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Lemon poppyseed muffin in open paper

Lemon Poppy Seed Muffins

A family favorite! You'll love the lemony sweetness of these delicious muffins that melt in your mouth.
Print Recipe
Prep Time:10 minutes
Cook Time:20 minutes

Equipment

  • Small and medium mixing bowls, wooden spoon, muffin tin

Ingredients

Muffins

  • 3 cups white whole-wheat flour
  • 1 cup sugar
  • 2 tbsp poppy seeds or chia seeds
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups plain Greek yogurt 2%
  • 2 tbsp fresh lemon juice
  • 1 tbsp vanilla
  • 1 1/2 tbsp grated lemon zest
  • 2 large eggs
  • 8 tbsp unsalted butter melted and cooled

Glaze

  • 1/4 cup confectioners sugar
  • 1/4 cup lemon juice
  • coarse sugar for sprinkling optional

Instructions

  • Preheat oven to 375 degrees F. Line a 12-cup muffin time with paper liners.
  • Melt butter and set aside to cool.
  • In a large bowl, whisk together flour, sugar, poppy or chia seeds, baking powder, baking soda, and salt
  • In a medium bowl, whisk yogurt, lemon zest, vanilla, and eggs until smooth. Gently fold yogurt mixture into flour mixture until just combined. Fold in melted butter. Do not overmix. If you overmix, the muffins will be dense.
  • Divide batter evenly among prepared muffin cups. I like to use an ice cream scoop for this. Bake until tops are golden brown and a toothpick inserted in the center comes out clean, about 16-20 minutes. Rotate muffin tin halfway through baking.
  • While muffin are baking, combine confectioners sugar and lemon juice together in a small bowl until it forms a syrup.
  • Remove muffins from oven and brush immediately with lemon glaze. Sprinkle with coarse sugar, if desired. Let muffins cool in tin for 5 minutes, then transfer to a wire rack and let cool for another 10 minutes before serving.
  • Store in airtight container for up to 3 days.

Notes

OPTIONAL GLAZE: You can add an optional lemon glaze to these muffins. My family prefers them without the glaze because we often pack them in lunchboxes and use all week. Over time, the glaze can make the muffins soggy. But, if you are going to eat these right away, the glaze is DELICIOUS.
VARIATION: Sometimes I use chia seeds in these Lemon Poppy Seed Muffins. Still delicious, No-one knows the difference.
Course: Breakfast
Servings: 12 muffins