Lemon Poppy Seed Muffins

Try these best-ever Lemon Poppy Seed Muffins; they’re super tender, bursting with citrus, and topped with a sweet glaze drizzle! Plus, they’re easily made in one bowl!

I love a good, easy muffin recipe, so I’ve shared many over the years! Next time, try these Healthy Banana Muffins or Apple Muffins!

Lemon Poppy Seed Muffins

When I’m crunched for time, these lemon poppy seed muffins are my go-to, quick-fix recipe. Just dump, mix, and bake—no need for a stand mixer, creaming butter, or separating wet and dry ingredients – just one bowl, a whisk, and a spatula will do the trick!

But just because these are quick and easy doesn’t mean they aren’t downright delicious! These bakery-style, tall rising, sweet and moist muffins are nothing short of incredible.

What’s the secret? Greek yogurt. It thickens the batter which allows us to cut down on flour delivering ultra-moist muffins.

And the secret to a super strong lemon flavor? Lemon extract! Yes, lemon zest and juice make it into the batter, but to get that pucker-up punch of lemon, I also use lemon extract. If you’ve baked any of my lemon recipes, you likely already have lemon extract in your cabinet. And if not, you’ll now have lemon extract to add to this Magnolia copycat lemon pie and my favorite lemon cookies!

Lemon Poppy Seed Muffins Ingredients

Baking can be tricky sometimes, so it’s important to use ingredients that have been specifically tested for this recipe. Measuring carefully and using ingredients at the right temperature makes all the difference!

• Eggs: Make sure they’re at room temperature, as cold eggs can harden the fats, leading to uneven baking.
• Greek Yogurt: This adds sweetness and moisture. I’m a huge fan of Greek Gods’ full-fat honey-vanilla yogurt—I think it makes for the absolute best muffins! You can replace it with full-fat sour cream if needed.
• Vegetable Oil: Provides moisture for a tender crumb. Canola oil will also work here.
• White Sugar: Sweetens and contributes to the coloring (browning) of the muffins.
• Lemon Extract: This makes the lemony flavor strong! If you can’t find it, slightly increase the lemon zest. Typically, lemon extract is found near other baking extracts (like vanilla).
• Lemon Juice & Zest: Fresh is best! Zesting before juicing is easiest. When zesting, avoid the white layer right below the yellow (called the pith), which can be bitter.
• Whole Milk: Creates a rich batter for delicious muffins! If you opt for dairy-free, plant-based milk can be used, but the muffins will be slightly less rich.
• Flour: Forms the muffin structure. Use white all-purpose flour here.
• Cornstarch: This ingredient helps to soften the proteins in the flour for a finer muffin crumb.
• Baking Soda & Baking Powder: Leavening agents that make the muffins rise; make sure they’re fresh for best results.
• Salt: Enhances flavor.
• Poppy Seeds: Add a slight crunch and a fun pop of color! These are lemon poppy seed muffins, after all! 🙂

How To Make Lemon Poppy Seed Muffins

Here’s a quick overview of the process; the full written out recipe can be found below in the recipe card!

• Heat oven to 350°F and grease a muffin tin.
• Let eggs, yogurt, and milk reach room temp.
• In a bowl, whisk together wet ingredients.
• Sprinkle dry ingredients on top. Mix.
• Mix in milk until smooth.
• Fill muffin tin with batter. Bake.
• Cool in tin for 5 minutes, then transfer to a cooling rack.
• For glaze, combine powdered sugar, lemon juice, and a pinch of salt.
• Drizzle over cooled muffins.

Lemon Poppy Seed Muffins FAQs

• Why do people put poppy seeds in muffins? Poppy seeds add a subtle nutty flavor and a slight crunch to muffins. I love the flavor and texture they add!
• Are poppy seed muffins good for you? While poppy seeds have nutritional benefits like fiber and minerals, it depends on its other ingredients and portion size.
• Are poppy seed muffins safe for toddlers? In moderation, poppy seed muffins are generally safe for toddlers. If you are concerned, chat with a pediatrician.
• Are poppy seeds safe to eat? Yes, poppy seeds are safe to eat, but it’s always best to enjoy them in moderation.

