These lemon poppy seed muffins are super moist and bursting with a bright citrus flavour. They’re 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 into the fluffy batter… Please! Sign me up.
But, of course, as fun as it is to make this lemon poppy seed muffins recipe, eating the muffins are actually the best part. They’re bursting with fresh citrus flavor, and they have a moist, tender texture that’s punctured by the poppy seeds’ crunch. I love them plain for breakfast or an afternoon snack, but if you’re craving a sweeter treat, you can drizzle my lemon glaze on top. 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 of zest!
- All-purpose flour – Spoon and level it to avoid packing too much into 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? The Greek yogurt does the same thing here. It adds moisture and richness and makes muffins extra-puffy!
- Maple syrup – It sweetens the muffins naturally.
- Avocado oil – For richness. Vegetable oil works too!
- Unsweetened almond milk – Or any milk, for moisture.
- Vanilla extract – For warm depth of flavor.
- Poppy seeds – They add delightful crunch.
- And sea salt – To make all the flavors pop!
If you want to make the lemon glaze, you’ll also need a few more tablespoons of lemon juice and powdered sugar. So simple!
Find the complete recipe with measurements below.
How to Make Lemon Poppy Seed Muffins
This lemon muffin recipe is super 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. Careful not to overmix! If you do, the muffins will be dense.
Fold in the poppy seeds.
Next, divide the batter into the muffin pan. Prepare a 12-cup muffin tin by greasing the muffin cups or lining them with paper liners. Use a 1/3-cup scoop to portion the batter into the 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 to the touch. A toothpick inserted in the center of the muffins should come out clean.
Finally, let the muffins cool. It’ll be tempting to reach for one right away, but the muffins’ texture and flavor actually improve after they’ve had a chance to cool! Let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Once the muffins are cool, top them with the lemon glaze for a bolder lemon flavor, or enjoy them plain. Both options are delicious!
These lemon poppy seed muffins keep 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 frozen muffins thaw for an hour or so at room temp, 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 yummy muffin recipes next:
Lemon Poppy Seed Muffins
- 2¼ cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- ½ teaspoons baking soda
- ½ teaspoons 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 tablespoons lemon zest
- 2 tablespoons unsweetened almond milk
- 1 teaspoons vanilla extract
- 2 tablespoons poppy seeds
Preheat the oven to 400°F and lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
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 stir just until combined. Don’t overmix. Fold in the poppy seeds. Use a ⅓-cup measuring cup to scoop the batter into the 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.