This Lemon poppy seed muffins will certainly inspire your step. Literally – these muffins are so spring-like, in both the seasonal and the moist sense! True lemon flavor explodes with every happy bite along with the subtle crunch of poppy seeds, with a sweet lemon glaze as a little peppy bonus.
Baking with fresh lemons, like this lemon tart or these signature lemon bars, makes me think of sunshine, and sunny days are happy days where I live.
This Lemon Poppy Seed Muffin recipe is adapted from the Lemon Chia Seed Muffins recipe from my cookbook.
I wanted to bring another classic muffin recipe to the blog and home bakery because these are just so delicious.
About this Lemon Poppy Seed Muffins recipe
Lemon and poppy seeds are a classic combination for muffins (and cakes! Check out this lemon poppy seed cake recipe). For a change, you can also try orange muffins with poppy seeds.
These are the kind of muffins that first spring to mind when baking breakfast treats for company or wanting to make something a little more special than healthy banana muffins.
Like my other healthy muffin recipes, this lemon poppy seed muffin recipe includes some healthy additions and swaps:
- Low-fat Greek yogurt instead of some butter, both for extra protein and less fat and calories.
- Substitute half the all-purpose flour for white whole wheat flour and add extra fiber and protein.
- Less sugar than typical sweet muffin recipes, but still a treat.
How to make lemon poppy seed muffins
I probably love to bake muffins.
They’re so easy and satisfying to make, and they make a great breakfast or on-the-go snack.
Grab some lemons and your muffin tin and get ready to rub, juice and go!
The ingredients
- lemon. These muffins are filled with zest and fresh lemon juice to deliver the perfect amount of lemon punch.
Top!
Mix the lemon zest with the sugar by rubbing the zest and sugar with your fingers until moist. This activates the oils in the shell and intensifies the taste.
- While whole wheat flour. I use half white whole wheat flour and half all-purpose flour. The whole wheat flour is an undetectable healthy substitute to add more nutrients to the muffins. You can use whole all-purpose flour if you prefer.
- Poppy. Add both texture and flavor and pair perfectly with lemon in muffins.
- Greek yogurt. These Lemon Poppyseed Muffins are made with plain, non-fat Greek yogurt, another easy, healthy substitute for baked goods, instead of sour cream or more butter.
Top!
Use room temperature yoghurt, otherwise the cold yoghurt can set the melted butter again.
- eggs. The Binders. Make sure they are at room temperature.
- butter. Some fat is needed for the muffins to become fluffy and the ingredients to combine properly, plus of course it adds amazing flavor. This recipe has 4 tablespoons total.
- Vanilla. Vanilla needs to be in every baked good, IMHO. I recommend pure vanilla extract as the taste really makes a difference.
- glaze. Lemon Poppyseed Muffin Frosting is easy and sweet with lemon juice and powdered sugar.
Top!
Sift your powdered sugar to get a lump-free frosting.
The directions
- In a large mixing bowl, whisk the dry ingredients.
- In a medium bowl, grate lemon over sugar and rub together with fingers until moist and fragrant.
- Add the wet ingredients and stir until smooth.
- Pour wet ingredients into the dry.
- Stir gently until the flour disappears.
- Bake Lemon Poppy Seed Muffins at 350 degrees F for 18 to 20 minutes.
- Whisk together the lemon juice and powdered sugar to form a glaze and drizzle over the cooled muffins. ENJOY!
storage tips
- To store. Store muffins in a paper towel-lined, airtight container on the counter at room temperature for up to 4 days.
- Freeze. Freeze muffins in an airtight, freezer-safe storage container for up to three months. Defrost as desired and enjoy. I like to wrap the muffins individually first so I can use them for quick breakfasts and snacks.
storage tips
For more tips on storing your leftovers, check out this muffin storage post.
