Bright, Citrusy, & Ready In Just 30 Minutes!
There’s something irresistible about biting into a warm, bakery‑style lemon poppy seed muffin: the golden, gently domed top gives way to a moist, tender crumb that bursts with fresh citrus. Tiny poppy seeds add a delicate crunch, while a tangy Greek‑yogurt base keeps each bite light (never greasy) and softly springy.
A quick lemon glaze drizzled over the still‑warm muffins amps up the zing and adds just the right touch of pastry‑shop gloss—perfect for breakfast, brunch, or a mid‑afternoon pick‑me‑up.
I am team lemon and almond when it comes to sweets, so these citrusy lemon poppy seed muffins earn a top spot in my heart. If you enjoy the same, give by homemade lemon poppy seed loaf or this tender Italian almond ricotta cake a try next — both are bright, citrusy, and irresistible dessert recipes I crave regularly!
Why You’ll Love ‘Em!
- Bakery texture at home – Cake flour (my secret!) plus a shot of whole‑wheat (or all‑purpose) flour yields a crumb that’s pillowy yet sturdy enough to hold plenty of glaze.
- Bold, natural citrus flavor – Using zest and juice layers bright lemon throughout the batter and the glaze.
- Baked with yogurt – Greek yogurt keeps the muffins moist without loads of oil, while adding protein.
- One bowl + one whisk (mostly) – Two quick bowls, zero stand mixer required.
Quick Game Plan (So You Know What’s Coming)
- Prep the pan & oven – Hot oven (400°F) = lofty, sky‑high muffin crowns.
- Dry bowl – Flours, sugar, zest, leaveners, salt.
- Wet bowl – Melted butter, Greek yogurt, eggs, fresh lemon juice, vanilla.
- Combine – Stir wet into dry just until you see no flour streaks, then fold in poppy seeds.
- Bake – Fill cups nearly to the top; 16–18 minutes later they’re puffed, fragrant, and lightly golden.
- Glaze – Whisk lemon‑juice icing and drizzle while muffins are still warm for an extra‑bright finish.
Expert Tips for Muffin Mastery
- Room‑temp ingredients rise higher. Cold butter turns lumpy and keeps the batter dense.
- Zest before you juice. It’s nearly impossible the other way around. A microplane makes fine work of it.
- Don’t overmix. Stir until everything is just combined—overworking activates the gluten and gives tough muffins.
- Fill ’em up. Nearly full cups encourage those coveted high‑domed bakery tops.
- Let them rest (optional). A 10‑minute bench rest before baking lets flour hydrate, improving tenderness.
Serving Ideas
Brunch board: Pair lemon and Greek yogurt muffins with smoked‑salmon salad or a cozy breakfast egg casserole for a vibrant spread.
Coffee‑shop moment: Warm a muffin, split, and slather with whipped honey‑butter.
Dessert shortcut: Halve, layer with lemon curd and berries, top with softly whipped cream—instant citrus‑berry trifle.
The Best Way To Reheat Muffins: In A Pan with Butter!
My all-time favorite way to eat day-old muffins is to slice them in half, then griddle cut-side down in a pan with some melted butter. The butter becomes browned, nutty, and sweet, and it adds a delectable crunch to the muffin that I find completely irresistible.
Try this same method with all your favorite homemade muffins, like my banana chocolate chip muffins and my kiddos’ favorite mini blueberry muffins with Greek yogurt.
Make these moist, bakery-style muffins today, then thank me tomorrow. You will not be disappointed! If you give this muffin recipe a try, please be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below–we love to hear what you think!
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Lemon Poppy Seed Muffins with Lemon Glaze
Equipment
Ingredients
For the Muffins
- 1 cup (114g) cake flour
- 1 cup (120g) whole wheat pastry flour or all-purpose flour
- ⅔ cup (133g) granulated sugar
- zest and juice from 1 lemon, about 4 Tbsp (60ml)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp Kosher salt
- 1 stick (8 Tbsp; 114g) unsalted butter, melted and cooled
- ¾ cup (180g) Greek yogurt, 2% or whole milk
- 2 large (100g) eggs, room temperature
- 1 tsp pure vanilla extract
- 2 Tbsp (18g) poppy seeds
For the lemon icing
- 1 cup (115g) confectioners' sugar, sifted
- 2-3 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 Tbsp (15ml) milk, as needed
Instructions
- Prepare the muffin tin. Place a rack in the middle of the oven and preheat to 400°F. Spray a regular size muffin tray with nonstick baking spray or line each cup with a muffin liner.
- Mix the dry ingredients. In a large bowl whisk together 1 cup (114g) cake flour, 1 cup (120g) whole wheat (or all-purpose) flour, ⅔ cup(133g) sugar, 2 tsp lemon zest, ½ tsp baking powder, ¼ tsp baking soda, and ¼ tsp Kosher salt.
- Mix the wet ingredients. In a separate small bowl, whisk together 8 Tbsp (114g) cooled butter, ¾ cup (180g) Greek yogurt, 2 large eggs (100g), 4 Tbsp (60ml) fresh lemon juice, and 1 tsp vanilla extract.
- Combine wet and dry ingredients. Pour wet ingredients into dry ingredients and, using a spatula or wooden spoon, mix until just combined. Mixture will be thick. Add in 2 Tbsp (18g) poppy seeds and give one final mix to incorporate.
- Bake the lemon poppyseed muffins. Use a large cookie scoop or a ¼ measuring cup to evenly divide batter into muffin liners, filling almost completely to the top. Bake 16-18 minutes, or until a cake tester or knife inserted into the center of the muffin comes out clean. Let cool for 5 minutes, then drizzle with lemon icing.
- Make the lemon icing. Place 1 cup (115g) confectioners' sugar in a medium bowl, then add 2 Tbsp fresh lemon juice and 1 tsp vanilla extract. Whisk until smooth. If icing is too thick to drizzle, add the last tablespoon of lemon juice and up to 1 Tbsp (15ml) of milk, as needed, to reach desired consistency. Drizzle over slightly cooled muffins, then enjoy immediately.
Notes
- Bake ahead: Muffins stay fresh, covered, at room temperature for 2 days. For maximum moisture, line your container with a sheet of paper towel to absorb condensation.
- Freeze: Skip the glaze, cool completely, then freeze in a single layer. Transfer to a freezer bag and keep up to 2 months. Thaw at room temp, warm in a 300°F oven for 5–7 minutes, and glaze just before serving.
- Overnight batter? Not recommended—leaveners lose punch. It’s better to bake, freeze, and reheat than to hold raw batter.
Let us know your thoughts!