Lemon Poppy Seed Muffins

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

5 from 2 votes

Incredibly delicious Lemon Poppy Seed Muffins—soft, citrusy, and finished with a sweet glaze drizzle! Plus, you only need one bowl!

Prep Time20

Cook Time18

Total Time38

Course: Breakfast, Dessert, Snack

Cuisine: American, Vegetarian

Keyword: lemon poppy seed muffins

Servings: muffins

Author: Chelsea Lords

Cost: $6.54

Equipment

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 granulated sugar
1-1/2 teaspoons lemon extract
1 lemon
4 tablespoons milk at room temperature; I use whole

Dry Ingredients

1-3/4 cups all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon poppy seeds
Coarse sparkling sugar optional

Glaze

1 cup powdered sugar
1 lemon
1/8 teaspoon salt

US - Metric

Instructions

Preheat oven to 350°F (175°C). Generously coat a muffin pan with cooking spray. Measure and set out your eggs, yogurt, and milk to reach room temperature (see note 1). Zest the lemons with a zester to get 1 tablespoon lemon zest and juice with a citrus juicer to get 2 tablespoons lemon juice.
In a large bowl, combine all the wet ingredients except the milk. Whisk until smooth and well-blended.
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.
Pour in the milk and mix until smooth and incorporated.
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 about 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.
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 pipe over the muffins. Glaze only the muffins you want to enjoy the same day!

Notes

Note 1: 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.

Storage: Store lemon poppy seed muffins in an airtight container at room temperature for 3 days, refrigerate for up to a week, or freeze for 1–3 months.

Nutrition