Lemon Poppy Seed Muffins

Muffins are one of my favorite things to eat for breakfast. My two favorites are homemade blueberry muffins and homemade lemon poppy seed muffins.

These lemon poppy seed muffins are light, fluffy, not too sweet, and have the right amount of yummy lemon flavor. And you can always adjust the recipe to your taste. Want more lemon flavor? Add more zest or lemon juice. Two sweet? Add less sugar.

If you love muffins like me, give this recipe a try. It is so simple to make, if I can do it, you can do it. Let’s get baking!

Step 1: Gather the ingredients

In order to make these delicious lemon poppy seed muffins, you need several ingredients:

• All-purpose flour – Also known as plain flour in other countries.
• Baking powder
• Baking soda
• Salt
• Poppy seeds – You can have lemon poppy seed muffins without poppy seeds!
• Butter – You can use salted or unsalted butter. If you use salted, just reduce the amount of added salt in half.
• Sugar
• Lemon zest
• Vanilla extract
• Lemon Juice
• Large eggs
• Milk – I use whole milk, but you can use 2%, 1%, skim, almond, etc.
• Greek Yogurt – Plain flavor whole milk greek yogurt.

Glaze

• Lemon juice
• Powdered sugar – Also known as confectioner’s or icing sugar.

Tools

• Bowls
• Whisk
• Spoon
• Cupcake/Muffin pan
• Paper muffin/cupcake cups
• Ice cream scoop (optional)
• Spatula
• Zester
• Wire rack

Step 2: How to Make Lemon Poppy Seed Muffins

Begin by preheating the oven to 400 F/205 C. With the main rack in the middle position.

Add the flour, salt, baking soda, baking powder, and poppy seeds to a medium bowl and whisk until well combined. Set the bowl aside for now.

Melt the butter in a microwave-safe bowl in the microwave or in a pot on the stovetop burner. Then pour the melted butter into a large bowl.

Add the white granulated sugar to the melted butter and whisk until combined. Take a medium to large lemon and zest it. I love using my microplane zester.

Add the lemon zest to the bowl. Then cut the lemon in half and squeeze half of it into the bowl. You will get about 2 tablespoons of lemon juice which is perfect. You can always add more or less if you like as well.

Now add the vanilla extract and eggs and whisk until combined. Follow that up with the milk and greek yogurt. You can also use sour cream if you like.

Step 3: Finish the muffin batter

Mix in the dry ingredients about a third at a time. Use the whisk for the first third, and then after that it will be too thick, so switch to a wooden spoon or sturdy spatula.

You may also use a hand mixer or stand mixer if you like. And there you have it, the lemon poppy seed muffins batter is ready to go. Super easy right?

Next, line a muffin pan, you may need two, with paper cups. Or you can spray it with cooking spray. Use spoons or an ice cream scoop and fill up each cup/cavity all the way.

You should be able to get around 16 large muffins or 24 small muffins. You can probably get 12 really large muffins if you like. The batter will be mounded higher then the pan.

Step 4: Bake the lemon poppy seed muffins

Place the pan in the preheated oven and bake for 12 to 18 minutes. Most likely it will be 15 to 16 minutes. Bake them until they are lightly golden brown on top and a toothpick comes out clean when poked in the center.

Allow the muffins to cool for about 10 minutes in the pan then transfer them to a wire rack to cool completely.

Squeeze the lemon juice from the other half of the lemon into a small bowl. It will be about 2 tablespoons worth.

Add in the powdered sugar a little at a time, mixing in between. This will make the lemon glaze. You can make it as thin or as thick as you like.

Then you can dip the tops of the muffins in the glaze, especially with a thinner glaze. Or you can make the glaze thicker with a bit more powdered sugar, and add it to a piping bag. If you don’t have a piping bag you can use a sandwich bag and snip off the corner.

Now you can drizzle thick glaze on top of the muffins.

Allow the glaze to dry for about 5 minutes and then serve up those homemade lemon poppy seed muffins! Enjoy!

How long do lemon poppy seed muffins last?

