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 blueberry and 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 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.

Originally posted 2007

Lemon Poppy Seed Muffins Recipe

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

Ingredients

  • 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

Glaze

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

Method

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

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

3 In a large mixing bowl, cream 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.

4 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.

5 Use a standard 12-muffin muffin pan. Coat each muffin cup lightly with olive oil, grapeseed oil, or a little melted butter using a pastry brush. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 25 to 30 minutes. Test with a long toothpick (we use a thin bamboo skewer) 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.

6 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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65 Comments / Reviews

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Did you make it? Rate it!

  • 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.

    xxxxxyyyyy

  • Emily

    Some of our favorite muffins! I use white whole wheat flour but otherwise keep the same. Lovely rise, perfect texture and perfectly sweet. On occasion, I have used sour cream instead of yogurt when I have some to use up. Makes the muffin more tender albeit a bit heavier.

    xxxxxyyyyy

  • Patty

    These muffins are good. I don’t know why but I checked them at 25 min. and they were well done. My baking powder was not under three mo. so they did not rise to potential but enough. I did not use the glaze because I had no powder sugar in the cupboard. I think they would have been much better with the glaze. I did add some almond extract and not sure how this affected the taste.

  • Janine

    Can you leave the yogurt out?

  • Yuana

    My husband went nuts for these! I’d been asking for lemon poppy seed muffins at the local spots but no place did them. Your recipes are always thorough and excellent. These are divine. Used a half cup of confectioners sugar and 3 tablespoons lemon juice. It made them shiny and bumped up the lemon flavor just enough.
    This recipe goes into the vault, and it will be made often.
    Thanks for another winner!

    xxxxxyyyyy

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Lemon Poppy Seed Muffins