lemon juice, lemon zest, eggs, and vanilla until combined. Pour wet mixture into the dry ingredients, stirring until just combined.
- Pour in melted butter. Stir together until just combined. It is ok if there are a couple of flour streaks in the batter. Just make sure not to over mix the batter.
- Scoop the batter into the prepared muffin tin, evenly dividing the batter between the 12 cups.
- Bake for 20 to 25 minutes, until the edges are golden brown and the middles are set. A toothpick inserted into the center should come out clean.
- Let muffins cool while you make the glaze. To make the glaze, whisk togetehr powdered sugar and lemon juice until smooth. Drizzle over muffins.
- Store muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months*.
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