Made with flour, yogurt, lemon zest, and poppy seeds, these muffins are soft, zesty, and drizzled with a simple lemon glaze.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Okay, so here’s the thing—I wasn’t always on board with lemon poppy seed anything. In fact, there was a time I would’ve walked right past them at the bakery without a second glance. They just seemed… I don’t know, polite? Like something someone’s aunt brings to a brunch where no one talks above a whisper.
But that changed during a trip to Portland. You know the kind—gray skies, overpriced lattes, and this tiny corner café with exactly one muffin left in the case. It was lemon poppy seed. I was starving. You can guess how this story goes. I took one bite, and suddenly I got it. The zingy lemon, the tender crumb, that subtle crunch from the poppy seeds—it was like sunshine after a week of rain.
I came home and immediately tried to recreate it. Several tries later (one involving a regrettable attempt at using coconut oil… don’t ask), I landed on this version. These Lemon Poppy Seed Muffins are soft, bright, and just sweet enough. And the lemon glaze on top? Totally optional but honestly, kind of non-negotiable if you ask me.
Why You’ll Love This Lemon Poppy Seed Muffins Recipe?
First of all, they’re easy. No fancy mixers required—though if you have one, great. If not, a bowl and a wooden spoon will get the job done. Second, they’re that perfect balance of sweet and tangy. Not too sugary, not too tart. Basically Goldilocks’ dream muffin.
But the real secret weapon? Yogurt. It keeps the texture soft without making the muffins heavy. It’s the difference between “meh” and “wait, why are there only two left?!”
Oh—and the batter smells amazing even before it hits the oven. Like lemon-scented dreams and bakery magic.
Ingredient Notes:
We’re keeping it simple, but every ingredient pulls its weight. Here’s the breakdown, with all the side commentary I wish someone had told me the first time:
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Flour: Just your average all-purpose. Unbleached if you’ve got it. No need to get fancy.
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Baking powder + baking soda: This duo gives you a muffin that rises tall but stays soft. Chemistry is cool, right?
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Poppy seeds: Tiny, crunchy, and kind of addictive. Just don’t get them stuck in your teeth before a meeting.
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Salt: A little goes a long way. Without it, everything tastes flat.
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Butter: Softened, not melted. Think: easily spreadable, not puddle-on-your-counter.
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Granulated sugar: Regular white sugar keeps the lemon flavor nice and clean.
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Lemon zest: This is where most of the real lemon flavor lives. Don’t skip it.
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Eggs: Two large ones. Room temp is best, but I won’t judge if you forget and use them cold.
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Yogurt: Plain, low-fat, and magical. You could use Greek, but the texture will be slightly denser.
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Lemon juice + powdered sugar: Stirred into a sweet-tart glaze that takes things from “yum” to “wait… WOW.”
How To Make Lemon Poppy Seed Muffins?
Let’s walk through it like I’m right there in the kitchen with you, apron askew, coffee in hand.
Step 1. Get Prepped
Crank the oven to 375°F. Grease your muffin tin or grab those paper liners hiding in your junk drawer. (Yes, even the ones with pumpkins on them. It’s fine.)
Step 2. Mix the Dry Stuff
Grab a medium bowl. Stir together the flour, baking powder, baking soda, poppy seeds, and salt. Set it aside and feel weirdly proud of yourself.
Step 3. Cream the Butter + Sugar
Beat your softened butter and sugar until fluffy and pale. You’ll know it’s right when it looks like frosting you’d sneak a finger of. Add the lemon zest. Then mix in the eggs, one at a time, like you’re building muffin royalty. Finally, beat in that yogurt. It might look slightly lumpy. Totally normal.
Step 4. Combine Like a Pro
Gently fold the dry ingredients into the wet. I mean it—gently. Stir until just combined. Lumps are okay. Overmixing is not.
Step 5. Bake Time
Want To Save This Recipe?
