Lemon Poppy Seed Muffins (Print Version)

Moist citrus muffins studded with poppy seeds, topped with a tangy lemon glaze.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 tablespoon poppy seeds
03 - 1 1/2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon 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
10 - 1/2 cup unsalted butter, melted and cooled
11 - 1/4 cup fresh lemon juice
12 - 1 teaspoon vanilla extract

→ Lemon Glaze

13 - 1 cup powdered sugar, sifted
14 - 2 to 3 tablespoons fresh lemon juice

# How to Cook:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
03 - Rub lemon zest into the sugar to release oils. Whisk in the eggs, Greek yogurt, melted butter, lemon juice, and vanilla extract until smooth.
04 - Fold the wet mixture into the dry ingredients gently until just combined, avoiding overmixing.
05 - Divide the batter evenly among prepared muffin cups, filling each about three-quarters full.
06 - Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean.
07 - Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Whisk powdered sugar with lemon juice until smooth and pourable. Drizzle over cooled muffins and let the glaze set before serving.

# Expert Advice:

01 -
  • The Greek yogurt keeps them impossibly moist without that dense, heavy feeling some breakfast muffins have.
  • Fresh lemon zest means you're not just tasting citrus—you're tasting the actual oil and brightness of the fruit.
  • The glaze is tangy enough to balance the sweetness, so they never feel cloying even with your second one.
02 -
  • Room temperature ingredients matter more than you think—cold eggs and butter don't incorporate evenly, and you'll end up with a denser, uneven crumb.
  • That 5-minute rest in the pan isn't optional; it lets the structure set so they don't fall apart when you move them to the rack.
  • Overmixing is the number one reason these turn out tough, so fold gently and stop the moment the flour disappears.
03 -
  • Use a microplane zester instead of a box grater—it gets the flavorful yellow part without the bitter white pith underneath.
  • If you only have bottled lemon juice, warm it slightly before using it because cold juice sometimes curdles with the yogurt and eggs.
  • Make the glaze thicker than you think it needs to be—it will thin slightly as it sits and creates a beautiful, even coating.

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