What to serve with Lemon Poppy Seed Muffins
Lemon Poppyseed Muffins make a tasty snack or breakfast to-go, or can be the sweet element in your brunch spread. Here are a few popular breakfast and brunch menu items to serve with your muffins:
- muffin pan. An indispensable tool for making muffins. This one comes with a cover so you can take it with you!
- Large cookie scoop. For ladling muffin batter, for even baking and better rising.
- Nesting mixing bowls. This set of glass mixing bowls is sized to fit any cooking or baking need.
muffin tin
Get my time-tested favorite muffin pan. Even heat distribution for even baking and easy to clean.
Jump into spring (or dream of spring) with these perfect Lemon Poppy Seed Muffins!
frequently asked Questions
No, poppy seeds do not need to be soaked before baking Lemon Poppy Seed Muffins.
Poppy seeds add both flavor and texture. Their taste is slightly fruity and nutty. It’s mild and pleasant.
Poppy seeds are a good source of protein and fiber and are high in B-complex vitamins, calcium and magnesium. You would use food grade poppy seeds and the entire recipe only has 2 tablespoons; These muffins are perfectly safe to eat for most people. (This is not medical advice; if you have any concerns, please speak to your doctor.)
For tender muffins, cool in pan for 5 minutes, then carefully lift muffins out of pan and transfer to wire rack to cool completely. If you let them cool completely in the muffin tin, they will steam and go mushy.
- 4 tablespoon unsalted butter
- 1 Cup white whole wheat flour or whole wheat flour or all-purpose flour
- 1 Cup all purpose flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 tablespoon Poppy
- 3/4 Cup granulated sugar
- 3/4 Cup low-fat Greek plain yogurt at room temperature
- 2 Big Eggs at room temperature
- 1 tablespoon Lemon peel from about 3 lemons
- 1/4 Cup freshly squeezed lemon juice from the lemons above
- 2 teaspoon pure vanilla extract
FOR THE GLAZE:
- 1 1/2 tablespoon lemon juice from the lemons above
- 3/4 Cup powdered sugar sieved if lumpy
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Preheat the oven to 350 degrees F. Coat a muffin tin with nonstick spray or line with paper liners. In a small bowl melt the butter. Leave to cool to room temperature.
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In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and poppy seeds. Put aside.
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In a medium bowl, place the sugar and add the lemon zest (Zest the lemons just above the bowl to trap their aromatic oils). Rub the two together with your fingers until the sugar is moist and fragrant. Add yogurt, eggs, lemon juice and vanilla. Whisk until smooth.
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Make a well in the center of the dry ingredients, then carefully pour in the wet ingredients. Mix gently with a spatula or wooden spoon until the flour disappears. The batter will be thick.
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Using a spatula, divide the batter evenly among the muffin cups (they will be 2/3 to 3/4 full).
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Bake Lemon Poppyseed Muffins for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool in the pan for 5 minutes, then carefully lift the muffins out of the pan and transfer to a wire rack to cool completely (this will prevent the muffins from steaming and getting mushy in the pan).
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While the muffins are cooling, prepare the icing: Place the lemon juice and powdered sugar in a small bowl and whisk briskly until smooth. Add more powdered sugar or lemon juice as needed to give your icing a pourable consistency. Drizzle over the cooled muffins.
- TO STORE: Store muffins in a paper towel-lined, airtight container at room temperature on the counter for up to four days.
- FREEZE: Freeze muffins in an airtight, freezer-safe storage container for up to three months. Defrost as desired and enjoy. I like to wrap the muffins individually first so I can use them for quick breakfasts and snacks.
Portion: 1Cupcakes with glazeCalories: 212kcalCarbohydrates: 37GProtein: 5GFat: 5GSaturated Fatty Acids: 3GPolyunsaturated fat: 1GMonounsaturated fatty acids: 1GTrans fats: 0.2GCholesterol: 38mgPotassium: 122mgFiber: 2GSugar: 21GVitamin A: 157ieVitamin C: 3mgCalcium: 72mgIron: 1mg
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