Lemon Poppy Seed Muffins

BakingLemonMuffinPoppy Seed

Perfect poppy seed muffins with lemon zest and a sugar lemon glaze.

Photography Credit: Elise Bauer

I love lemon poppy seed muffins!

This recipe is based on the same muffin recipe on which I based our lemon ginger muffins. The balance of flour, leavening, eggs and yogurt results in a light and fluffy muffin.

The important things to remember with making these lemon poppyseed muffins is to make sure your baking powder is no older than 6 months (it may not work if older), and to not over-mix the batter.

Lemon Poppy Seed Muffins Recipe

  • Prep time: 15 minutes
  • Cook time: 35 minutes
  • Yield: Makes 12 muffins


  • 3 cups of all-purpose flour
  • 1 Tbsp baking powder (make sure your baking powder is no older than 6 months)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 Tbsp poppy seeds
  • 10 Tbsp unsalted butter (1 1/4 stick), softened
  • 1 cup sugar
  • 2 large eggs
  • 1 1/2 cup plain yogurt
  • 1 Tbsp lemon zest


  • 2 Tbsp fresh lemon juice
  • 1 cup confectioner's sugar (powdered sugar)

Special equipment:

  • 12-well muffin tin


1 Prepare oven: Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.

2 Mix the dry ingredients: Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.

3 Make the batter: In a large mixing bowl, beat the butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer).

Add eggs one at a time, beating until incorporated after each one. Beat in the lemon zest.

Alternate adding flour mixture and yogurt: Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.

6 Distribute batter into muffin pan: Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups.

7 Bake: Bake at 375°F until muffins are golden brown, about 25 to 30 minutes. Use a tester to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

8 Make lemon glaze: While the muffins are cooling, in a bowl, whisk together the powdered sugar and lemon juice for the glaze. Add more lemon juice if necessary.

While the muffins are still a bit warm, use a pastry brush to brush the glaze over each muffin. The muffins will absorb some of the glaze, so you add more glaze to each muffin if you like.

Best eaten fresh and warm.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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69 Comments / Reviews

No ImageLemon Poppy Seed Muffins

Did you make it? Rate it!

  1. Jo

    The muffins came out really dense. Also a bit bland.


  2. Triniti

    This recipe tasted great, but came out more like bread than like a muffin. While lemon poppy seed bread is apparently a great thing, I would use less flour (maybe 2 cups instead of 3) for this recipe in order to gain more of a muffin texture. Still, a great recipe!


  3. rachel

    used an extra half cup of sugar. still not sweet enough, tasted no lemon at all, even with the addition of 1/4 cup lemon juice. the yogurt gives it an undesireable, close texture.


  4. Julienne

    These had a wonderful flavor. I adjusted the amount of flour used and used 2 1/2 cups instead of 3 cups because the batter was already thick. Additionally, I used half the amount of poppy seeds. For the glaze, I used half the amount of sugar and it still was really sweet. Thanks for this recipe!


  5. Millicent

    Loved this recipe! The muffins had a nice rise. They look just like the ones you see finely displayed in a bakery. Thank you so much for this recipe! This is the first recipe on your site that I’ve tried. I look forward to trying more!

    Some tips:
    -Dont’ use muffin paper liners – butter the wells as instructed. They will come out and will look so much better.
    -Don’t split the batter between two 12 cup muffin pans. Follow the instructions as stated. Even if it looks like you’ve over-filled the wells, they will come out perfect, nice and big.
    -My muffins were done in 25 minutes, but next time I’ll bake them for 22 minutes.
    -While the glaze is still wet, sprinkle some lemon zest on top. Looks pretty. ;)

    My changes:
    -Instead of 1.5 cup yogurt, I used 1 cup milk with 2 tablespoons freshly squeezed lemon juice and 1/2 cup 5% greek yogurt thinned with a teaspoon of whole milk.
    -I didn’t have enough all purpose flour in the pantry, so I used 2 cups all purpose flour and 1 cup Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour. It worked wonders!
    -I had no poppy seeds, so I used chia seeds. It was a perfect substitute.


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Lemon Poppy Seed Muffins