Lemon Poppy Seed Muffins

5 from 1 reviews

These simple lemon poppy seed muffins are light, tender, tangy and full of flavour. They are drizzled with a lemon glaze to add just the right amount of sweetness. The poppy seeds add texture within the muffins, creating a little crunch with each bite.


Units Scale
  • 2 cups (240 g) all-purpose flour
  • 2 Tablespoons poppy seeds
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (113 g) unsalted butter, melted and cooled
  • 3/4 cups sugar
  • 1 cup (256 g) plain yogurt
  • 2 large eggs
  • zest of one large lemon
  • 3 Tablespoons lemon juice

Glaze (optional)

  • 1/2 cup powdered sugar
  • 2 teaspoons lemon juice
  • 2 teaspoons warm water


  1. Preheat oven to 375˚F. Line a muffin tin with paper cups and set aside.
  2. In a large bowl add flour, poppy seeds, baking powder, baking soda and salt. Stir to combine and set aside.
  3. In another large bowl add melted butter and sugar, mix until well combined. Next, add yogurt, eggs, lemon zest and lemon juice. Whisk until smooth and well incorporated.
  4. Add wet ingredients into dry ingredients and gently mix just until combined (careful not to overmix as this will create a dense, dry muffin).
  5. Scoop batter evenly into prepared muffin tins.
  6. Bake in the middle of the oven for approx. 18 -20 minutes or until the centre of the muffin springs back a little when pressed.
  7. Let muffins cool on a cooling rack.
  8. Meanwhile make your glaze. In a small bowl add powdered sugar, lemon juice and water. Whisk until smooth. If the glaze is a little thick add 1/2 teaspoon of water at a time until you reach your desired consistency.
  9. Drizzle icing over cooled muffins.


Keywords: Muffins, Breakfast, Lemon, Poppyseed