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Lemon Poppy Seed Muffins
5 from 33 votes

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins combine all-purpose flour, poppy seeds, and lemon zest with plain yogurt, eggs, and melted butter to create moist and tender muffins. A tangy lemon glaze made from lemon juice and sugar adds brightness. The muffins bake to a golden top and have a moist crumb, producing 24 servings ideal for breakfast or snacks.

Prep Time
15 mins
Cook Time
25 mins
Additional Time
15 mins
Total Time
55 mins
Servings: 24 muffins
Calories: 153 kcal
Course: Dessert, Breakfast
Cuisine: American

Ingredients

For the muffins:
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 3 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups PLAIN yogurt (see note 1)
  • 2 large egg
  • 1 tablespoon lemon see note 2, zest
  • 8 tablespoons butter melted and cooled, unsalted
For the glaze:
  • 1/4 cup granulated sugar
  • 1/4 cup lemon juice (from 2-3 lemons)

Instructions

To make the muffins:
    Cup of Yum
  1. Adjust oven rack to middle position and heat oven to 375 degrees. Line 2 12-cup muffin tins with paper liners and coat with nonstick spray.
  2. In a large bowl, whisk together flour, 1 cup sugar, poppy seeds, baking powder, baking soda, and salt. 
  3. In a second bowl, whisk together yogurt, eggs, and lemon zest. Fold yogurt mixture into flour mixture with a rubber spatula until just combined. Carefully fold in melted butter.
  4. Using a greased 1/3-cup dry measuring cup, divide batter evenly among prepared muffin cups. Bake until the tops are golden brown and a toothpick inserted in the center of a muffin comes out clean with a few crumbs attached, about 25 to 30 minutes. Rotate muffin tin halfway through.
  5. Let muffins cool in muffin tin for 5 minutes, then turn out onto a wire rack and brush with glaze (instructions follow).
To make the glaze:
  1. Meanwhile, in a small saucepan over medium heat, combine sugar and lemon juice. Cook until thickened and syrupy, about 3 minutes. Brush warm syrup on slightly cooled muffins. Cool 10 minutes before serving.

Notes

  • Plain yogurt is essential for moisture, complementing melted butter and eggs to produce a soft crumb.
  • Use fresh lemon zest in the batter and lemon juice for the glaze to maximize citrus flavor.
  • The recipe produces 24 muffins, suitable for a brunch or sharing with others.
  • Store at room temperature for 2 to 3 days to maintain texture and flavor.

Nutrition Information

Serving 1 muffin Calories 153kcal (8%) Carbohydrates 24g (8%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 28mg (9%) Sodium 171mg (7%) Potassium 59mg (1%) Fiber 1g (4%) Sugar 11g (22%) Vitamin A 155IU (3%) Vitamin C 1mg (1%) Calcium 71mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 muffins

Amount Per Serving

Calories 153

% Daily Value*

Serving 1 muffin
Calories 153kcal 8%
Carbohydrates 24g 8%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 28mg 9%
Sodium 171mg 7%
Potassium 59mg 1%
Fiber 1g 4%
Sugar 11g 22%
Vitamin A 155IU 3%
Vitamin C 1mg 1%
Calcium 71mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.