These Lemon Poppy Seed Muffins have the perfect mix of sweet and tart! Made with yogurt, fresh lemon juice, and lemon zest for a fresh flavor that is perfect for spring.
This lemon poppy seed muffin recipe is ideal for serving for breakfast or brunch!
The use of fresh lemon in the cake itself paired with the tart lemon glaze gives these a fun springtime flavor boost that is out of this world. We have served them to guests, brought them to parties, and enjoyed them as a special Sunday treat. They are perfect for all occasions!
Recipe Features:
- Light and Moist Texture
- Bold Lemon Flavor
- Freezer Friendly
- Would Make Again
Lemon Poppy Seed Muffin Ingredients:
The secret to this recipe, like most of my baked goods, is to use quality ingredients.
Be sure to pick out your lemons, scrub them clean, and use a zester that will give you fine pieces. You want to zest just the yellow part of the fruit. Once you start to hit the white interior you’ll know to stop.
Also, you want to make sure all of your ingredients are at room temperature. This will ensure even mixing and perfect muffins!
- All-Purpose Flour
- Granulated Sugar
- Poppy seeds
- Baking Leaveners
- Eggs
- Yogurt
- Applesauce OR Oil
- Lemon zest and Juice
How to Make Lemon Poppy Seed Muffins From Scratch:
- Preheat the oven to 400 degrees. Line 2 regular sized cupcake tins with paper liners. Set aside.
- Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Gently whisk.
- Stir together the eggs, yogurt, apple sauce, lemon zest, 1/3 cup lemon juice, and extract if using. Fold into the dry ingredients. Hand mix until all of the ingredients are incorporated.
- Divide between 18 muffin cups. Bake 13-15 minutes or until a toothpick inserted into the center comes out clean.
- Whisk together the confectioners sugar and remaining 1/4 cup of lemon juice. Dip or drizzle your muffins.
Tips for making perfect lemon muffins:
- Play around with the types of oil you use. I have used both vegetable and coconut with success. The possibilities are endless.
- No yogurt on hand? Swap it out for sour cream. This really adds to the tangy flavor of the lemon and helps it shine as the star.
- Hand mixing will give you the best muffin texture.
- Always fill your muffin tins 3/4 or close to the top for that beautiful rounded top.
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Lemon Poppy seed Muffins
These Lemon Poppy Seed Muffins have the perfect mix of sweetness and tart! Made with yogurt, fresh lemon juice, and lemon zest for a fresh flavor!
Ingredients
For the Muffins:
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 tablespoons poppy seeds
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 (6 oz) container plain yogurt or sour cream
- 1-1/4 cup oil OR apple sauce
- 2 tablespoon lemon zest
- 1/3 cup lemon juice
- 1/2 teaspoon lemon extract, optional
For the glaze:
- 1-3/4 cups confectioners sugar
- 1/4 cup lemon juice
Instructions
- Preheat your oven to 400 degrees. Line 2 regular sized cupcake tins with paper liners. Set aside.
- Combine the flour, sugar, poppy seeds, baking powder, baking soda, and salt in a large bowl. Gently whisk.
- Stir together the eggs, yogurt, oil, lemon zest, 1/3 cup lemon juice, and extract if using. Fold into the dry ingredients. Hand mix until all of the ingredients are incorporated.
- Divide between 18 muffin cups. Bake 13-15 minutes or until a toothpick inserted into the center comes out clean.
- Whisk together the confectioners sugar and remaining 1/4 cup of lemon juice. Dip or drizzle your muffins.
Notes
I like to use coconut oil in place of the vegetable oil in this recipe but have had success with both!
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Nutrition Information:
Yield: 24 Serving Size: 1 muffinAmount Per Serving: Calories: 319Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 149mgCarbohydrates: 72gFiber: 1gSugar: 62gProtein: 3g
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