Go Back

Lemon Poppyseed Muffins - Bright, Tender, and Easy to Love

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • All-purpose flour – The base for structure and softness.
  • Granulated sugar – Sweetness that lets the lemon shine.
  • Baking powder – For lift and a light crumb.
  • Baking soda – Helps with browning and rise, especially with yogurt.
  • Fine sea salt – Balances the flavors.
  • Poppyseeds – For crunch and that classic look.
  • Lemons – You’ll use both zest and juice.
  • Greek yogurt or sour cream – Adds moisture and tenderness.
  • Milk – Loosens the batter for a soft texture.
  • Unsalted butter, melted and cooled – Rich flavor without weighing the muffins down.
  • Eggs – Bind the batter and add structure.
  • Vanilla extract – Rounds out the lemon flavor.
  • Powdered sugar – For the glaze.
  • Optional: Almond extract – A tiny splash adds a subtle bakery-style note.

Method
 

  1. Prep the pan and oven. Heat the oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease lightly. A hotter start helps create a taller dome.
  2. Mix the dry ingredients. In a large bowl, whisk 2 cups all-purpose flour, 3/4 cup sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 2 tablespoons poppyseeds. Add the zest of 2 lemons and rub it into the sugar with your fingers to release the oils.
  3. Combine the wet ingredients. In a separate bowl, whisk 2 large eggs, 1 cup Greek yogurt (or sour cream), 1/2 cup milk, 1/2 cup melted butter (cooled), 1 teaspoon vanilla, and 2 tablespoons fresh lemon juice. If using almond extract, add 1/4 teaspoon.
  4. Bring the batter together. Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. The batter should be thick and a little lumpy. Do not overmix or the muffins will be tough.
  5. Fill the cups. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. For bigger domes, you can fill them slightly higher and make 10 muffins instead.
  6. Bake with a temperature trick. Bake at 400°F for 5 minutes, then lower the oven to 350°F (175°C) and bake 10–12 more minutes, until the tops are golden and a toothpick comes out clean or with a few moist crumbs.
  7. Cool briefly. Let muffins rest in the pan for 5 minutes, then transfer to a wire rack to cool. This prevents soggy bottoms.
  8. Glaze. Whisk 1 cup powdered sugar with 2–3 tablespoons fresh lemon juice until smooth and pourable. Drizzle over warm (not hot) muffins for a glossy finish.