Lemon Poppy Seed Muffins Recipe
Here’s a bright and zesty Lemon Poppy Seed Muffins recipe that’s soft, fluffy, and bursting with lemon flavor. Perfect for brunch, breakfast, or an afternoon pick-me-up.
Ingredients
For The Muffins
- 2 cups all-purpose flour
- 1 tablespoon poppy seeds
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter melted and slightly cooled
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- ¼ cup milk any kind
- ¼ cup fresh lemon juice about 2 lemons
- 1 tablespoon lemon zest
- 1 teaspoon vanilla extract
For The Lemon Glaze
- 1 cup powdered sugar
- 1-2 tablespoon lemon juice
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
- In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
- In a large bowl, whisk the melted butter and sugar until smooth. Add eggs one at a time, mixing well after each.
- Stir in the Greek yogurt, milk, lemon juice, lemon zest, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and gently fold together until just combined. Do not overmix.
- Divide batter evenly among the muffin cups (about ¾ full each).
- Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Optional Glaze: Mix powdered sugar and lemon juice until smooth and drizzle over cooled muffins.
