These lemon poppy seed muffins are perfect for spring! With bright notes of lemon and a sweet icing these muffins are delicious for breakfast or a snack. I’m all about anything lemon these days, and these lemon poppy seed muffins really pack a punch of lemon flavor. Scroll down to get the easy recipe for these yummy muffins!
Lemon Poppy Seed Muffins
I don’t know what it is about lemon in the spring, but it’s so refreshing. I’m such a fan of these muffins that I’m probably going to make them again this week. Cory and I really enjoyed having a muffin with our coffee in the morning or for a late morning snack. If you’re planning a brunch or looking for a new muffin recipe to try, you’re going to love this easy recipe.
Lemon Poppy Seed Muffins
Ingredients
- 1 1/8 cup All Purpose Flour
- 1 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1 1/4 tsp Poppy Seeds
- pinch Salt
- 1/2 cup Granulated Sugar
- Lemon Zest From 2 lemons (you can also save some zest for the top of the muffins after you put the icing on)
- 1/2 cup Greek Yogurt
- 5 tbsp Milk
- 1/4 cup Butter Melted
- 1 Egg
- 1/2 tbsp Lemon Juice
- 3/4 tsp Vanilla Extract
Icing
- 3/4 cup Powdered Sugar
- 1-2 tbsp Lemon Juice
Instructions
- Preheat your oven to 400 degrees F. Line a muffin pan with 6 paper liners.
- In a large bowl whisk together the flour, baking powder and baking soda. Add in poppy seeds and salt.
- In a medium bowl combine the sugar and lemon zest. Add the greek yogurt, skim milk, melted butter, eggs, lemon juice and vanilla extract. Whisk these ingredients together and add to the flour mixture. Mix just until combined.
- Pour the batter into your muffin tin. Bake the muffins for 13-15 minutes or until the muffins are slightly golden. Let the muffins cool on a wire rack.
- To make the icing, combine the powdered sugar and lemon juice. You want the consistency to be loose but also hold up when drizzled over the muffins.
The icing on these muffins is totally optional, but I would highly recommend adding it. The sweetness from the powdered sugar and tartness from the lemon juice tastes amazing on top of the muffins. Just trust me, it’s a must. I’ll also mention it’s worth it to add fresh lemon juice and zest in this recipe. It’s not the same with store bought lemon juice. Save a little of the zest to put on top of these muffins with the icing for an extra amount of lemon flavor!
If you make these lemon poppy seed muffins, please let me know by leaving a comment below or tagging me on social media! I would love your feedback on these muffins. Also, if you need another yummy muffin recipe that uses lemon check out these lemon blueberry muffins. These muffins are a classic in our household when we have fresh blueberries on hand.
PS you can also find this recipe in the new spring magazine! The spring magazine has a variety of different recipes, a gift guide for Mother’s Day, and some great gardening tips.
Emily says
Hi! In the middle of making these and I’m so excited, buuuuuuut, in step 3, you call out “eggs” but there are none listed in the ingredients list. Is it 2 eggs?
Sara Visser says
So sorry I forgot that ingredient! I used 1 egg.