Lemon Poppy Seed Muffins with Lemon Glaze
Bright, sun-kissed Lemon Poppy Seed Muffins bake up with that irresistible bakery-style rise right in your own oven. Fresh lemon zest and juice bring vibrant citrus flavor, while poppy seeds add a delicate crunch to the tender crumb. Greek yogurt keeps them perfectly moist, and a light lemon glaze finishes them beautifully. Makes 12 freezer-friendly muffins.
Servings: 12 muffins
Calories: 241kcal
Equipment
Ingredients
For the Muffins
- 1 cup (114g) cake flour
- 1 cup (120g) whole wheat pastry flour, or all-purpose flour
- ⅔ cup (135g) 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) confectioner's 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/205°C. 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 (135g) 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.
Nutrition
Serving: 1muffin | Calories: 241kcal | Carbohydrates: 33.9g | Protein: 5.3g | Fat: 9.7g | Saturated Fat: 5.5g | Cholesterol: 52mg | Sodium: 151mg | Fiber: 0.7g | Sugar: 17g
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
