Lemon Poppy Seed Muffins

4.40 from 33 votes
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These lemon poppy seed muffins are bursting with lemon flavor and topped with a sweet lemon glaze. The addition of poppy seeds gives the lemon muffins a slight crunch which makes them even more incredible.

For more muffin recipes, try our lemon blueberry streusel muffins, apple oat muffins, or coffee cake muffins.

Lemon poppy seed muffin drizzled with lemon glaze which is dripping down the sides. More muffins and 2 lemons can be seen in background.

These citrusy muffins are made with fresh lemon juice and lemon zest, giving them the most authentic lemon flavor.

You will find that the recipe calls for yogurt, like many of our other muffin recipes. I find that yogurt makes homemade muffins perfectly moist and delicious.

Lemon muffin with glaze and poppy seeds

Give the recipe a try and I am sure that you will agree these homemade lemon poppy seed muffins are better than anything you can get at the bakery!

How to Make Lemon Poppy Seed Muffins

4 image collage with numbered pictures. Picture one: dry ingredients mixed together with wire whisk in a bowl. Picture two: wet ingredients whisked together in another mixing bowl. Picture three: thick lemon poppy seed muffin batter in mixing bowl. Picture four: baked muffins in muffin tin
  1. Whisk together dry ingredients: flour, poppy seeds, baking powder, baking soda, and salt.
  2. Mix together wet ingredients: sugar, yogurt, lemon juice, lemon zest, and eggs.
  3. Combine wet & dry ingredients and add butter. Do not overmix!
  4. Bake as directed in recipe card below.
  5. Prepare glaze and drizzle over cooled muffins.

Storage

Countertop: Store muffins loosely covered at room temperature for up to 3 days.

Freezer: Wrap cooled, unglazed muffins individually in plastic wrap or foil then place them all into a freezer baggie. They will keep for up to 3 months. Thaw in the fridge or at room temperature, glaze, then enjoy.

Lemon poppy seed muffin drizzled with lemon glaze which is dripping down the sides. Additional muffins and sliced lemons are behind the muffin.

Recipe Tips

  • Glaze: You want the glaze to be on the thicker side, because if it’s too runny it will run right off of the muffins. If your glaze is too thin, mix in additional powdered sugar until you reach the right consistency. If it is too thick, add additional lemon juice a little at a time.
  • Skip the seeds: Don’t care for poppy seeds? Feel free to leave them out for a delicious lemon muffin recipe.
  • No yogurt? No problem. While I love the richness and moisture yogurt adds to this muffin recipe, if you don’t have any on hand you can use sour cream instead.
  • Use fresh lemons: For the best lemon poppy seed muffins use fresh lemon juice and lemon zest. Lemon extract just doesn’t give the same real lemon flavor!

More Must-Try Recipes for Lemon Lovers

Recipe
Lemon poppy seed muffin drizzled with lemon glaze which is dripping down the sides
Recipe
4.40 from 33 votes

Lemon Poppy Seed Muffins

Author: Jaclyn
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
These lemon poppy seed muffins are bursting with lemon flavor and topped with a sweet lemon glaze. The addition of poppy seeds gives the lemon muffins a slight crunch which makes them even more incredible.

Ingredients
 

  • 3 cups all-purpose flour
  • 2 Tablespoons poppy seeds
  • 1 Tablespoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 1 cup granulated sugar
  • 1 ½ cups plain yogurt
  • 3 Tablespoons lemon juice
  • 1 ½ Tablespoons lemon zest
  • 2 large eggs
  • ½ cup unsalted butter melted and cooled

Glaze ingredients:

  • 1 cup confectioners sugar sifted
  • 2-3 Tablespoons lemon juice

Instructions

  • Preheat the oven to 375°F and line or grease a muffin tin.
  • In a medium-size bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and sea salt. Set aside. 
  • In a large bowl, mix to combine the sugar, yogurt, lemon juice, lemon zest, and eggs. 
  • Add the dry ingredients into the wet ingredients, mixing just enough to get rid of any clumps. Gently fold in the melted butter. Do not overmix!
  • Spoon the batter into each muffin cup until it is 2/3 full. I use a ¼ cup cookie scoop to ensure that they’re all the same size. 
  • Bake for 20-25 minutes, until a toothpick inserted into the center of the muffins comes out clean. Remove from the oven and allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool further.
  • To make the glaze, whisk together the powdered sugar and 2 Tbsp. lemon juice until smooth. Check the consistency and add additional powdered sugar if necessary.* Drizzle the glaze over cooled muffins and enjoy.

Notes

Glaze: You want the glaze to be on the thicker side, because if it’s too runny it will run right off of the muffins. If your glaze is too thin, mix in additional powdered sugar until you reach the right consistency. If it is too thick, add additional lemon juice a little at a time.
Sour cream: While I love the richness and moisture yogurt adds to this muffin recipe, if you don’t have any on hand you can use sour cream instead.
Use fresh lemons: For best results use fresh lemon juice and lemon zest.
Storage: Store muffins loosely covered at room temperature for up to 3 days. Or for longer storage, wrap cooled, unglazed muffins individually in plastic wrap or foil then place them all into a freezer baggie. They will keep for up to 3 months in the freezer. Thaw in the fridge or at room temperature, glaze, then enjoy.

Nutrition

Serving: 1g | Calories: 321kcal
Lemon poppy seed muffin drizzled with lemon glaze which is dripping down the sides

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Lemon Poppy Seed Muffins with Sweet Lemon Glaze

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Recipe Rating




13 Comments

  1. I added some fresh blueberries. After I had them in the muffin tins. As an experiment. They were great

  2. Muffins were delicious!! I used sour cream instead of yogurt and zested 2 lemons, probably could have done a 3rd to intensify the lemon flavor even more,( I don’t use lemon extracts). I baked them in tulip cupcake liners for 30 minutes, used a pastry brush to apply lemon glaze while the muffins were still warm. Made a double batch, 1 batch for a bake sale and 1 batch for my family! Perfection!! Will be making these again!

  3. 1 star
    These were awful! They were dense and did not have great flavor. I threw the whole batch away, they were totally inedible, find another recipe!

  4. 3 stars
    Don’t know what I did wrong, top was more like a biscuit than muffin .Inside was fluffy though.Used sour cream instead of yogurt.

  5. 1 star
    Followed the recipe except I used sour cream. Not good. I even tried a tablespoon of lemon simple syrup on each to save them. Nope. The glaze was good though.

  6. 5 stars
    I loved this recipe! I love that the batter itself is not too sweet and it’s almost like a fluffy light biscuit/ muffin texture. The glaze compliments it perfectly! Great with coffee in the morning or as a night time treat.

  7. 5 stars
    The recipe I made turned out really good! I can’t wait to try one in the morning. It was an easy recipe it made more then what the recipe call for but that’s ok . Thanks for a great recipe. !

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