Get ready to impress with these amazing Lemon Poppy Seed Muffins! Bursting with flavor and sweetness, this tasty treat is sure to please all. With just the right amount of crunchy poppy seeds and zesty lemon glaze, it's a quick-to-make recipe for lemon lovers.
As you can see I had some fun with poppy seeds. When you spill them, you just have to "make it work" right. Lemon Poppyseed Muffins scream Spring to me. As I write this we are just between winter and spring, so making these really got me excited for the warmth that's soon to come.
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Important Ingredients with Substitutions
- Lemon Zest - This recipe relies on the lemon flavor that comes from fresh lemon zest. Be generous!
- Poppy Seeds - Find organic poppy seeds are your local store's spice/baking section.
- Lemon Yogurt - Use your favorite yogurt that has a really nice fresh lemon flavor. Greek yogurt, regular milk yogurt, or even sour cream with added lemon extract will do the trick.
- Milk - Swap out regular cow's milk for soy, oat, or almond milk.
- Lemon Juice - As always fresh lemon juice is ideal, but store-bought lemon juice is also just as great.
See the recipe below for the full list of ingredients and quantities.
Instructions for Lemon Poppy seed muffins
Preheat your oven to 375F, and prep your muffin tin with nonstick spray or muffin cups.
Step 1: In a large bowl sift together flour, baking powder, baking soda, and salt. Add lemon zest and poppy seeds. Whisk to combine.
Step 2: In a separate bowl add eggs, avocado oil, lemon yogurt, sugar, milk, and vanilla extract. Whisk together.
Add your wet mixture to your flour mixture; mix to combine.
Step 3: Fill your muffin cups ¾ of the way full with muffin batter. Bake for 12-15 minutes until golden brown or until a toothpick inserted comes out clean. Cool on a wire rack.
Step 4: For the lemon glaze, combine powdered sugar and lemon juice in a small bowl; drizzle glaze on top of the cooled muffins.
Recipe Variations
- For added richness add 2 tablespoons of melted butter to the mixture.
- Try using Greek yogurt instead of regular yogurt in this recipe, it adds an extra tanginess that compliments citrus flavors perfectly!
- Add blueberries for another fun variation.
Storage Recommendations
Keep the Lemon Poppy Seed Muffins in an airtight container at room temperature for up to 3 days for the best flavor.
For longer storage, store leftover Muffins in the refrigerator for up to 5 days.
Level Up With Expert Tips & Tricks
Be generous when adding lemon zest -it brings such a powerful punch of flavor from natural citrus fruit.
For best results use freshly squeezed lemon juice for the glaze.
Be sure not to overmix the batter, this causes a tough crumb structure that won't be light and moist.
Garnish with fresh lemons sliced very thinly.
Recipe FAQs
Yes, you can definitely use any type of yogurt in this recipe. Greek, coconut, almond, or cashew yogurt all work great!
Yes, poppy seeds are safe to eat and are a delicious addition to Lemon Poppy Seed Muffins. Poppy seeds are a great source of dietary fiber and contain several essential vitamins and minerals.
Yes! You may substitute almond milk or oat milk if desired.
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Lemon Poppy Seed Muffins
Equipment
Ingredients
- 2 cups All-Purpose Flour sifted
- 1 ¼ teaspoons Baking Powder
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 tablespoon Lemon Zest
- 2 tablespoons Poppy Seeds
- 2 Eggs
- ½ cup Avocado Oil
- 5.3 ounces Lemon Yogurt
- ¾ cup White Granulated Sugar
- ½ cup Milk
- 1 teaspoon Vanilla Extract
- ½ cup Powdered Sugar
- 2 teaspoons Lemon Juice
Instructions
- Preheat your oven to 375F, and prep your muffin tin with nonstick spray or muffin liners.
- In a large bowl sift together flour, baking powder, baking soda, and salt. Add lemon zest and poppy seeds. Whisk to combine.2 cups All-Purpose Flour, 1 ¼ teaspoons Baking Powder, ¾ teaspoon Baking Soda, ½ teaspoon Salt, 1 tablespoon Lemon Zest, 2 tablespoons Poppy Seeds
- In a medium mixing bowl add eggs, avocado oil, lemon yogurt, sugar, milk, and vanilla extract. Whisk together.2 Eggs, ½ cup Avocado Oil, 5.3 ounces Lemon Yogurt, ¾ cup White Granulated Sugar, ½ cup Milk, 1 teaspoon Vanilla Extract
- Add your wet mixture to your flour mixture, mix to combine.
- Fill your muffin liners ¾ of the way full.
- Bake for 12-15 minutes or until a toothpick comes out clean.
- Cool on a wire rack.
- Combine powdered sugar and lemon juice in a small bowl. Top your cooled muffins with the glaze.½ cup Powdered Sugar, 2 teaspoons Lemon Juice
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