Lemon Poppy Seed Muffins

by

Lemon Poppy Seed Muffins

Course: Breakfast
Cuisine: American
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 20 minutes
Total Time: 1 hour
Servings: 12 muffins

Tender, zesty, and topped with a light lemon glaze, these Lemon Poppy Seed Muffins are made with Greek yogurt and pantry staples. They’re quick to prepare and perfect for breakfast or an afternoon snack.

Equipment

  • Muffin pan
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons

Ingredients

Muffins:

  • ½ cup Greek yogurt, room temperature
  • ½ cup fresh lemon juice, room temperature
  • 1 cup granulated sugar
  • 3 tablespoons lemon zest
  • ½ cup salted butter, room temperature
  • 2 large eggs, room temperature
  • 2 cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • ½ teaspoon salt

Glaze:

  • ½ cup powdered sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon whole milk

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a muffin pan with liners or grease well with non-stick spray.
  2. Mix Yogurt & Lemon Juice: In a small bowl, whisk together the Greek yogurt and lemon juice until smooth.
  3. Lemon Sugar: In another small bowl, combine the sugar and lemon zest. Rub together with your fingers to release the oils and intensify the lemon flavor.
  4. Cream Butter & Sugar: In a medium bowl, cream the butter with the lemon sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
  5. Combine Wet Ingredients: Stir the yogurt-lemon mixture into the butter mixture until well combined.
  6. Combine Dry Ingredients: In a large bowl, whisk together the flour, poppy seeds, baking powder, and salt. Make a well in the center.
  7. Mix Batter: Pour the wet mixture into the dry ingredients. Gently stir just until combined. Do not over-mix. Some small lumps are okay.
  8. Rest Batter: Divide batter evenly among 12 muffin cups. Optionally, let the batter rest in the pan for 20 minutes at room temperature before baking. This helps the muffins rise better.
  9. Bake: Bake at 425°F for 5 minutes. Then, reduce heat to 350°F (175°C) and bake for an additional 12–15 minutes. Muffins are done when golden and a toothpick inserted into the center comes out clean or with a few crumbs.
  10. Cool & Glaze: Let muffins cool for at least 10 minutes. In the meantime, mix powdered sugar, lemon juice, and milk for the glaze. Adjust lemon juice for desired consistency. Drizzle over cooled muffins.

Tips & FAQ

Can I substitute the Greek yogurt?
Yes, sour cream is a great alternative.

Can I make these without poppy seeds?
Yes, the recipe will still work and taste great.

Can I use oil instead of butter?
Yes, use the same amount of a neutral oil. Butter does add a richer flavor.

Can I make the batter ahead of time?
Yes, refrigerate for up to 3 days. Stir gently before baking.

How can I tell the muffins are done?
Edges should be golden and domed. A toothpick in the center should come out clean or with soft crumbs.

How should I store them?
Keep in an airtight container at room temperature for 3 days or in the fridge for 5 days.

Can I freeze them?
Yes, without glaze. Store in a freezer bag for up to 3 months. Glaze after thawing.

Nutrition (Per Muffin)

  • Calories: 256 kcal
  • Carbs: 40 g
  • Protein: 4 g
  • Fat: 9 g (5 g saturated)
  • Sugar: 22 g
  • Fiber: 1 g
  • Cholesterol: 48 mg
  • Sodium: 180 mg
  • Calcium: 74 mg
  • Iron: 1 mg
  • Vitamin C: 6 mg

 

Leave a Comment