Go Back
–+ servings
Lemon Poppyseed Muffins

Lemon Poppyseed Muffins That Will Brighten Your Day

Delicious Lemon Poppyseed Muffins filled with bright flavor are perfect for breakfast or as a snack.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • ½ cup Unsalted Butter Melted
  • 1 cup Granulated Sugar Can use coconut sugar
  • 2 large Eggs Large
  • ½ cup Whole Milk Or almond milk for dairy-free
  • ½ cup Plain Greek Yogurt Or sour cream
  • ¼ cup Freshly Squeezed Lemon Juice Bottled is not recommended
  • 1 tablespoon Lemon Zest More can be used for stronger taste
  • 1 teaspoon Vanilla Extract Can omit if desired
  • 2 tablespoons Poppyseeds No direct substitute
  • 1½ cups All-Purpose Flour Or cake flour for softer texture
  • 2 teaspoons Baking Powder Ensure it’s fresh
  • ½ teaspoon Baking Soda Essential for leavening
  • ½ teaspoon Kosher Salt Sea salt is a good alternative
For the Glaze
  • 1 cup Powdered Sugar Can sift for smoother glaze
  • 2-3 tablespoons Freshly Squeezed Lemon Juice Use more for tangier taste

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Spoon or ice cream scoop

Method
 

Step‑by‑Step Instructions for Lemon Poppyseed Muffins
  1. Preheat your oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
  2. In a large bowl, combine melted butter and sugar, stir until smooth. Add eggs, milk, yogurt, lemon juice, and lemon zest, whisk until integrated.
  3. Gently add poppyseeds to the wet mixture, mixing until evenly distributed.
  4. In a separate bowl, whisk flour, baking powder, baking soda, and salt together. Gradually mix into wet ingredients just until combined.
  5. Fill muffin liners with batter, almost to the top.
  6. Bake at 425°F for 7 minutes, then reduce to 350°F and bake for 6-8 more minutes or until a toothpick comes out clean.
  7. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  8. To prepare the glaze, whisk powdered sugar and lemon juice until smooth. Adjust thickness as needed.
  9. Drizzle the glaze over the cooled muffins.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 50IUVitamin C: 2mgCalcium: 20mgIron: 1mg

Notes

Using fresh ingredients enhances the flavor. Don’t overmix the batter and cool before glazing for best results.

Tried this recipe?

Let us know how it was!