Lemon Poppy Seed Muffin Recipe

angled shot of moist lemon muffins with glaze on cooling rack

Course: Breakfast

Cuisine: American

Keyword: lemon poppy seed muffins, muffin recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 273kcal

Author: Chef Jessica Formicola

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.

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Equipment

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