Lemon Poppy Seed Muffins (Printable)
Moist muffins bursting with lemon zest and poppy seeds, finished with a tangy citrus glaze.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour (250 g)
02 - 1 tablespoon poppy seeds
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 2/3 cup granulated sugar (135 g)
07 - Zest of 2 lemons
08 - 2 large eggs, at room temperature
09 - 1 cup plain Greek yogurt (240 ml), or sour cream
10 - 1/2 cup unsalted butter, melted and cooled (120 ml)
11 - 1/4 cup fresh lemon juice (60 ml)
12 - 1 teaspoon vanilla extract
→ Lemon Glaze
13 - 1 cup powdered sugar, sifted (120 g)
14 - 2–3 tablespoons fresh lemon juice
# Directions:
01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until evenly distributed.
03 - Rub lemon zest into the sugar with your fingers to release the oils. Add eggs, Greek yogurt, melted butter, lemon juice, and vanilla extract. Whisk until smooth and homogeneous.
04 - Gently fold the wet mixture into the dry ingredients until just combined, taking care not to overmix to preserve muffin tenderness.
05 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
06 - Bake for 18 to 20 minutes until the tops are golden and a toothpick inserted into the center comes out clean.
07 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
08 - Whisk powdered sugar with fresh lemon juice until smooth and pourable. Drizzle over cooled muffins and allow glaze to set before serving.
# Expert Advice:
01 -
- They're impossibly moist thanks to the Greek yogurt, so they stay tender even after a couple of days.
- The poppy seeds add a subtle nuttiness that keeps your palate interested with every bite.
- That lemon glaze transforms them from breakfast casual into something you'd proudly serve with afternoon tea.
02 -
- Don't overmix the batter—I learned this the hard way with my first batch, which turned out dense and almost gummy despite being perfect otherwise.
- Room-temperature eggs and Greek yogurt make a real difference in texture; cold ingredients don't blend as smoothly and can create an uneven crumb.
- Fresh lemon juice is non-negotiable—bottled versions taste flat and slightly bitter by comparison.
03 -
- Rubbing lemon zest into sugar before mixing releases all the fragrant oils and distributes them throughout the batter, which is why this step changes everything.
- A toothpick inserted in the center should come out clean or with just a few moist crumbs—slightly underbaked is better than slightly overbaked with these, since they keep cooking as they cool.