Lemon Poppy Seed Muffins
These lemon poppy seed muffins are quick, simple, and ready in less than 30 minutes, start to finish! One batch makes a perfect dozen. Top with an easy lemon glaze. Freezer-friendly and gluten-free adaptable!
Ingredients
- cake flour
- whole wheat pastry flour (totally fine to substitute all-purpose flour)
- granulated sugar
- lemon juice and zest
- baking powder
- baking soda
- kosher salt
- melted butter
- greek yogurt
- 2 eggs, room temperature
- pure vanilla extract
- poppy seeds
For the lemon glaze
- confectioner’s sugar
- fresh lemon juice
- milk
- pure vanilla extract
How to make lemon poppy seed muffins
Begin by whisking dry ingredients together in a large bowl. In a separate mixing bowl, whisk together wet ingredients.
Carefully fold the wet ingredients into the dry ingredients until just mixed. Pour in the poppy seeds, then stir once or twice more until well incorporated.
Line a standard muffin tin with liners, then coat each with baking spray. Use a cookie scoop or a ¼ cup measuring cup to place an equal amount of muffin batter in each cup.
How long to bake muffins
These muffins bake at 400 F for 16-18 minutes, or until a cake tester or toothpick inserted into the center of the muffin comes out clean.
Allow muffins to cool for at least 5 minutes before drizzling with lemon glaze!
Are these muffins gluten-free?
As written, the recipe is not gluten-free. However, I have had great success in using Bob’s Red Mill 1-for-1 gluten-free flour as a substitute in baking. Highly recommend if you have a gluten allergy or sensitivity!
How to store muffins
Once cooked, muffins can be kept in an airtight container for up to 3 days.
Can you freeze them?
Yes, freezing muffins is a life saver! To freeze, simply allow muffins to cool completely, then place in a freezer until solid, about 1-2 hours. Next, transfer muffins to an airtight, freezer-safe container (or wrap multiple times in plastic wrap and then heavy duty aluminum foil). Lemon poppy seed muffins will last up to 3 months in a freezer.
To reheat
Defrost muffins at room temperature until completely thawed or defrost in a refrigerator overnight. Alternatively, you can pop a frozen muffin into a microwave and cook until warmed through, about 30 seconds to 1 minute.
Is this recipe healthy?
It’s a muffin recipe made with actual flour and sugar. So, no lol. However, I’ve opted to use whole grain pastry flour which — I don’t know — kind of makes me feel good! I’m usually not going for ‘healthy’ but instead ‘delicious,’ which these are!
I’m not usually the person who throws around the word “moist” but these lemon poppy seed muffins totally are. They eat like a piece of cake (never a bad thing!), are easy to throw together, and just generally make people happy.
If you’ve got some fresh lemons lying around the house, highly recommend you put them to good work! No one ever regrets homemade muffins!
If you make these Lemon Poppy Seed Muffins, please let me know by leaving a review below!
And make sure to sign up for my newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag me on social channels when you make a recipe at #wellseasonedstudio !!
For more simple baked goods, check out the following recipes:
Double dark chocolate chunk scones
Mini blueberry streusel muffins
Almond cake with lemon curd and fresh berries
Blueberry streusel coffee cake
Easy banana chocolate chip muffins
This was originally posted in June 2018 and has since been updated with tips and tricks that will make it easier for you to recreate at home.
Lemon poppyseed muffins
Ingredients
For the muffins
- 1 cup cake flour
- 1 cup whole wheat pastry flour or all-purpose flour
- ⅔ cup sugar
- zest and juice from 1 lemon about 4 Tbsp
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp kosher salt
- 1 stick unsalted butter melted and cooled
- ¾ cup greek yogurt 2% or whole milk
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 2 Tbsp poppy seeds
For the lemon icing
- 1 cup confectioner's sugar sifted
- 2-3 Tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1 Tbsp milk as needed
Instructions
For the muffins
- 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.
- In a large bowl whisk together cake flour, whole wheat or all-purpose flour, sugar, lemon zest, baking powder, baking soda, and salt.
- In a separate small bowl, whisk together cooled butter, greek yogurt, eggs, lemon juice, and vanilla extract. Pour wet ingredients into dry ingredients and, using a spatula or wooden spoon, mix until just combined. Mixture will be thick. Add in poppy seeds and give one final mix to incorporate. 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.
For the lemon icing
- Place confectioner's sugar in a medium bowl, then add 2 Tbsp fresh lemon juice and the vanilla extract. Whisk until smooth. If icing is too thick to drizzle, add the last tablespoon of lemon juice and up to 1 tablespoon of milk, as needed, to reach desired consistency. Drizzle over slightly cooled muffins, then serve immediately.
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