Lemon Poppyseed Muffins

Springtime is here, and there’s no better way to celebrate the sunny season than with a batch of homemade Lemon Poppyseed Muffins! Soft, fluffy, and freshly flavored lemon muffins are made with just the right amount of crunchy little poppyseeds.

The snow on the ground is FINALLY melting away, which means one very important thing – it’s springtime. And what does springtime mean? All of the fresh, fruity baked goods are back on the menu in my kitchen!

Lemon is just one of those flavors that always makes me feel all bright and happy inside, which are the exact emotions that align with spring and summertime. In this muffin recipe, that real lemony flavor is achieved by using fresh lemon juice and zest. The freshly squeezed lemon juice is both in the muffins and glaze, adding that extra “oomph” factor.

In my opinion, a lemon muffin is never complete without the addition of poppyseeds. The tiny, crunchy little seeds just go hand in hand with a perfectly baked lemon muffin! Lemon poppyseed muffins have been a favorite breakfast treat of mine since childhood, but honestly, I enjoy them as an after dinner snack as well. They’re just too good to only enjoy once a day!

What You’ll Need:

For the muffins, you’ll need:

• Greek Yogurt – It should be full fat, plain, and at room temperature.
• Lemon Juice – Use FRESH lemon juice! I promise, it’s so much better (and usually cheaper) than that bottled junk.
• Sugar – Just white granulated sugar will get the job done.
• Lemon Zest – If you don’t have a zester, use the smaller holed side of a cheese grater.
• Butter – It should be salted and at room temperature.
• Eggs – These will also need to be room temperature.
• Flour – All purpose flour is what you’ll need.
• Poppyseeds – At the store, they’ll likely be located in the spice aisle.
• Baking Powder – This helps make them fluffy!
• Salt

For the glaze, you should have:

• Powdered Sugar – For sweetness, of course!
• Lemon Juice
• Milk – It can be any milk you prefer.

Common ingredient questions:

Is it important for the butter, lemon juice, eggs and butter to be at room temperature? Yes, this will help the muffins to have a lighter texture. And the butter will cream smoother if it is room temperature.

Could I use oil in this recipe instead of butter? Yes, I like the flavor that butter adds, but oil will work too! Just substitute the same amount.

How to Make Lemon Poppyseed Muffins

For more detailed instructions, scroll to the bottom of this post.

Mix. In a small bowl, mix together the greek yogurt and lemon juice.

Combine. In another bowl, combine the lemon zest and sugar.

Cream. Cream together the butter and the lemon sugar. Mix the eggs into the mixture one at a time.

Combine. Combine the yogurt mixture with the creamed egg and butter mixture. Mix well!

Whisk. In another bowl, combine the dry ingredients, and create a well in the center of it.

Combine (again!). Combine the wet and dry mixtures, careful to not over mix.

Divide and rest. Divide the batter evenly among the prepared muffin cups. Allow the muffins to sit at room temperature for 20 minutes before baking.

Bake. Bake the muffins at 425°F for 5 minutes. Then, reduce the temperature to 350°F and continue baking for about 12-15 minutes.

Glaze. Whisk the glaze ingredients together, then pour the glaze over the muffins with a fork once they’ve cooled for at least 10 minutes.

Common Questions

I don’t know if I’m over-mixing the batter; what are some tips? When you’ve added the liquid ingredients to the dry ingredients, you could count each big stir. Try to keep it under 12 stirs. The batter may still be lumpy and that is okay.  

I’m not sure if the muffins are baked; how can I know for sure? You want to bake them just until a toothpick, skewer, or cake tester comes out clean (or with just a few soft crumbs). The edges will be turning golden and the top will have a dome to it. I start checking a couple of minutes before I expect them to be done. So, at about 18 minutes I would check these muffins. (You really don’t want to over-bake them.) 

Can I make the batter ahead of time? Yes, the mixed batter may be stored in the fridge for up to 3 days.  When you are ready to bake, just fold the batter gently, only as needed to incorporate everything again.  

I like to make a dozen muffins at a time – can I try that with this recipe? Yes, the muffins will just be smaller, and I would check them at about 15 minutes to see if they are done.

How long will lemon poppyseed muffins stay fresh? In an airtight container at room temperature, these homemade treats will stay fresh for about 3-4 days.

Spring into the season with my favorite treats!

• Strawberry Mug Cake
• Stunning Lemon Tart
• Raspberry Olive Oil Cake
• Blueberry Dump Cake