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Favorite Lemon Poppyseed Muffins
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

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!!

Yields: 12 muffins
Ingredients
For the muffins:
  • 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)
For the lemon glaze:
  • 1 cup (98g) powdered sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons milk (any kind)
Instructions
To make the muffins:

  1. Preheat oven to 375°F and lightly grease a muffin pan. Set aside.

  2. In a medium-sized bowl, combine the flour, baking soda, baking powder, salt, and poppyseeds. Set aside.

  3. 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.

  4. 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.

  5. 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.

To make the lemon glaze:

  1. 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.

Recipe Notes

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.