These lemon poppy seed muffins are super moist and full of bright citrus flavor. They are delicious plain or with a simple lemon glaze on top!
Let’s make lemon poppy seed muffins! After a very busy week (oh hey, we launched Simple Feel Good Food!), an easy baking project like this sounds like the perfect way to decompress. Inhaling the bright scent of lemon zest, swirling poppy seeds in soft batter… Please! I signed up.
But, of course, just as fun to make this lemon poppy seed muffins recipe, eating the muffins are actually the best part. They’re full of fresh citrus flavor, and they have a moist, fluffy texture punctuated by the crunch of poppy seeds. I like them plain for breakfast or an afternoon snack, but if you want a sweeter treat, you can pour my lemon glaze on high. Enjoy them as part of a spring brunch or even for dessert. When it comes to these lemon poppy seed muffins, you really can’t go wrong.
Lemon Poppy Seed Muffins Ingredients
Here’s what you’ll need to make this lemon poppy seed muffins recipe:
- Lemons, of course! At least 2 to 3. This lemon poppy seed muffins recipe boasts 1/4 cup fresh lemon juice and 2 tablespoons zest!
- All-purpose flour – Scoop and level it to avoid over-packing your measuring cup.
- Baking powder, baking soda, and eggs – They help the muffins rise.
- Whole milk Greek yogurt – Ever seen sour cream in a muffin recipe? Greek yogurt does the same thing here. It adds moisture and richness and makes the muffins extra-puffy!
- MAPLE syrup – It naturally sweetens the muffins.
- Avocado oil – For wealth. Vegetable oil works too!
- No sweetness almond milk – Or any milk, for moisture.
- Vanilla extract – For warm depth of flavor.
- Poppy seeds – They add a delightful crunch.
- And sea salt – To make all the flavors pop!
If you want to make the lemon glaze, you will also need a few tablespoons of lemon juice and with powdered sugar. So simple!
Find the complete recipe with measurements below.
How to Make Lemon Poppy Seed Muffins
This lemon muffins recipe is so easy to make! Here’s how it goes:
First, make the batter. Combine the wet ingredients in one bowl and the dry ingredients in another.
Pour the dry ingredients into the wet ingredients, and mix until just combined. Be careful not to overmix! If you do, the muffins will be dense.
Fold in the poppy seeds.
Next, divide the batter into muffin pans. Prepare a 12-cup muffin tin by greasing the muffin cups or lining them with paper liners. Use a 1/3-cup scoop to divide batter into muffin cups.
Then, bake! Transfer the muffins to a 400°F oven and bake for 17 to 20 minutes, or until the tops spring back. A toothpick inserted into the center of the muffins should come out clean.
Finally, let the muffins cool. It’s tempting to reach for one right away, but the muffin’s texture and flavor really improve after they’ve had a chance to cool! Let cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
When the muffins have cooled, top them with lemon glaze for a bolder lemon flavor, or enjoy them plain. Both options are delicious!
These lemon poppy seed muffins store well in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. Let the frozen muffins thaw for an hour or so at room temperature, or pop them in the microwave for about 30 seconds. They make a great quick breakfast or snack!
More Favorite Muffin Recipes
If you love these lemon muffins, try one of these delicious muffin recipes next:
Lemon Poppy Seed Muffins
- 2¼ cups all-purpose flour, scooped and flattened
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 1 cup whole milk Greek yogurt
- 2 large eggs
- ⅔ cup MAPLE syrup
- ⅓ cup avocado oil, or any neutral oil
- ¼ cup fresh lemon juice
- 2 spoon lemon zest
- 2 spoon unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 spoon poppy seeds
Preheat the oven to 400°F and lightly oil or spray a 12-cup muffin tin or line a muffin liner.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, whisk together the yogurt, eggs, maple syrup, avocado oil, lemon juice and zest, almond milk, and vanilla.
Add the dry ingredients to the wet ingredients and mix until combined. Do not overmix. Fold in the poppy seeds. Use a ⅓-cup measuring cup to scoop batter into muffin cups.
Bake for 17 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.