Lemon and poppy seed pair so well together, with the citrus brightness of the lemon melding beautifully with the mild nuttiness of the poppy. Lemon Poppy Seed Muffins are bakery-style proof of how these flavors can make mornings magnificent! Balancing sweet and tart, Lemon Poppy Seed Muffins have a gorgeous lemon glaze and crunchy sugar atop a fluffy, tender cake. These create sunny days no matter the weather.

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For the muffins:

  • 3 cups all-purpose flour
  • 1 cup sugar
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups plain whole milk yogurt
  • 2 tablespoons fresh lemon juice, optional
  • 1 1/2 tablespoons lemon zest, grated
  • 2 large eggs
  • 8 tablespoons unsalted butter, melted and cooled

For the glaze:

  • 1/4 cup sugar
  • 1/4 cup lemon juice
  • coarse sugar, optional, for sprinkling


Step 1 –Adjust an oven rack to the middle position.

Step 2 –Preheat the oven to 375 degrees F.

Step 3 –Grease a 12-cup muffin tin.

Step 4 –Whisk the flour, the 1 cup of the sugar, the poppy seeds, the baking powder, the baking soda, and the salt together in a large bowl.

Step 5 –In a separate bowl, whisk the yogurt, 2 tablespoons of the lemon juice, the lemon zest, and the eggs until smooth.

Step 6 –Gently fold the yogurt mixture into the flour mixture until just combined.

Step 7 –Fold in the melted butter. Do not overmix. If you overmix, the muffins will be dense.

Step 8 –Divide the batter evenly among the prepared muffin cups.

Step 9 –Bake until the muffins are golden brown and a toothpick inserted in the center comes out clean, about 20 to 25 minutes. Rotate the muffin tin halfway through baking.

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Step 10 –Simmer the 1/4 cup of the sugar and the 1/4 cup of the lemon juice together in a small saucepan over medium heat until it turns into a light syrup, about 3-5 minutes.

Step 11 –Transfer the muffin tin to a wire rack.

Step 12 –Brush the muffins with the lemon syrup.

Step 13 –Sprinkle the tops with the coarse sugar.

Step 14 –Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack and let cool for another 10 minutes before serving.