Lemon Poppy Seed Muffins with Glaze (Printable Version)
Tender lemon muffins with poppy seeds and sweet glaze, perfect for breakfast or afternoon tea.
# What You'll Need:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 tbsp poppy seeds
03 - 1 tsp baking powder
04 - 1/2 tsp baking soda
05 - 1/4 tsp salt
→ Wet Ingredients
06 - 2/3 cup granulated sugar
07 - Zest of 2 lemons
08 - 2 large eggs, room temperature
09 - 1 cup plain Greek yogurt or sour cream
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1/4 cup fresh lemon juice
12 - 1 tsp vanilla extract
→ Glaze
13 - 1 cup powdered sugar
14 - 2–3 tbsp fresh lemon juice
15 - 1/2 tsp lemon zest
# How to Make It:
01 - Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large bowl, whisk together flour, poppy seeds, baking powder, baking soda, and salt until well blended.
03 - Rub lemon zest into sugar with fingertips until fragrant. Whisk in eggs, yogurt, melted butter, lemon juice, and vanilla extract until smooth.
04 - Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined; avoid overmixing to keep muffins tender.
05 - Divide batter evenly among prepared muffin cups, filling each about 3/4 full.
06 - Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
07 - Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice, adding gradually to reach desired consistency. Stir in lemon zest if using. Drizzle over cooled muffins and allow glaze to set before serving.
# Expert Tips:
01 -
- The Greek yogurt keeps these muffins incredibly moist without needing any complicated tricks
- That lemon glaze transforms them from breakfast muffins into something that feels like a special occasion
02 -
- Overmixing the batter will make these tough and dense, so stop as soon as the flour disappears
- The glaze needs the muffins to be completely cool or it will melt right off instead of setting
03 -
- Room temperature eggs blend more smoothly into the batter for even texture
- Measuring flour by weight, not volume, gives the most consistent results every time