If you are a lemon lover, you’ll love these lemon poppy seed muffins that are soft, moist and fluffy. These muffins are perfect for breakfast, snack or dessert. It takes only 30 minutes from start to finish!
Today I share my light and lemony muffins with poppy seeds. They are delicious yet as easy as my other muffin recipes; you don’t need a mixer.
You can have these poppy seed muffins as they are or add a simple lemon glaze.
The lemon zest makes these muffins lemony. If you don’t add enough lemon zest into the batter, I suggest you add the glaze for sure, so these muffins don’t lack the lemon flavor. As I don’t use lemon extract, the lemon zest amount is very important.
Lemon and the poppy seeds with a little crunch complement each other so well in these muffins.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Lemon-I use lemon zest and fresh lemon juice in the batter. This is optional but if you want to add lemon glaze on top, you’ll need lemon juice along with powdered sugar.
- Sugar-I use granulated sugar.
- Flour-I use all-purpose flour. Flour gives structure.
- Poppy seeds-I use 2 tablespoons for 12 muffins.
- Baking powder and baking soda-I use these two as leaveners for the best results.
- Eggs-They give structure.
- Milk-It gives moisture. I use whole milk but with 2% works too.
- Yogurt-It keeps the muffins moist besides improving the flavor.
- Butter-I use melted butter for moisture.
Step by step instructions
First I place the flour, baking powder, baking soda and poppy seeds in a large bowl and stir with a whisk. I set aside the bowl.
Then I combine lemon zest and sugar in a medium bowl to increase the lemon flavor. You can either rub with your fingertips or use a fork.
Next, I add eggs and stir with a whisk for almost 20 seconds or so to combine.
I add the melted butter, lemon juice, milk and yogurt and stir with a whisk.
Finally, I pour the wet ingredients into flour mixture and gently stir with a whisk without overmixing to avoid dense muffins.
I divide the batter evenly among the 12-cup muffin tin. Then I bake for 14 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the edges of the muffins are golden brown.
I let the muffins stay in the pan for 10 minutes before transferring them to a wire rack to cool completely.
If you want to make a glaze, you can make it while the muffins are cooling. It is as simple as whisking powdered sugar and lemon juice. You can use a small whisk or a spoon to stir.
You can add a little bit more lemon juice if it needs more liquid. If you find it very lemony, you can add a little bit of water instead of lemon juice.
Once the muffins are cooled, you can drizzle the glaze. You can drizzle with a spoon or even with a whisk.
I hope you enjoy this lemon poppy seed muffin recipe so much!
If you like poppy seeds and curry, you should try my savory curry cookies with poppy seeds.
Other muffin recipes you may like
- Strawberry Cream Cheese Muffins
- Raspberry Muffins
- Pear Muffins
- Banana Oatmeal Chocolate Chip Muffins
- Blueberry Chocolate Chip Muffins
- Orange Blueberry Muffins
Other lemon recipes you may enjoy!
- Lemon Curd Bars
- Lemon Curd Cookies
- Lemon Slice and Bake Cookies
- Lemon Curd Mousse
- Lemonade with Honey and Mint
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Lemon Poppy Seed Muffins
Lemon Muffin Batter
- 280 grams (2 cups) all-purpose flour, dip and sweep
- 2 and ½ teaspoons baking powder
- ½ teaspoon baking soda
- ⅛ teaspoon salt (optional)
- 2 tablespoons poppy seeds
- 150 grams (¾ cup) granulated sugar
- 18 grams (packed 2 tablespoons-zest of 3 large lemons) lemon zest*
- 2 large eggs, room temperature
- 80 grams (⅓ cup) milk, room temperature
- 165 grams (⅔ cup) plain yogurt
- 115 grams (½ cup) unsalted butter, melted**
- 45 grams (3 tablespoons) fresh lemon juice, sieved
Lemon Glaze (optional)
- 85 grams (9 tablespoons /3 oz) powdered sugar
- 20 grams (1 tablespoon and 1 teaspoon) fresh lemon juice, sieved
Lemon Muffin Batter
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Place the flour, baking powder, baking soda, salt (if using) and poppy seeds in a large bowl and stir with a whisk. Set aside.
- Combine the sugar and lemon zest in a medium bowl. You can either rub with your fingers or stir with a fork to bring the lemon flavor out.
- Add the eggs and whisk for almost 20 seconds or until combined well.
- Mix in the melted butter, lemon juice, milk and yogurt.
- Pour the wet ingredients into dry ingredients (flour mixture) and mix until just combined. Don’t overmix the batter so you will have light muffins.
- Fill 12 paper liners to the top with batter.
- Bake for 14 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the edges of the muffins are golden brown. Let the muffins stay in the pan for 10 minutes before transferring them to a wire rack to cool completely.
- Place the powdered sugar and lemon juice in a small bowl and stir with a spoon or a small whisk. If you think it needs more liquid you can add a little bit more lemon juice but if you find it too lemony, instead of lemon juice you can add a little bit of water. Once muffins are cooled, you can drizzle the glaze over them with a spoon or even with a whisk.