Lemon Poppy Seed Muffins (Printable)

Zesty lemon muffins with a tender crumb and crunchy poppy seeds, finished with a lemony glaze.

# What You'll Need:

→ Muffins

01 - 2 cups all-purpose flour
02 - 2/3 cup granulated sugar
03 - 2 tablespoons poppy seeds
04 - 2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/4 teaspoon salt
07 - 2 large eggs
08 - 1 cup plain Greek yogurt or sour cream
09 - 1/2 cup unsalted butter, melted and cooled
10 - Zest of 2 lemons
11 - 1/4 cup freshly squeezed lemon juice
12 - 1 teaspoon vanilla extract

→ Glaze

13 - 1 cup powdered sugar
14 - 2-3 tablespoons freshly squeezed lemon juice
15 - Zest of 1 lemon

# Directions:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or lightly grease with butter.
02 - In a large bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt until well combined.
03 - In a separate bowl, whisk eggs, Greek yogurt, melted butter, lemon zest, lemon juice, and vanilla extract until smooth and creamy.
04 - Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix—the batter should remain slightly lumpy.
05 - Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
06 - Bake for 16-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
07 - Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk together powdered sugar and lemon juice until smooth and pourable. Add more lemon juice if needed for desired consistency.
09 - Drizzle the glaze over the cooled muffins. Sprinkle with extra lemon zest if desired. Serve immediately or store in an airtight container.

# Expert Tips:

01 -
  • These muffins strike that perfect balance between tangy and sweet, like sunshine wrapped in a paper liner
  • The poppy seeds add this satisfying little crunch that makes every bite interesting
  • That lemon glaze on top transforms a regular breakfast into something that feels like a bakery treat
02 -
  • Overmixing the batter is the fastest way to make tough muffins, so stop as soon as the flour disappears
  • These actually taste better the next day when all the lemon flavors have had time to settle into the crumb
  • If your glaze is too thick, add lemon juice one teaspoon at a time, and if it's too thin, whisk in more powdered sugar
03 -
  • Room temperature ingredients blend together more easily, so take your eggs and yogurt out about 20 minutes before you start
  • Grate your lemons before juicing them, it's much easier to hold onto the fruit while it's still firm

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