Lemon Poppy Seed Muffins Recipe

square image of a lemon poppy seed muffin with glaze that has had the wrapper removed

4.50 from 2 votes

Lemon Poppy Seed Muffins Recipe

Lemon Poppy Seed Muffins are soft and fluffy with bright lemon flavor and a tender crumb, making them a simple bakery-style treat!

Course Breakfast

Cuisine American

Keyword lemon poppy seed muffins

Prep Time 10

Cook Time 15

Cooling Time 30

Total Time 55

Servings muffins

Calories 223kcal

Author Aubrey

Equipment

Ingredients

Muffins

1 ½ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 tablespoons poppy seeds
⅓ cup unsalted butter at room temperature
¾ cup granulated sugar
2 large eggs
⅔ cup vanilla Greek yogurt
½ teaspoon vanilla extract
2 tablespoons lemon zest
3 tablespoons lemon juice freshly squeezed

Glaze

1 cup powdered sugar
2 tablespoons lemon juice freshly squeezed, plus more as needed

Instructions

Preheat your oven to 425 degrees F. Line a muffin tin with cupcake liners. Set aside.
In a medium mixing bowl, sift 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, and 2 tablespoons poppy seeds together. Set aside.
In a large mixing bowl, beat 1/3 cup unsalted butter on high speed until it is creamy, about 90 seconds. Then add 3/4 cup granulated sugar and beat together for 1 minute. Add 2 large eggs, 1/2 teaspoon vanilla extract, 2 tablespoons lemon zest, and 2/3 cup vanilla Greek yogurt, and mix until just combined. Then add in 3 tablespoons lemon juice and stir to mix.
Add the flour mixture to the wet ingredients a little at a time, just until combined. Fill each lined muffin tin cup 3/4 full with the muffin batter.
Bake for 5 minutes at 425F. Then turn the oven down to 350 degrees F and bake for another 10 minutes or until a toothpick comes out clean
Remove from the oven, carefully remove from the muffin tin, and let cool on a wire rack.
Make glaze by whisking 1 cup powdered sugar and 2 tablespoons lemon juice together until it has a drizzling consistency. Drizzle over the cooled muffins.

Notes

Substitution Tip: You can swap the vanilla yogurt for an equal amount of sour cream. If using plain sour cream, add an extra 1/2 teaspoon vanilla extract and 1 to 2 tablespoons sugar for the closest flavor.

Nutrition