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Homemade lemon poppy seed muffins with lemon glaze.
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5 from 3 votes

Lemon poppyseed muffins

Homemade lemon poppy seed muffins are light and tangy thanks to the addition of greek yogurt, but moist and sweet enough to eat without glaze! Don't be fooled -- you totally want the lemon glaze. One batch makes 12 freezer-friendly muffins!
Prep10 mins
Cook18 mins
Total28 mins
Course: Muffins
Cuisine: American
Keyword: freezing muffins, gluten-free lemon poppy seed muffins, how long to bake muffins, how to make lemon poppy seed muffins
Servings: 12 muffins
Calories: 241kcal
Author: Ari Laing


Muffin tin


For the muffins

  • 1 cup cake flour
  • 1 cup whole wheat pastry flour or all-purpose flour
  • 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


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.


To freeze muffins: bake as directed, then transfer to a freezer for 1 hour or until completely frozen. Place muffins in a freezer safe storage container. Muffins will keep for up to 3 months.
To reheat frozen muffins: thaw muffins completely at room temperature or in a refrigerator overnight. Alternatively, you can pop a muffin in a microwave and heat until defrosted, about 30 seconds - 1 minute.


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
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