Store the muffins in an airtight container at room temperature for 2 to 3 days. Otherwise place them in the fridge for 5 to 6 days. You may also freeze them if you like. I recommend freezing them without the glaze on top. Then when you want to serve them, thaw them out, and quickly make the glaze and glaze the tops at that time.

Here are other recipes that you may like:

Homemade English Muffins

Pumpkin Muffins

Applesauce Muffins

Chocolate Banana Muffins

Japanese Souffle Pancakes

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5 from 3 votes

Lemon Poppy Seed Muffins

Do you like homemade muffins? Try these super yummy lemon poppy seed muffins. The muffins themselves are light and not too sweet, with a nice lemon flavor. Then top them off with a sweet lemon glaze. So good!

Prep Time20 minutes mins

Cook Time15 minutes mins

Cooling Time10 minutes mins

Total Time45 minutes mins

Course: Breakfast, Brunch, Snack

Cuisine: American

Keyword: fluffy, soft, sweet

Servings: 16 people

Calories: 226kcal

Author: Matt Taylor

Equipment

• Bowls
• Whisk
• spoon
• Cupcake/Muffin pan
• Paper muffin/cupcake cups
• Ice cream scoop (optional)
• Spatula
• Zester

Ingredients

Muffins

• 2 1/2 cups of all-purpose flour for a lighter muffin use 2 1/4 cups (300g)
• 2 tsp. baking powder 10g
• 1/2 tsp. baking soda 3g
• 1/2 tsp. salt 2g
• 2 Tbsp. poppy seeds 18g may use more or less
• 1/2 cup butter melted (salted or unsalted) if using salted reduce the actual salt added to 1/4 tsp. (113g)
• 1 cup white granulated sugar 200g
• zest from 1 lemon can use more or less
• 1 tsp. vanilla extract 5ml
• 2 Tbsp fresh lemon juice can add more or less (30ml)
• 2 large eggs
• 1/2 cup milk whole, 2%, 1%, skim, almond, etc. (120ml)
• 1 cup whole milk greek yogurt or just 1 7-oz container 200g

Glaze

• 2 Tbsp. lemon juice 30ml
• 1 to 1/4 cups of powdered sugar 200 to 250g

Instructions

• Preheat the oven to 400 F/205 C. Make sure the main rack is in the middle position. In a medium bowl whisk together the flour, salt, baking powder, baking soda, and poppy seeds.
• Melt the butter in the microwave or on the stovetop then pour it into a large bowl. Add the sugar and whisk until well combined.
• Zest one full lemon and add it to the mixture. Then add about two tablespoons of lemon juice, which is approximately the juice from half of the lemon. Add the vanilla extract as well and mix everything until well combined. Mix in both of the eggs.
• Mix in the milk and the yogurt. You can use sour cream too if you don't want to use yogurt.
• Finally, mix in the dry ingredient mixture a little at a time until well combined. Start with the whisk, and then switch to a wooden spoon or sturdy spatula. Or use an electric mixer. And now the lemon poppy seed muffin batter is ready to go.
• Line a muffin pan with paper cups or spray it with cooking spray. Then use an ice cream scoop or spoons to fill up each cavity with batter. You will probably have enough to make 16 muffins, depending on how much you fill each cavity up.
• Now bake the muffins for 12 to 18 minutes until they are slightly golden brown on top and a toothpick comes out clean after being poked in the center. Allow them to cool for 10 minutes in the pan then transfer to a wire rack to cool completely.
• Pour the lemon juice into a medium bowl and add the powdered sugar about 1/3rd at a time until incorporated. You may need more depending on the consistency that you want. Dip the tops of the muffin in the glaze. or you can make the glaze even thicker and place it in a piping bag or plastic bag with the corner snipped off and drizzle glaze on the tops of the muffins.
• Allow the glaze to set for 5 to 10 minutes, then serve. Enjoy!

Video

How to Make Lemon Poppy Seed Muffins | Easy Homemade Muffin Recipe

Notes

NOTE: 1 medium to large lemon gives you about 3 to 4 tbsp of lemon juice. 1 large lemon is sufficient for this recipe, for both the juice and the zest.

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

Nutrition

Calories: 226kcal

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