Lemon Poppy Seed Muffins
Hello friends! These Lemon Poppy Seed Muffins are bright, moist, and packed with zesty lemon flavor in every bite. They’re made with Greek yogurt for a soft, tender crumb and drizzled with a tangy lemon glaze for that perfect finishing touch. The poppy seeds add a subtle crunch and a little flair—making these muffins a go-to for spring mornings, afternoon snack, or whenever you’re in need of a sunny, citrusy dessert.
Best Lemon Poppy Seed Muffins Recipe
These muffins strike the perfect balance between sweet and tart. Rubbing the lemon zest into the sugar helps release its oils, giving the batter an extra lemony punch. Greek yogurt (or sour cream) makes them incredibly soft and moist, and the glaze takes things over the top without being too heavy. They bake tall and fluffy thanks to a quick rest and a high oven start—so every bite is bakery-style goodness you can easily whip up at home.
How to Make the Muffins
Start by preheating your oven to 425ºF. In a large bowl, combine the sugar and lemon zest and rub them together with your fingers. This step boosts the lemon flavor!
This post may contain affiliate links. I earn a commission from qualified purchases. Please read our Privacy policy here.
Add the flour, poppy seeds, baking powder, baking soda, and salt to the bowl. Whisk until well combined.
In a separate bowl, whisk together the Greek yogurt, eggs, oil, milk, lemon juice, and vanilla.
Pour the wet mixture over the dry and stir gently with a spatula until about 80% combined. Some dry bits are okay at this stage. Cover the bowl with a towel and let the batter rest for 30 minutes—this helps create those tall, fluffy muffin tops.
Line your muffin tin with muffin liners or paper liners and fill each one nearly to the top with batter.
Baking the Lemon Poppy Seed Muffins
Bake at 425ºF for 7 minutes.
Without opening the oven, lower the temperature to 350ºF and continue baking for another 12 to 15 minutes, until the muffins are golden and a toothpick comes out clean.
Let cool before adding the glaze.
Lemon Glaze
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more sugar if needed for a thicker consistency. Drizzle over cooled muffins with a spoon or piping bag, then sprinkle with extra lemon zest or poppy seeds if desired.
Serving & Storage
Room Temp: Store at room temperature in a container with a lid for 1 day.
Fridge: For longer storage, refrigerate in an airtight container for up to 4 days.
Freezer: Freeze unglazed muffins in a sealed container for up to 2 months. Thaw at room temperature or gently reheat wrapped in foil at 350ºF for 10–15 minutes.
Tip: Let glazed muffins thaw at room temperature to preserve the glaze.
Recipe Notes & Tips for Lemon Poppy Seed Muffins
Oil Swap: Vegetable oil can be substituted with melted butter for a richer crumb, or try olive or avocado oil for something lighter.
Optional Rest: Letting the batter rest before baking helps create taller muffins with a fluffier texture.
Don’t skip the glaze. It’s just the right amount of sweet-tart and takes these muffins to the next level.
Lemon Poppyseed Muffin Variations
Lemon Blueberry Poppy Seed Muffins: Fold 1 cup of fresh or frozen blueberries into the batter for bursts of juicy sweetness with every bite.
Almond Lemon Poppy Seed Muffins: Add 1/2 teaspoon of almond extract to the wet ingredients and top with sliced almonds before baking.
Lemon Orange Poppy Seed Muffins: Swap half of the lemon juice and zest for orange for a citrusy blend that’s slightly sweeter and beautifully fragrant.
Coconut Lemon Poppy Muffins: Add 1/3 cup shredded coconut to the batter for added texture and a subtle tropical twist.
If You Loved These, Try Next:
These lemon poppyseed muffins are bright, bakery-worthy, and bursting with flavor. If you bake a batch, I’d love to see—tag me on Instagram so I can cheer you on!
Lemon Poppy Seed Muffins
Ingredients
Lemon Poppy Seed Muffins
- 1 cup granulated sugar 200g
- 1½ tbsp lemon zest
- 2¼ cup all-purpose flour 287g
- 2 tbsp poppy seeds
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup greek yogurt or sour cream (180g)
- 2 large eggs
- ⅓ cup vegetable oil 78ml
- ¼ cup whole milk 60ml
- ¼ cup lemon juice 60ml
- 2 tsp vanilla extract
Lemon Glaze
- 1 cup powdered sugar 125g, or more for consistency
- 1 tbsp lemon juice
- lemon zest
Instructions
- Pre-heat the oven to 425ºF.
- In a large bowl add the sugar and the lemon zest. Using your hands, rub them together to help release the natural oils of the zest, which will make the cupcakes even more flavorful.
- Add the flour, poppy seeds, baking powder, baking soda, and salt to the bowl. Whisk to combine.
- In another bowl mix the greek yogurt, eggs, oil, milk, lemon juice, and vanilla. Whisk to combine.
- Pour the wet ingredients over the dry mixture.
- Mix with a spatula until 80% incorporated. There should still be some bits of dry ingredients that aren’t incorporated with the batter.
- Cover the bowl with a towel and let the batter rest for 30 minutes. This step is optional but helps the muffins have a taller rise.
- Spoon the muffin batter into the muffin pan lined with cupcake papers until full and almost to the top.
Baking the Muffins
- Bake in the pre-heated 425ºF oven for 7 minutes.
- Lower the temperature to 350ºF and bake for another 12 to 15 minutes until golden around the edges, and a toothpick inserted in the muffin should come out clean.
- Let the muffins cool down before serving.
Lemon Glaze
- Whisk the powdered sugar and lemon juice together. If the consistency is too runny, add more sifted powdered sugar and whisk.
- Drizzle over the muffins with a piping bag or a spoon.
- Top with more lemon zest and poppy seeds.
I would love to know where you bought your muffin tins!!
type monfish straight side jumbo muffin pan on amazon