Lemon Poppy Seed Muffins

Name: Lemon Poppy Seed Muffins
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 125 g butter (softened to room temperature); 165 g (3/4 cup) caster sugar; 2 eggs (room temperature); 2 tsp vanilla extract; 130 g (1/2 cup) greek yoghurt; 30 g (2 tbsp) lemon juice; 200 g (1 ½ cups) plain flour; pinch of salt; 1 tsp baking powder; 1/4 tsp bicarbonate of soda; 2 tbsp poppy seeds; finely grated zest from 2 lemons ((or 1 large lemon)); 150 g (1 cup) icing sugar (pure icing sugar); 30 g (2 tbsp) lemon juice

Jump to Recipe

Soft and fluffy lemon poppy seed muffins drizzled with a tangy lemon icing are a 'must bake' for any lemon fan.

This easy one bowl recipe combines crunchy poppyseeds with a soft lemon muffin. With zesty lemon in every bite, these simple muffins are based on my popular lemon poppy seed cake and take just 10 minutes to prepare!

Lemon poppy seeds muffins on wire cooling rack drizzled with lemon icing.

Adding poppyseeds to the muffins adds a slight crunch and very mild flavour, and just like these orange poppyseed muffins, sweet lemon and poppy seed muffins are always popular.

Baking with yoghurt adds moisture and gives the lemon muffins a soft and tender texture, same as this delicious lemon and yogurt loaf.

Looking for more muffin variations to choose from?

From fruity raspberry and white chocolate muffins to strawberry banana muffins, healthy chocolate banana muffins to decadent double chocolate muffins, I'm sure there is a muffin for everyone!

Lemon muffins drizzled with lemon icing on a white cake stand.

Why You're Going To Love This Recipe

Quick and easy recipe - this one bowl recipe takes just 10 minutes to prepare.
Full of lemon flavour - with lemon zest running through the muffin, and a simple lemon icing glaze, you get that sweet and fragrant, zesty lemon flavour in every bite!
These muffins freeze really well - and thaw quickly, meaning you can add them to a lunch box or bring out for after school.
Conventional and Thermomix - you can make these poppy seed muffins using either method, both are included in the recipe card at the bottom of the post.

Poppy seeds muffin on a plate with paper muffin case peeled open.

What You Need

These muffins are a delicious and easy lemon recipe made with basic baking ingredients.

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method

The ingredients needed to make lemon poppy seed muffins.

Butter - I prefer to use unsalted butter to make these muffins. However if you only have salted butter, this will also be fine to use, just omit adding salt.
Caster sugar - also known as superfine sugar. It has finer sugar grains than granulated sugar and therefore dissolves quicker, giving the muffins a better texture.
Eggs - it is best to use eggs at room temperature. I recommend using large (60g) eggs.
Vanilla extract - or you can use vanilla essence or vanilla paste if you prefer.
Yoghurt - Greek yogurt is a thick yoghurt containing little or no sugar. It adds moisture to the muffin and makes them soft. Use plain, unsweetened Greek yogurt.
Lemon juice - use either freshly squeezed lemon juice or store bought lemon juice.
Plain flour - also known as all-purpose flour.
Salt.
Baking powder - this leavening (raising) agent helps the muffins rise.
Bicarbonate of soda - also known as baking soda, like baking powder this helps the muffins rise.
Poppy seeds - these seeds are subtle in flavour and add a lovely crunch to the muffins.
Lemon zest - the finely grated yellow part of the lemon.

For the lemon glaze

Icing sugar - use pure icing sugar not soft icing sugar so that the glaze will set firmer.
Lemon juice - if you don't have fresh lemons on hand then store bought juice is cheap and convenient.

Equipment Required

You can make these easy muffins by hand using a bowl and spoon, or use a hand mixer, stand mixer or Thermomix.

12 hole muffin tray and paper muffin cases.
Oven - I specify fan-forced oven temperatures in my recipes, so if you have a conventional oven, increase the temperature by between 10 and 20 degrees Celsius.

Muffin on a plate broken in half to show the light texture.

Step By Step Instructions

For a fresh and light lunch box treat, these easy lemon muffins take just minutes to prepare!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method

Step 1 - Prepare The Wet Ingredients

Firstly, preheat your oven and line your muffin tin with paper muffin cases.

Cream the butter and sugar until pale. Add the eggs, vanilla extract and Greek yoghurt and beat until combined.

Eggs, Greek yogurt and vanilla extract added to the creamed butter and sugar in a white mixing bowl.

Add the lemon juice and beat until combined.

The beaten muffin wet mixture in a mixing bowl with lemon juice added.

Step 2 - Add The Dry Ingredients

Sift the flour, salt, baking powder and bicarbonate of soda in to the wet ingredients.

Flour, baking powder and bicarbonate of soda in a sieve over the wet ingredients.

Add the poppy seeds and lemon zest to the mix.

Sifted flour and poppy seeds on top of muffin mixture.

Mix the batter until just combined. Don't over mix - it doesn't matter if there are some lumps in the muffin batter.

Lemon poppyseed muffin mixture all mixed in the mixing bowl.

Step 3 - Bake

Using a spoon or an ice cream scoop, divide the batter evenly between the 12 lined muffin tins.

Place in the preheated oven and bake until the muffins spring back when touched lightly in the centre.

Allow to cool for 5 minutes before transferring to a wire rack to cool completely.

Freshly baked un-iced lemon and poppyseed muffins in a muffin baking tin.

Step 4 - Glaze The Muffins

To make the lemon glaze, mix the icing sugar with the lemon juice until smooth. Drizzle over the top of the cooled muffins.

Expert Tips

Have your eggs, butter and yoghurt at room temperaure for the best result.
For the zest, you only want the yellow part of the lemon skin, the white bit underneath known as the pith, tastes bitter so you want to avoid adding it to your muffins.
Be careful not to over mix your batter - gently fold the dry ingredients into the wet ingredients, stopping as soon as it just comes together. A few pockets of flour in the batter is fine. Over mixing may result in tougher, more dense muffins.
For fluffy and moist lemon muffins - try not to overcook the muffins. The muffins are cooked when they spring back when you press gently on the top of them.
Pure icing sugar is recommended for a light lemon glaze, as soft icing sugar will not firm up enough.
Store in an airtight container for 3-4 days - if they last that long!

Lemon poppyseed muffins in shny pink cases, on a wire cooling rack.

FAQs

Do poppy seeds add flavour to baked goods?

Yes! Poppy seeds add a mild, nutty flavour to muffins, cakes and other baked goods. I definitely recommend using them in these muffins for their texture and flavour, but you could omit them if you don't have them on hand.

Can I freeze poppyseed lemon muffins?

Yes, the muffins can be frozen for up to 3 months. To freeze, allow them to cool completely then wrap them individually in cling wrap, then store in an airtight container - this prevents freezer burn. Muffins will thaw within a couple of hours.

How do you zest a lemon?

Look for a lemon with no blemishes if possible, then wash very well to remove any wax. Place the zester or fine grater on a board and firmly push the lemon down the rough side of the grater, gently rotating as you bring the lemon up. You only want the top layer of the lemon skin, not the white part underneath as that tastes bitter.