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!
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.”
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.
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.
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
- 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
- ⅓ 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!