Lemon Poppy Seed Muffins

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GREEK YOGURT LEMON POPPYSEED MUFFINS. Made with healthier ingredients! via chelseasmessyapron.com

Try these best-ever Lemon Poppy Seed Muffins; they’re effortlessly made in one bowl, irresistibly moist, bursting with citrus, and topped with a sweet glaze drizzle!

Lemon poppy seed muffin with a fresh bite mark, revealing its moist interior, and adorned with creamy frosting.

Lemon Poppy Seed Muffins

When I’m crunched for time, these lemon poppy seed muffins are my go-to, quick-fix recipe. Just dump, mix, and bake—no need for a stand mixer, creaming butter, or separating wet and dry ingredients – just one bowl, a whisk, and a spatula will do the trick!

But just because these are quick and easy doesn’t mean they aren’t downright delicious! These bakery-style, tall rising, sweet and moist muffins are nothing short of incredible.

What’s the secret? Greek yogurt. It thickens the batter which allows us to cut down on flour delivering ultra-moist muffins.

Separated wet and dry ingredients for baking.

Lemon Poppy Seed Muffins Ingredients

  • Eggs: Make sure they’re at room temp as cold eggs can harden the fats leading to uneven baking.
  • Greek Yogurt: Imparts sweetness and moisture; can be replaced with sour cream if needed.
  • Vegetable Oil: Provides moisture for a tender crumb.
  • White Sugar: Sweetens and helps with browning.
  • Lemon Extract: Intensifies the lemony flavor; if unavailable, increase lemon zest slightly.
  • Lemon Juice & Zest: Fresh is best! Zesting before juicing is easier, and avoid the white pith which can be bitter.
  • Whole Milk: Creates a rich batter; for dairy-free, plant-based milk can be used.
  • Flour: Forms the muffin structure.
  • Cornstarch: Softens proteins in the flour for a finer crumb.
  • Baking Soda & Baking Powder: Leavening agents that make the muffins rise; ensure they’re fresh for best results.
  • Salt: Enhances flavor.
  • Poppy Seeds: Adds a slight crunch and visual appeal.

Whisking wet ingredients with dry ingredients being added.

How To Make Lemon Poppy Seed Muffins

  • Heat oven to 350°F and grease a muffin tin.
  • Let eggs, yogurt, and milk reach room temp.
  • In a bowl, whisk together wet ingredients.
  • Sprinkle dry ingredients on top. Mix.
  • Mix in milk until smooth.
  • Fill muffin tin with batter. Bake.
  • Cool in tin for 5 minutes, then transfer to a cooling rack.
  • For glaze, combine powdered sugar, lemon juice, and a pinch of salt.
  • Drizzle over cooled muffins.

QUICK TIP

Ensuring the wet ingredients are all at room temperature ensures even mixing and better texture, as they blend more smoothly and help achieve a consistent batter.

Batter for the lemon poppy seed muffin recipe being scooped into a muffin tin.

FAQs

  • Why do people put poppy seeds in muffins? Poppy seeds add a pleasant nutty flavor and a slight crunch to muffins, enhancing the flavor and texture.
  • Are poppy seed muffins good for you? While poppy seeds have nutritional benefits like fiber and minerals, it depends on its other ingredients and portion size.
  • Are poppy seed muffins safe for toddlers? In moderation, poppy seed muffins are generally safe for toddlers. If you are concerned, consult with a pediatrician.
  • Are poppy seeds safe to eat? Yes, poppy seeds are safe to eat, but it’s always best to consume them in moderation.

Freshly baked lemon poppy seed muffins straight out of the oven.

Recipe Tips

  • Use fresh lemon juice and zest for brighter flavor.
  • Avoid over-mixing to maintain a tender muffin texture.
  • Check muffins a few minutes early to avoid over-baking; they should spring back when lightly touched.
  • Remove muffins from the tin soon after baking to prevent soggy bottoms.
  • Let muffins cool slightly before glazing to prevent sogginess.

