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Lemon Poppy Seed Muffins

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These fluffy Lemon Poppy Seed Muffins are bursting with bright citrus flavor, tender crumb, and a sweet-tart glaze—perfect for brunch, gifting, or a cheerful breakfast treat. Easy to make with pantry staples and fresh lemons, they’re a crowd-pleaser for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons poppy seeds
  • 2 tablespoons lemon zest (from about 2 large lemons)
  • 2 large eggs, room temperature
  • 1 cup plain Greek yogurt
  • 1/4 cup milk (any type, dairy or non-dairy)
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • For the Citrus Glaze:
  • 1 cup powdered sugar
  • 2 to 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or spray with nonstick cooking spray.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, and poppy seeds. Add lemon zest and whisk again.
  3. In a medium bowl, whisk eggs until blended. Add Greek yogurt, milk, lemon juice, melted butter, and vanilla extract. Whisk until creamy and smooth.
  4. Make a well in the center of the dry ingredients. Pour in the wet mixture. Gently fold with a spatula until just combined; do not over-mix.
  5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  6. Bake for 16–18 minutes, or until tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the glaze: In a small bowl, whisk powdered sugar with lemon juice, adding juice slowly until thick but pourable. Stir in lemon zest if desired.
  9. Drizzle glaze over cooled muffins and let set for 10–15 minutes.

Notes

For best results, use room temperature eggs and yogurt. Do not over-mix the batter to keep muffins fluffy. Fresh lemon zest is key for bright flavor. Muffins can be made gluten-free or dairy-free with simple swaps. Glaze muffins when cool for a pretty finish, or while warm for a gooey texture. Muffins freeze well for up to 2 months.

Nutrition

Keywords: lemon poppy seed muffins, brunch, easy muffins, citrus glaze, bakery style, breakfast, snack, homemade muffins, spring baking, lemon dessert

Find it online: https://elvafood.com/lemon-poppy-seed-muffins-recipe-easy-fluffy-brunch-treats/