These lemon poppyseed muffins are full of lemon flavor and have the perfect texture. They are great for summer and have quickly become a family favorite!!
Who loves lemon baked goods?? We definitely do!! (Especially when they include poppyseeds!!) Lemon poppyseed is such a great combination and makes for the best baked goods! It’s one of our favorite flavor combinations!! In this crazy summer heat, we were craving a citrus-y flavored baked good. That’s when we came up with this recipe!
The batter for these muffins is pretty simple to make, and is done in just 20 minutes!
We really love the addition of plain Greek yogurt in our muffins (seen in our favorite chocolate chip muffins), so we added it to these muffins too! The Greek yogurt gives the muffins lots of moisture and adds protein too! It’s a win-win situation!;)
Ok seriously, this might be the most beautiful batter we have ever made!! Such a pretty pale yellow color with poppyseeds throughout, and gorgeous flecks of lemon zest!!♥
But of course, we couldn’t just stop with the muffins. We had to put a glaze on top!! We made a lemon glaze and it just added to the delicious lemon flavor of these muffins! We love making glaze because it only requires a few ingredients and takes no time at all to make!
Even those of us who aren’t big fans of lemon baked goods fell in love with these muffins! Yes, they are just that good! We can’t rave about these muffins enough, so we will just leave you to try them yourself!!
These lemon poppyseed muffins are THE PERFECT summer breakfast. They have great lemon flavor and are so addicting!!
P.S. If you love lemon flavor, you’ll adore our recipe for the best ever lemon bars!!;)
If you make this recipe, make sure to take a pic and share it with us on Instagram!
We would love to see your treats!
Tag @sisterskneadsweets on Instagram and use the hashtag #sisterskneadsweets
These lemon poppyseed muffins are full of lemon flavor and have the perfect texture. They are great for summer and have quickly become a family favorite!!
- 2 cups (254g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon poppyseeds
- pinch of salt
- 1 stick (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (82mL) lemon juice
- 1 and 1/2 tablespoons lemon zest
- 2/3 cup (171g) plain Greek yogurt (See Notes)
- 1 cup (98g) powdered sugar
- 1 tablespoon lemon juice
- 2 teaspoons milk (any kind)
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Preheat oven to 375°F and lightly grease a muffin pan. Set aside.
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In a medium-sized bowl, combine the flour, baking soda, baking powder, salt, and poppyseeds. Set aside.
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In a large bowl, use a handheld or stand mixer to beat the butter on medium speed for 2 minutes. Add the sugar and beat for 2 minutes at medium speed. Add each egg one at a time, beating well in between each addition. Add the vanilla and mix. Add the lemon juice and zest and mix until combined.
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Add 1/3 of the flour mixture to the wet ingredients and mix until mostly combined. Add 1/2 of the Greek yogurt and mix. Add another 1/3 of the dry ingredients and mix until mostly combined. Add the rest of the Greek yogurt and mix. Add the remainder of the flour mixture and mix until combined.
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Scoop the muffin batter into the prepared pan, filling each about 2/3 full. Bake at 375°F for 15-20 minutes or until a toothpick comes out clean. Remove the muffins from the pan and allow them to cool completely before drizzling with lemon glaze.
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In a small bowl, whisk together the lemon juice, milk, and powdered sugar until combined. Allow the muffins to cool completely before drizzling with glaze.
Full-fat or 2% plain Greek yogurt work best in this recipe.
Make Ahead Tip: These muffins can be stored without lemon glaze in an airtight container for 2-3 days. The glaze should be stored in the refrigerator.
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