Close-up of a lemon poppy seed muffin with a fresh bite mark, revealing its moist interior, and adorned with creamy frosting.

STORAGE

Storing And Freezing Lemon Poppy Seed Muffins

Store lemon poppy seed muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week; for longer storage, freeze and consume within 1-3 months.

More Muffin Recipes:

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Lemon Poppy Seed Muffins

5 from 4 votes
Try these best-ever Lemon Poppy Seed Muffins; they're effortlessly made in one bowl, irresistibly moist, bursting with citrus, and topped with a sweet glaze drizzle!
Lemon poppy seed muffin with a fresh bite mark, revealing its moist interior, and adorned with creamy frosting.
Print Recipe

Lemon Poppy Seed Muffins

Lemon poppy seed muffin with a fresh bite mark, revealing its moist interior, and adorned with creamy frosting.
5 from 4 votes
Try these best-ever Lemon Poppy Seed Muffins; they're effortlessly made in one bowl, irresistibly moist, bursting with citrus, and topped with a sweet glaze drizzle!
Course Breakfast, Dessert, Snack
Cuisine American, Vegetarian
Keyword lemon poppy seed muffins
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 14 muffins
Chelsea Lords
Calories 183kcal
Cost $6.54

Equipment

  • Muffin tin, zester, juicer

Ingredients

Wet Ingredients

  • 2 large eggs, at room temperature
  • 1/2 cup honey vanilla greek yogurt, at room temperature (or use sour cream)
  • 1/2 cup vegetable oil
  • 3/4 cup white sugar
  • 1-1/2 teaspoons lemon extract
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 4 tablespoons milk, at room temperature (we use whole)

Dry Ingredients

Glaze

  • 1 cup powdered sugar
  • 1-2 tablespoons lemon juice
  • Tiny pinch of salt

Instructions

  • PREP: Preheat oven to 350°F (175°C). Generously coat a Muffin Tin with cooking spray. Measure and set out your eggs, yogurt, and milk to reach room temperature. Zest the lemons with a microplane and then juice with a citrus juicer.
  • WET: In a large mixing bowl, combine all the wet ingredients EXCEPT the milk. Whisk until smooth and well-blended.
    Whisking wet ingredients with dry ingredients being added.
  • DRY: Over the wet ingredients, evenly sprinkle the flour, then layer on the other dry ingredients. Gently mix everything together with a spatula until just combined, ensuring there are no dry streaks.
  • FINISH BATTER: Pour in the milk and mix until smooth and incorporated.
  • BAKE: Spoon batter into a 1/4 cup measuring cup to perfectly fill it to the top. Then scoop that batter out into each muffin cavity. This should yield ~14 muffins. Optional: sprinkle 1/4 up to 1/2 tsp coarse sparkling sugar atop each muffin. Place the tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
    Batter for the lemon poppy seed muffin recipe being scooped into a muffin tin.
  • COOL: Once baked, remove the muffins from the oven. Allow them to cool in the tin for 5 minutes. After that, gently remove the muffins and place them on a cooling rack. Let them cool for an additional 10-15 minutes.
  • GLAZE: Whisk together glaze ingredients adding lemon juice gradually until you have a thick glaze. Transfer to a plastic bag and seal. Cut off the tip and then pipe over the muffins. Glaze only the muffins you want to enjoy the same day!
  • STORAGE: Store lemon poppy seed muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week; for longer storage, freeze and consume within 1-3 months.

Recipe Notes

Ensuring the wet ingredients are all at room temperature ensures even mixing and better texture, as they blend more smoothly and help achieve a consistent batter.

Nutrition Facts

Serving: 1serving | Calories: 183kcal | Carbohydrates: 20.5g | Protein: 2.1g | Fat: 8.8g | Cholesterol: 26.7mg | Sodium: 103.8mg | Fiber: 0.4g | Sugar: 12g

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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9 Comments

  1. I’m a little confused about the eggs in the recipe, they need to be separated but mixed together after?

    1. Sorry to be confusing! You just need 1 full egg and 1 egg yolk in this recipe 🙂

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