Lemon Poppy Seed Muffins

These soft and fluffy lemon poppy seed muffins are the perfect balance of sweet and tart. Topped with a lemon glaze, they are ready to eat in about 35 minutes! Make these for a sweet treat, a delightful breakfast, or bring them to your next brunch date! Use einkorn flour or any all-purpose wheat!

I recently discovered that lemon poppy seed muffins are one of my husband’s favorite treats. We’ve been married for almost 20 years and I have never made them (since I had no idea!). So I had to grab my family cookbook and whip up a batch right away.

Lemon Poppy Seed Muffins

Quick and easy to whip up, these are going to be your new favorite recipe for lemon poppy seed muffins! You can glaze them with the simple icing if you want, but you don’t have to. Just note that the muffins are not overly sweet as they count on the glaze to finish out the flavors!

Ingredients

Let’s take a look at the ingredients needed for this recipe. I’ve included a lot of optional swaps that you can make if needed, so be sure to read through the list! There is a full printable recipe with the directions and all the measurements at the end of the post too!

• Flour – We use all-purpose einkorn flour, which is the best for this recipe. If you need to use whole wheat flour, be sure to adjust the batter to be a cake batter consistency. This may mean adding some milk if the batter is too thick!
• Sugar – Regular white sugar is common here, but you can use maple or coconut sugar instead. If you want to use a liquid sweetener like maple syrup, be sure to add a bit more flour to reach the right consistency.
• Poppy Seeds – No substitute for this ingredient as it’s a main part of the flavor profile!
• Baking Power and Baking Soda – These two ingredients interact with the yogurt in the recipe to create an incredible rise!
• Salt – We use pink salt, but use whatever salt you have on hand. If using table salt, reduce the measurement by half.
• Yogurt – Plain yogurt, whole or low-fat, without flavoring, is best. Greek yogurt can be used, but it may require some milk to thin the mix as it has much less liquid than plain yogurt.
• Lemon Juice – I like to juice a lemon fresh for this recipe, but you can also use bottled lemon juice instead.
• Lemon Zest – Again, fresh is best! But use what you have available.
• Eggs – These are optional! If you want to omit the eggs, just increase the yogurt to 2 cups and reduce the bake time to 22 minutes (to avoid over browning).
• Butter – We use salted butter, but unsalted will work just as well. Use what you have!
• Powdered Sugar – Used in the glaze to get a very smooth texture. No replacements!

Instructions

Now for the fun part! Making the muffins! I like to double the batch and freeze half for later. If you do that, just wait to ice them until they have been thawed and are ready to serve!

1. Mix – Mix the wet ingredients in a bowl until well combined. Add the lemon zest and mix again.
2. Combine – Add the dry ingredients to the wet mixture and fold in gently. Be careful not to overmix or the muffins will be more dense.
3. Prep – Line a 12 capacity muffin tin with muffin liners and pre-heat the oven to 375°F.
4. Fill – Scoop the batter into each liner, filling each to the top and using all the batter. I like to use this portion scoop for even results!
5. Bake – Bake for 22-25 minutes or until the top is golden brown and the muffins pass a clean toothpick test.
6. Cool – Allow to cool for about 15 minutes before icing.
7. Glaze – Mix the powdered sugar with enough lemon juice to make a thick but flowing glaze. Glaze each muffin as desired and enjoy!

Even More Delicious Sweets to Try Next

• Banana Bread Muffins
• Easy Homemade Pumpkin Bread
• Classic Blueberry Muffins

Lemon Poppy Seed Muffins

These soft and fluffy lemon poppy seed muffins are the perfect balance of sweet and tart. Topped with a lemon glaze, they are ready to eat in about 35 minutes! Make these for a sweet treat, a delightful breakfast, or bring them to your next brunch date!

5 from 1 vote

Print Pin Rate

Course: Bread, Breakfast, Dessert

Cuisine: American

Keyword: Easy Lemon Poppy Seed Muffin Recipe, Lemon Poppy Seed Muffins

Prep Time: 5 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 30 minutes minutes

Servings: 12 muffins

Calories: 303kcal

Cost: $10

Ingredients

Lemon Poppy Seed Muffins

• 3 cups all purpose flour (360g) (we use einkorn flour)
• 1 cup sugar
• 2 tbsp poppy seeds
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups plain yogurt
• 2 tbsp lemon juice
• 1 1/2 tbsp lemon zest
• 2 eggs
• 8 tbsp butter melted

Glaze

• 1/2 cup powdered sugar
• 1 tbsp lemon juice

Instructions

• Mix the wet ingredients in a bowl until well combined. Add the lemon zest and mix again.
• Add the dry ingredients to the wet mixture and fold in gently. Be careful not to overmix or the muffins will be more dense.
• Line a 12 capacity muffin tin with muffin liners and pre-heat the oven to 375°F.
• Scoop the batter into each liner, filling each to the top and using all the batter. I like to use this portion scoop for even results!
• Bake for 22-25 minutes or until the top is golden brown and the muffins pass a clean toothpick test.
• Allow to cool for about 15 minutes before icing.
• Mix the powdered sugar with enough lemon juice to make a thick but flowing glaze. Glaze each muffin as desired and enjoy!

Notes

Substitutions and Notes

Let’s take a look at the ingredients needed for this recipe. I’ve included a lot of optional swaps that you can make if needed, so be sure to read through the list! 

• Flour – We use all-purpose flour, which is the best for this recipe. If you need to use whole wheat flour, be sure to adjust the batter to be a cake batter consistency. This may mean adding some milk if the batter is too thick!
• Sugar – Regular white sugar is common here, but you can use maple or coconut sugar instead. If you want to use a liquid sweetener light maple syrup, be sure to add a bit more flour to reach the right consistency.
• Poppy Seeds – No substitute for this ingredient as it’s a main part of the flavor profile!
• Baking Power and Baking Soda – These two ingredients interact with the yogurt in the recipe to create an incredible rise!
• Salt – We use pink salt, but use whatever salt you have on hand. If using table salt, reduce the measurement by half.
• Yogurt – Plain yogurt, whole or low-fat, without flavoring is best. Greek yogurt can be used, but may require some milk to thin the mix as it has much less liquid than plain yogurt.
• Lemon Juice – I like to juice a lemon fresh for this recipe, but you can also use bottled lemon juice instead.
• Lemon Zest – Again, fresh is best! But use what you have available.
• Eggs – These are optional! If you want to omit the eggs, just increase the yogurt to 2 cups and reduce the bake time to 22 minutes (to avoid over browning).
• Butter – We use salted butter, but unsalted will work just as well. Use what you have!
• Powdered Sugar – Used in the glaze to get a very smooth texture. No replacements!

Nutrition

Nutrition Facts

Lemon Poppy Seed Muffins

Amount Per Serving (1 muffin)

Calories 303 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g38%

Trans Fat 0.3g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 51mg17%

Sodium 334mg15%

Potassium 110mg3%

Carbohydrates 48g16%

Fiber 1g4%

Sugar 23g26%

Protein 6g12%

Vitamin A 304IU6%

Vitamin C 3mg4%

Calcium 130mg13%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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