There’s nothing quite like a batch of freshly baked lemon poppy seed muffins to brighten your day! These muffins are light, fluffy, and bursting with zesty flavor — perfect for a breakfast treat or an afternoon snack. Even better? They’re incredibly simple to whip up.
Why You’ll Love Them
The reasons to adore these lemon poppy seed muffins are endless, but here are a few.
- Moist texture – Due to the vegetable oil and vanilla Greek yogurt, these muffins have an incredibly moist crumb without being greasy.
- Bold lemon flavor – Not only do we use fresh lemon juice, but also lemon zest in both the muffin batter and glaze for the perfect bright lemon flavor.
- Great for meal prep – These muffins freeze beautifully, so they’re great for prepping ahead of time and thawing when you need a quick breakfast.
Gather This
Made with mostly pantry ingredients, these lemon poppy seed muffins couldn’t be easier. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.
- Lemon – We will use both fresh lemon juice and lemon zest in the muffin batter and the glaze on top. Refrain from using bottled lemon juice as the flavor isn’t as punchy.
- Vanilla Greek yogurt – Adding yogurt to muffin batter not only adds extra moisture for a tender crumb, but the acidity also helps to activate the baking soda for a fluffier rise.
- Vegetable oil
- Whole milk
- Eggs
- Vanilla extract
- Flour
- Sugar
- Poppy seeds
- Baking powder
- Baking soda
- Fine sea salt
- Powdered sugar
- Heavy cream
Variations
If you want to make these bakery-style lemon muffins your own, here are some creative swaps and additions to try.
- Orange Zest – Switch out the lemon for orange to give your muffins a sweeter, mellower citrus flavor.
- Blueberries – Toss in a handful of fresh blueberries for an extra burst of fruity sweetness in every bite.
- Almond Extract – Replace vanilla extract with a splash of almond extract and top with sliced almonds for a different, nutty twist.
- Crushed Nuts – Add some chopped pecans or walnuts on top before baking for extra crunch.
- Coconut Flakes – Coconut adds a tropical note that pairs wonderfully with lemon.
Notes and Tips
These lemon poppy seed muffins are easy to make, but follow these tips to ensure they come out perfectly.
- Don’t overmix – Mix the batter until just combined- small lumps are fine and actually preferred. Over mixing the batter creates too much gluten resulting in tough and dense muffins.
- Stop zesting when you see white – If you zest the pith (the white part of the lemon rind,) it will result in a bitter tasting zest and batter.
- Fill cups 3/4 way full – To ensure proper texture and rise, make sure to fill the muffin cups 3/4 of the way full.
Common Questions about Lemon Poppy Seed Muffins
Why don’t lemon poppy seed muffins brown on top?
These muffins stay light in color because of the high moisture content and absence of browning agents like butter or milk solids.
Can I make this recipe without poppy seeds?
Yes! You can omit the poppy seeds or substitute them with chia seeds or a small amount of finely chopped nuts.
Lemon Poppy Seed Muffin Recipe
Make ultra-moist lemon poppy seed muffins with real lemon zest and a quick lemon glaze. Simple steps, tall domes, and freezer-friendly for busy mornings.
Servings:
Ingredients
For the muffins:
- 1 1/2 cups vanilla Greek yogurt
- 3/4 cup vegetable oil
- 1/4 cup whole milk
- 3 tablespoons fresh lemon juice
- 3 tablespoon fresh lemon zest
- 2 eggs
- 1 teaspoon vanilla extract
- 3 cups flour
- 1 cup sugar
- 2 tablespoons poppy seeds
- 1 tablespoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
For the glaze:
- 1 1/2 cups powdered sugar
- 1 tablespoon heavy cream
- 2 teaspoons fresh lemon juice
- 2 teaspoons fresh lemon zest
- poppy seeds , for sprinkling, optional
Instructions
For the muffins:
- Preheat the oven to 350°F. Line 18 muffins tins with liners. Set aside.
- In a large mixing bowl, stir together the 1 1/2 cups vanilla Greek yogurt, 3/4 cup vegetable oil, 1/4 cup whole milk 3 tablespoons fresh lemon juice, 3 tablespoon fresh lemon zest, 2 eggs and 1 teaspoon vanilla extract.
- In a medium mixing bowl, whisk together the 3 cups flour, 1 cup sugar, 2 tablespoons poppy seeds, 1 tablespoons baking powder, 1 teaspoon baking soda 1 teaspoon fine sea salt to evenly combine.
- Add the dry ingredients to the wet ingredients, folding to combine until not dry patches remain. The batter will be thick, but also airy and fluffy. I do not recommend using a stand mixer.
- Fill the muffin cups 3/4 full (about 3 1/2 tablespoons). Bake for 22-25 minutes or until the tops spring back when lightly touched. Remove from the oven before the tops start to brown. Allow to cool before glazing, which is optional.
For the glaze:
- In a medium mixing bowl, whisk together the 1 1/2 cups powdered sugar, 1 tablespoon heavy cream , 2 teaspoons fresh lemon juice and 2 teaspoons fresh lemon zest until no lumps remain. Allow to sit for 5-10 minutes to set.
- Drizzle over each muffins and sprinkle with poppy seeds while still tacky.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
*If you don’t have self-rising, add 2 1/4 tablespoons baking powder and 1 tablespoon table salt
Storage: Store baked muffins in an airtight container in the fridge for up to 5 days. Let them come to room temperature or warm them slightly before eating.
Freezing: Place cooled unglazed muffins in a freezer-safe bag or container. Freeze for up to 3 months and thaw at room temperature before serving.
Nutrition
Calories: 273 kcal, Carbohydrates: 41 g, Protein: 5 g, Fat: 11 g, Saturated Fat: 2 g, Polyunsaturated Fat: 6 g, Monounsaturated Fat: 2 g, Trans Fat: 0.1 g, Cholesterol: 20 mg, Sodium: 206 mg, Potassium: 132 mg, Fiber: 1 g, Sugar: 24 g, Vitamin A: 45 IU, Vitamin C: 3 mg, Calcium: 56 mg, Iron: 1 mg
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Amazing! That carbonated lemon water adds such a delightful zing. Will definitely be making again.
I’m a sucker for lemon poppyseed everything ~ these muffins look great!
The zesty lemon flavor combined with the crunch of poppy seeds created a perfect balance that’s both refreshing and satisfying. They were incredibly moist and fluffy, making them an instant hit with my friends and family.
Easy and Healthy Recipe, trying this soon!
Love the fact that you use self-rising flour in these muffins, it makes them so easy to whip up! Delicious bright and summery muffin recipe, thank you!
These look delicious!!
Interesting recipe. Pinning to try it later 🙂 Stopping by from Daily Blog Boost