Go Back
+ servings
Half of a lemon poppy seed muffin on top of other muffins.
Print Recipe
No ratings yet

Lemon Poppy Seed Muffins

You can make these soft and moist lemon poppy seed muffins in 30 minutes from start to finish! They are delicious and easy to make!
Prep Time15 mins
Cook Time14 mins
Total Time29 mins
Course: Breakfast, Dessert
Cuisine: American
Servings: 12 muffins
Calories: 241kcal
Author: Meymi


Lemon Muffin Batter

  • 280 grams (2 cups) all-purpose flour, dip and sweep
  • 2 and ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • teaspoon salt (optional)
  • 1 and ½ 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.

Lemon Glaze

  • 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.


*If you don't have enough lemon that will give you 2 tablespoons of packed lemon zest, you should add the optional glaze on top for sure so your muffins won't lack the lemon flavor.
**You can melt the butter halfway and then remove it from the heat and stir.  This way it will cool easily and won't cook the eggs. 
How to Store: You can keep these muffins in an airtight container at room temperature for up to 3 days and in the freezer for up to 3 months.
The calorie information above is an estimate that is provided by an online nutrition calculator without a glaze. If you add the glaze, it is 269 kcal per muffin. 


Calories: 241kcal | Carbohydrates: 34g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 181mg | Potassium: 106mg | Fiber: 2g | Sugar: 14g | Vitamin A: 314IU | Vitamin C: 7mg | Calcium: 106mg | Iron: 2mg