Lemon Poppy Seed Muffins –Simple and easy recipe for bright and sunny breakfast or brunch- moist, lemon infused muffins made with Greek yogurt. Slight crunch from poppy seeds makes really interesting twist on the classic, plain lemon muffins. Being soft and crunchy at the same time, these Lemon Poppy Seed Muffins are a win-win situation, if you ask me.
Notwithstanding that good, bakery style chocolate chip muffin and a blueberry muffin with a bunch of streusel crumb topping are always my first choice , these Lemon Poppy Seed Muffins are really amazing springtime breakfast .
This recipe uses butter and Greek yogurt and no oil and that’s what makes these Lemon Poppy Seeds Muffins deliciously moist and soft at the same time. They have more of a cake-like crumb with light and fluffy texture. Freshly squeezed lemon juice and grated lemon zest are mixed in the batter, so these delicious muffins simply bursting with fresh citrus flavor.
They are drizzled with the mixture of powdered sugar and lemon juice. You can leave the glaze off, but it adds a little extra lemon flavor. I like the muffins with the glaze more. If there is no streusel crumbs, the sweet and tangy glaze is the best part about muffins( at least for me).
These are easy to make. There’s nothing fancy about them. Just mix a few basic ingredients to make a delicious breakfast.
These springtime, citrus-infused Lemon Poppy Seed Muffins are breakfast at its best, for a lemon lover, of course.
Lemon Poppy Seeds Muffins
Yield: 12
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Pin RecipeDescription
Lemon Poppy Seed Muffins –Simple and easy recipe for bright and sunny breakfast or brunch- moist, lemon infused muffins made with Greek yogurt.
Ingredients
For Muffins:
- 1 and 1/2 cups flour
- 1/2 teaspoon salt
- 2 tablespoons poppy seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 5.5 tablespoons unsalted butter-room temperature
- 3/4 cup sugar
- 2 eggs
- 2/3 cup greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 3 tablespoons fresh lemon juice
For Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons fresh lemon juice
Instructions
- Preheat oven to 425F. Grease a 12-count muffin pan with nonstick spray or line with paper liners and set aside.
- Stir together flour, baking powder, baking soda, salt and poppy seeds, set aside.
- Beat the butter on high speed until smooth and creamy (about 1 minute), then add sugar and cream together. Add eggs, vanilla extract, lemon zest and greek yogurt, mix just to combine. Add lemon juice and mix to combine.
- Finally, add flour mixture and mix until combined.
- Spoon batter into prepared pan, filling them about 3/4 full with muffin batter. Bake for 5 minutes at 425F degrees, then lower the oven temperature to 350F degrees and bake for 10-15 more minutes or until a toothpick inserted in the center comes out clean.
- To make the glaze, stir together powdered sugar and lemon juice and drizzle over the muffins. Store at room temperature in an airtight container for up to 3-5 days or freeze up to two months.
25 comments
Muffins! Too delicious to eat. In every bite the flavour of lemon can be experienced.
love lemon pastries! thank you for sharing your recipe!
★★★★
Can you make this into a loaf?
Hi.. what’s the substitute for greek yogurt? Appreciate your reply
Hi Juliet, you could use sour cream.
Any specific flavor of Greek yogurt, or just plain flavor?
HI Jenn, you can use plain yogurt
Not sure why but mine peaked rather than being round. Even with checking the temps closely :/
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A perfect breakfast muffins. I has guest at home and I serve them Lemon Poppy Seed Muffins in breakfast. All love the taste.
Thanks Amber 🙂
Very nice and nice taste of lemon. Can i replace next time the suger for dates?
Thanks Caroline, I don’t know about dates, I haven’t tried to replace. Let me know if you do.
[…] impatient and I have already tried on some spring inspired recipes – Strawberry Jello Cake, Lemon Poppy Seeds Muffins and not to forget one of my all-year-round favorites, the Custard Cake. When you run a food blog […]
Could I replace the Greek yogurt with whole milk?
Hi Katie, you can use whole milk, but Greek yogurt makes them really moist. You won’t taste the yogurt after baking.
Vera…I have made these muffins twice now and I have to say they are sooooo delicious!! You have done a fantastic job with this recipe! I used unbleached flour the first time and the flour absorbed too much of the liquid; second time I only used 1 1/3 cup unbleached flour and they turned out PERFECTLY and a large lemon gives so much flavour. Thank you so much for this delicious recipe!
Thank you for sharing your love. Best
OMG! Thank you so much! I followed your recipe to a t and made the BEST lemon poppyseed cake ever. Mind you, i tried every recipes there is; and it is yours that made me very very happy. So, thank you for sharing it to us.
Thanks so much Bee 🙂
[…] These bright and sunny Lemon Poppy Seed Muffins are the best for breakfast or a light snack. OMG Chocolate […]
Mine came out super dense, and the batter was really thick (almost like a dough). Only thing I did different was using lemon Greek yogurt instead of plain. What did I do?! 🙁
Flavor is good though!
[…] OMG Chocolate Desserts […]
[…] Lemon Poppyseed Muffins– these would be a fun Friday breakfast that would have leftovers to carry through the weekend as well. […]
Love to see such an amazing dish, Me and my entire family love to enjoy single bites of it. Thanks for sharing.