Home > Desserts > Lemon Poppy Seed Muffins Lemon Poppy Seed Muffins January 21, 2017 | 9 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 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. 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. 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. 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. 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. 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: Mini Muffins (4 Different Ways!) Pumpkin Muffins Chocolate Muffins Pistachio Muffins Healthy Zucchini Muffins FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Lemon Poppy Seed Muffins 5 from 4 votes - Review this recipe 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! SAVE TO RECIPE BOX Print Recipe Lemon Poppy Seed Muffins 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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 minutes Cook Time 18 minutes minutes Total Time 38 minutes minutes Servings 14 muffins Chelsea Lords Calories 183kcal Author Chelsea Lords Cost $6.54 EquipmentMuffin tin, zester, juicer IngredientsWet 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▢ 1-3/4 cups white all-purpose flour▢ 2 tablespoons corn starch▢ 1 teaspoon baking soda▢ 1 teaspoon baking powder▢ 1/2 teaspoon salt▢ 1 tablespoon poppy seeds▢ Optional: coarse sparkling sugarGlaze▢ 1 cup powdered sugar▢ 1-2 tablespoons lemon juice▢ Tiny pinch of salt InstructionsPREP: 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. 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. 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 NotesEnsuring 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 FactsServing: 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I’m a little confused about the eggs in the recipe, they need to be separated but mixed together after? Reply