Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

These lemon poppy seed muffins are so tender, moist, and full of flavor. After the muffins are fully baked, they are then topped with a lemon glaze which gives the already yummy muffins a refreshing edge.

This simple muffin recipe only requires ingredients that can easily be found in your pantry and fridge. The only thing you may need to go to the store for are the poppy seeds.

Lemon poppy seed muffins make for the perfect breakfast treat, snack and dessert.

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins


  • 3 Cups All-Purpose/ Plain Flour (375g)
  • 1 Cup Granulated Sugar (200g)
  • 2 Large Eggs, at room temperature
  • ½ Cup Butter, melted (4oz)
  • 1 ½ Cups Full-Fat Yogurt (12oz)
  • 3 Tablespoons Poppy Seeds
  • ¼ Cup Fresh Lemon Juice (2oz)
  • 1 Tablespoon Baking Powder
  • ½ Teaspoon Baking Soda
  • 1 ½ Tablespoons Lemon Zest
  • ½ Teaspoon Salt

Lemon Glaze:

  •  ¼ Cup Granulated Sugar (50g)
  • ¼ Cup Fresh Lemon Juice (2oz)
Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins


  1. Preheat the oven to 400°F/200°C.
  2. Lightly grease a 12-cup muffin pan, then set aside.
  3. In a large mixing bowl using a handheld electric mixer, or in the bowl of an electric stand mixer, beat the lemon zest and the sugar for 3 minutes.
  4. Add in the yogurt, eggs, lemon juice, and melted butter, mix just until combined, scraping down the sides of the bowl as needed.
  5. In a separate large bowl whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
  6. Gently fold in the dry ingredients into the wet ingredients, until just combined. Be keen not to over mix as it will overdevelop the gluten producing a tougher muffin.
  7. Scoop the batter into each individual muffin cavity.
  8. Place in the oven and bake for 6 minutes then reduce the temperature to 325°F/163°C and bake for an additional 9-11 minutes, or until a toothpick inserted in the center comes out clean.
  9. To make the lemon glaze: In a medium pot over medium heat cook the sugar and lemon juice, stirring frequently for about 5 minutes, until all the sugar melts into the lemon juice. Take off the heat and allow to cool for 10 minutes, the mixture should have slightly thickened.
  10. When muffins are well baked, place on a wire rack to cool for 5 minutes before removing from the muffin pan.
  11. Place muffins on a wire rack and use a pastry brush to brush the top of the muffin with the lemon glaze.
  12. Serve and enjoy.

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