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Lemon Poppy Seed Muffins Recipe

Bright, zesty lemon paired with the subtle crunch of poppy seeds makes these muffins a perfect treat for any time of day. With a burst of citrus and a soft, fluffy texture, they’re a delightful addition to your table.
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Course: Breakfast, Snack
Cuisine: American
Keyword: Lemon Poppy Seed Muffins Recipe
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12 muffins

Ingredients

  • ½ cup unsalted butter melted
  • ⅔ cup granulated sugar*
  • 2 large eggs
  • 1 cup whole milk Greek yogurt
  • 2¼ cups all-purpose flour spooned and leveled
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ½ cup milk
  • ¼ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 teaspoon vanilla extract
  • Lemon Glaze optional

Instructions

  • Begin by preheating your oven to 400°F. Lightly grease a 12-cup muffin tin or line it with muffin liners for easy removal.
  • In one bowl, combine the flour, baking powder, baking soda, and salt. Whisk these together until evenly mixed.
  • In another large mixing bowl, beat together the yogurt, eggs, sugar, melted butter, milk, lemon juice, lemon zest, and vanilla extract until smooth and creamy.
  • Slowly incorporate the dry mixture into the wet ingredients, gently stirring until just combined. Take care not to overmix. Gently fold the poppy seeds into the batter.
  • Using a ⅓-cup measure, evenly divide the batter into the prepared muffin tin.
  • Bake in the preheated oven for about 17 to 22 minutes, or until the tops of the muffins are golden and spring back when lightly pressed. Insert a toothpick into the center of one muffin, and if it comes out clean, they’re ready. Allow the muffins to cool in the pan for around 10 minutes, then transfer them to a wire rack to cool completely.
  • If desired, drizzle the cooled muffins with lemon glaze for an extra burst of flavor. Enjoy!

Notes

  • For naturally sweetened lemon poppy seed muffins, replace the sugar with maple syrup.
  • Omit the milk to balance the extra liquid from the maple syrup.
  • The muffin batter should be thick; if it feels too thick or dry, add milk 1 tablespoon at a time to moisten it.
  • Avocado oil or vegetable oil can be used as substitutes for butter.
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