Recipe Tips

• Use fresh lemon juice and zest. Fresh ingredients will give your lemon poppy seed muffins a brighter, more delicious lemon flavor.
• Avoid over-mixing the batter. To keep your muffins light and tender, mix the ingredients just until they’re combined—don’t overdo it!
• Check your muffins early. Ovens can vary, so start checking your muffins a few minutes before the baking time is up. They’re done if they spring back when you touch them lightly. 
• Remove muffins from the tin quickly. To prevent the bottoms from getting soggy, take the muffins out of the tin shortly after baking and let them cool on a rack.

More Muffin Recipes:

• Mini Muffins with 4 different ways to make them!
• Pumpkin Muffins high-rise, bakery-style muffins
• Chocolate Muffins a reader favorite recipe!
• Pistachio Muffins made without flour or refined sugars
• Healthy Zucchini Muffins made with Greek yogurt

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5 from 3 votes

Lemon Poppy Seed Muffins

By Chelsea Lords

Try these best-ever Lemon Poppy Seed Muffins; they're super tender, bursting with citrus, and topped with a sweet glaze drizzle! Plus, they're easily made in one bowl!

Prep Time: 20 minutes minutes

Cook Time: 18 minutes minutes

Total Time: 38 minutes minutes

Servings: 14 muffins

Equipment

• Muffin tin, zester, juicer

Ingredients  

1x2x3x

Wet Ingredients

• ▢ 2 large eggs, at room temperature
• ▢ 1/2 cup honey vanilla greek yogurt, at room temperature (or use sour cream)
• ▢ 1/2 cup vegetable oil
• ▢ 3/4 cup white sugar
• ▢ 1-1/2 teaspoons lemon extract
• ▢ 2 tablespoons lemon juice
• ▢ 1 tablespoon lemon zest
• ▢ 4 tablespoons milk, at room temperature (we use whole)

Dry Ingredients

• ▢ 1-3/4 cups white all-purpose flour
• ▢ 2 tablespoons corn starch
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 1 tablespoon poppy seeds
• ▢ Optional: coarse sparkling sugar

Glaze

• ▢ 1 cup powdered sugar
• ▢ 1-2 tablespoons lemon juice
• ▢ Tiny pinch of salt

Instructions 

• PREP: Preheat oven to 350°F (175°C). Generously coat a Muffin Tin with cooking spray. Measure and set out your eggs, yogurt, and milk to reach room temperature. Zest the lemons with a microplane and then juice with a citrus juicer.
• WET: In a large mixing bowl, combine all the wet ingredients EXCEPT the milk. Whisk until smooth and well-blended.
  
• DRY: Over the wet ingredients, evenly sprinkle the flour, then layer on the other dry ingredients. Gently mix everything together with a spatula until just combined, ensuring there are no dry streaks.
• FINISH BATTER: Pour in the milk and mix until smooth and incorporated.
• BAKE: Spoon batter into a 1/4 cup measuring cup to perfectly fill it to the top. Then scoop that batter out into each muffin cavity. This should yield ~14 muffins. Optional: sprinkle 1/4 up to 1/2 tsp coarse sparkling sugar atop each muffin. Place the tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs.
  
• COOL: Once baked, remove the muffins from the oven. Allow them to cool in the tin for 5 minutes. After that, gently remove the muffins and place them on a cooling rack. Let them cool for an additional 10-15 minutes.
• GLAZE: Whisk together glaze ingredients adding lemon juice gradually until you have a thick glaze. Transfer to a plastic bag and seal. Cut off the tip and then pipe over the muffins. Glaze only the muffins you want to enjoy the same day!
• STORAGE: Store lemon poppy seed muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week; for longer storage, freeze and consume within 1-3 months.

Recipe Notes

Ensuring the wet ingredients are all at room temperature ensures even mixing and better texture, as they blend more smoothly and help achieve a consistent batter.

Nutrition

Serving: 1serving | Calories: 183kcal | Carbohydrates: 20.5g | Protein: 2.1g | Fat: 8.8g | Cholesterol: 26.7mg | Sodium: 103.8mg | Fiber: 0.4g | Sugar: 12g

Nutrition information is automatically calculated, so should only be used as an approximation.

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