Lemon Poppy Seed Muffins

Lemon poppy seed muffins hit that perfect balance between treat and breakfast food. The bright citrus flavor keeps them from being too sweet, while the poppy seeds add a subtle crunch and nutty taste.

I make these whenever I need a reliable baked good – they work for breakfast, brunch, or afternoon snacks. The best part is they stay moist for several days if you store them properly (though they rarely last that long in my house). The recipe is pretty forgiving too – I’ve made them with different citrus and even sour cream instead of yogurt when that’s what I had. Just make sure you use fresh lemon zest – the bottled stuff won’t give you that same zingy flavor.

What you need for Lemon Poppy Seed Muffins

How to make Lemon Poppy Seed Muffins

1. Start by preheating your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners – I like to give the top of the pan a light spritz with cooking spray too, since these muffins rise quite a bit and can stick.

2. Melt your butter first thing and set it aside to cool – you don’t want it hot when it hits the eggs or you’ll end up with scrambled bits. While it’s cooling, zest and juice your lemons. I find I need about 2 large lemons to get enough zest and juice for both the muffins and glaze.

3. In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt. Make sure to break up any sugar clumps with your fingers – this prevents dense spots in your muffins.

4. In another bowl, whisk your melted (now cooled) butter, milk, eggs, lemon zest, lemon juice, and vanilla until well combined. The mixture might look a bit curdled from the lemon juice – that’s totally normal.

5. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold everything together just until you don’t see any dry flour streaks. The batter will be thick and lumpy – that’s exactly what you want. Over-mixing will make tough muffins, so stop as soon as everything’s combined.

6. Divide the batter between your muffin cups. They’ll be quite full, about ¾ of the way up. I use an ice cream scoop to make this job easier and keep the size consistent.

7. Bake for 18-22 minutes, or until the tops are lightly golden brown and spring back when you gently press them. Another tell-tale sign: a toothpick inserted into the center should come out clean or with just a few moist crumbs.

8. Let the muffins cool in the pan for about 5 minutes – they’re fragile when hot. Then transfer them to a wire rack to cool completely.

9. For the glaze, stir together the powdered sugar and lemon juice in a small bowl. Start with 2 tablespoons of juice and add more if needed. You’re looking for a consistency that’s thick but still drips slowly off your spoon – too thin and it’ll just run right off the muffins.

10. Once the muffins are completely cool (this is important!), drizzle the glaze over top. I like to put some parchment paper under the rack to catch the drips. Let the glaze set for about 15 minutes before serving.