Lemon poppy seed muffins

These bright and citrusy lemon poppy seed muffins will certainly brighten up your breakfasts. Don’t forget about the lemon glaze, which really packs a zing!

lemon poppy seed muffins

I was feeling uninspired recently and couldn’t think of anything good to make for our weekly breakfasts. Addie and I took a trip to the grocery store, and I asked her to roam around the bakery to see if anything sounded good. She looked at the pastry case and also in the standalone tables to see what appealed to her. After only a minute or so, she came back.

“Lemon poppy muffins.”

lemon poppy seed muffins

Ooh, good choice! I hadn’t made lemon poppy seed muffins in what seems like forever. All I needed to add to my list was Greek yogurt and a lemon. I set off to bake them that same day.

lemon poppy seed muffins

Our kitchen (and my hands) smelled amazing. The lemon scent whisked me away to a happy place, and that was just from the muffins. After my muffins cooled, I whisked some glaze and drizzled it over the top of the muffins. All three of us had a muffin for an afternoon snack and agreed that it was great.

lemon poppy seed muffins

This recipe only makes 12 so plan accordingly. Our muffin stash depleted pretty quickly since we liked them so much. 🙂

Husband’s rating: 4.5 out of 5
Addie’s rating: 4 out of 5
My rating: 4.5 out of 5

Lemon poppy seed muffins

Bright and citrusy lemon poppy seed muffins make a great breakfast or snack
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Breakfast, Muffins
Servings: 12
Author: Eva Bakes



  • 2 and ¼ cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 Tablespoons poppy seeds
  • 1 cup granulated sugar
  • 2 Tablespoons lemon zest
  • 1 cup whole milk Greek yogurt
  • cup milk of choice
  • ½ cup (1 stick) unsalted butter melted
  • 2 large eggs
  • 1 Tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt


  • 1 cup powdered sugar
  • 2 Tablespoons fresh lemon juice


Make the muffins

  • Preheat your oven to 425°F. Generously grease or line a standard muffin pan and set aside (I used a silicone muffin pan and did not grease or line it).
  • In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, and salt.
  • In a separate large bowl, mix together the sugar and the lemon zest. Use your fingers to rub everything together. You should get a lemony aroma and the sugar will form small clumps.
  • Add the yogurt, milk, melted butter, eggs, lemon juice, and vanilla and mix well. Pour this into the bowl with the dry ingredients and fold until everything just comes together - do not over mix.
  • Evenly distribute the batter into your prepare baking pan and fill each well at least ¾ full.
  • Bake in your preheated oven for 15-17 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool completely before adding the glaze.

Make the glaze

  • In a measuring cup, whisk together the powdered sugar and lemon juice until you achieve pouring consistency. If it appears too thick, add more lemon juice (or a splash of milk). If it appears to runny, add more powdered sugar.
  • Drizzle the glaze over the cooled muffins and allow to set.
  • Eat and enjoy!


Leftover muffins should be stored in an airtight container in the refrigerator and will last several days. You can leave them on the counter at room temperature for about 24 hours before it starts to get soggy.
Source: Preppy Kitchen

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