Spoon the batter evenly into the muffin cups—aim for 3/4 full. Bake for 25–30 minutes until golden on top and a toothpick comes out clean. The smell? Unreal.
Step 6. Glaze the Glory
Whisk lemon juice and powdered sugar together. Drizzle that sweet stuff over warm muffins. Watch it soak in and shimmer like a bakery window on a good day.
Storage Options:
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Room temp: Airtight container, 2–3 days. If they last that long, you’re a stronger person than I am.
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Fridge: Up to 5 days. Just warm ‘em up before eating to bring back the softness.
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Freezer: Wrap individually, freeze for up to 2 months. Perfect for future-you to discover on a rough Monday morning.
Variations and Substitutions:
Want to get creative? Let’s go:
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Add berries: Blueberries or raspberries take these to another level.
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Use sour cream instead of yogurt: Slightly richer, still amazing.
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Orange instead of lemon: New vibe, same cozy joy.
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Mini muffins: Bite-sized sunshine bombs.
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Skip the glaze: …Actually, don’t. Just trust me.
What to Serve with Lemon Poppy Seed Muffins?
These stand tall on their own, but here’s how to dress them up:
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With coffee or tea: Obvious, but true.
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Next to scrambled eggs and fruit for brunch: Fancy without being fussy.
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With butter or lemon curd: Over the top—in the best way.
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Warmed up with a scoop of vanilla ice cream: Okay, now we’re just showing off.
Frequently Asked Questions:
Can I make these gluten-free?
Totally! Use a good 1:1 GF flour blend. I’ve done it—it works. Just don’t overmix or they get weirdly gummy.
Can I use Greek yogurt?
Yep! It’ll make them a little denser, but still moist and fabulous.
Do I have to make the glaze?
Nope. But… why wouldn’t you? It’s two ingredients and tastes like sunshine.
There’s something quietly joyful about baking lemon poppy seed muffins. Maybe it’s the scent that fills the kitchen. Maybe it’s the way they brighten a Tuesday. Or maybe it’s because they remind us that simple can still be special.
Try them, tweak them, eat one standing barefoot in your kitchen while no one’s looking.
And then tell me—what’s your lemon muffin moment?
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Lemon Poppy Seed Muffins
Ingredients
Dry Ingredients:
- 3 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 2½ tablespoons poppy seeds
- ½ teaspoon table salt
Wet Ingredients:
- 10 tablespoons 1¼ sticks unsalted butter, softened
- 1 cup granulated sugar
- 1 tablespoon grated lemon zest
- 2 large eggs
- 1½ cups plain low-fat yogurt
For the Glaze:
- 2 tablespoons fresh lemon juice
- 1 cup confectioners' sugar
Instructions
Preheat the Oven:
- Adjust the oven rack to the lower-middle position and preheat to 375°F (190°C). Lightly grease a standard 12-cup muffin tin or line with paper muffin liners.
Combine the Dry Ingredients:
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, poppy seeds, and salt. Set aside.
Prepare the Wet Mixture:
- In the bowl of a stand mixer fitted with the flat beater attachment, cream the softened butter and granulated sugar on medium-high speed until the mixture is light and fluffy, approximately 2 minutes. Add the grated lemon zest and beat briefly to incorporate.
Add the Eggs and Yogurt:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Reduce the speed and blend in the yogurt until the mixture is smooth.
Incorporate the Dry Ingredients:
- Remove the bowl from the mixer. Using a spatula or wooden spoon, gently fold in the flour mixture until just combined. Take care not to overmix, as this may result in dense muffins.
Portion and Bake:
- Divide the batter evenly among the prepared muffin cups. Bake for 25–30 minutes or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Cool the Muffins:
- Allow the muffins to cool in the pan for approximately 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
Prepare and Apply the Glaze:
- In a small bowl, combine the lemon juice and confectioners’ sugar until a smooth glaze forms. Drizzle the glaze over the warm muffins and serve.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
