By: Jill Mills Posted: May 21, 2024

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These moist Lemon Poppy Seed Muffins are bursting with fresh lemon flavor! They are perfect for breakfast or to enjoy as a sweet snack.

A Lemon Poppyseed Muffin on a white platw.

Homemade Lemon Poppy Seed Muffin Recipe

Lemon poppy seed muffins are one of my favorite muffin flavors. I love the bright lemon flavor and the contrast of the poppy seeds. They add decoration and subtle texture! Once I tried this homemade muffin recipe, I stopped buying them from the bakery. Nothing beats a warm lemon poppy seed muffin from the oven! They are perfect for breakfast, an afternoon snack, or even dessert after a fabulous dinner.

Why You’ll Love These Lemon Poppy Seed Muffins

Great lemon flavor. This recipe uses fresh lemon juice, zest, and lemon extract to reinforce the lemon taste.
Perfect breakfast treat. Make these muffins with a hot cup of coffee to start the day.
Make it ahead. Make a batch of these and store them in the refrigerator or freezer to enjoy anytime.

Recipe Ingredients

Below are the ingredients needed to make the lemon and poppyseed muffins and the lemon glaze. Most of them are baking staples, so you will likely find them in your pantry right now.

For the muffins:

Flour: I use all-purpose flour, but you can use your favorite gluten-free blend instead if you wish.
Sugar
Poppy seeds: This is where the name comes in. The poppy seeds add a little crunchy texture!
Baking powder and soda: Like with other baked goods, baking powder adds a fluffy texture while baking soda makes the muffins rise.
Salt: All sweet treats benefit from a pinch of salt to intensify the flavor of the other ingredients.
Lemon yogurt: Whole milk yogurt adds fat and acidity that keeps the lemon poppy seed muffins moist. If you can’t find lemon, use plain or vanilla.
Lemon extract: This is an optional addition to amp up the lemon even more.
Lemon juice and zest: I use both fresh lemon juice and zest because they add great flavor.
Eggs: Leave the eggs out on the counter for about 30 minutes to get them to room temperature. They combine better with the muffin batter when they aren’t cold.
Butter: I like to use unsalted butter because I add salt to the recipe. Once the butter is melted, allow it to cool to room temperature so it doesn’t cook the eggs.

For the lemon glaze:

Powdered sugar: This is a great way to make a sweet icing without any work. Granulated sugar would make it grainy.
Lemon juice: I love the lemon flavor and fresh juice in the glaze takes it to the next level.

Ingredients to make Lemon Poppyseed Muffins.

How to Make Lemon Poppy Seed Muffins

If you follow these directions, you will have tasty, warm lemon poppyseed muffins to enjoy. It’s especially easy if you like to bake!

Prepare the oven and muffin tin. Preheat your oven to 375 degrees F. Spray your 12-cup muffin tin with non-stick spray or use paper liners.
Combine the dry ingredients. In a large mixing bowl, whisk flour, sugar, baking powder/soda, poppy seeds, and salt until well combined. Then, set it aside.

Dry ingredients including poppyseeds in a mixing bowl for Lemon Poppyseed Muffins.

Mix the wet ingredients. Add yogurt, extract, juice/zest, and eggs. Whisk until smooth.
Fold it all together. Make a well in the middle of the flour mixture, and pour in the yogurt mixture. Gently fold with a spatula until well combined.

Wet and dry ingredients for Lemon Poppyseed Muffins in a mixing bowl.

Add the butter. Pour in the cooled, melted butter and mix gently until combined.
Pour the batter into the tin. Scoop the batter into each well of the muffin tin. Fill them about ⅔ of the way.
Bake. Place the muffin pan on the center rack in your oven and bake it for 10 minutes.

Rested dough for Lemon Poppyseed Muffins in a mixing bowl.

Lemon poppyseed muffin dough in a muffin tin.

Rotate and continue to bake. Turn the tin 180 degrees and bake for an additional 10-15 minutes or until a toothpick comes out clean.
Cool. Place the tin on a wire rack and let the lemon poppyseed muffins cool completely.
Make the glaze. Whisk powdered sugar and lemon juice in a small bowl while the lemon muffins cool.
Drizzle and serve. Drizzle glaze onto each muffin and enjoy.

Lemon Poppy Seed Muffins in a muffin tin

Tips for Success

Let them cool completely. Allow the muffins to cool completely before glazing them so it doesn’t melt.
Skip the glaze. You don’t have to make the glaze unless you want to. I like the flavor and texture it adds. However, do not drizzle glaze on any lemon poppy seed muffins you freeze.
Try the glaze with milk. If you don’t want the extra lemon flavor, use milk instead.

Storage Directions

Place the muffins in an airtight container and store them at room temperature for up to 4 days or in the refrigerator for up to 1 week. Freeze them without the glaze for up to 3 months. Thaw them at room temperature before enjoying them!

Lemon Poppy Seed Muffins