Lemon Poppyseed Muffins

Apr 17

PREP TIME: 30 MIN | COOK TIME: 25 MIN | YIELD: 10-12 MUFFINS

Scrumptious Moment

Lemon-flavored desserts are my absolute favorites: lemon meringue pie, lemon cake, lemon bars… you name it, and I am sold. For my 27th birthday, I wanted to make a lemon dessert that combined the same flavors of a lemon cake, but with a texture and look of your typical bakery muffin. The result: Lemon Poppyseed Muffins!

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LEMON POPPYSEED MUFFINS

These lemon poppyseed muffins have all the bright, tangy flavor of a classic lemon cake, but with the soft, tender crumb and golden-domed top you'd expect from a bakery-style muffin. Each bite is bursting with fresh lemon zest and juice, balanced perfectly by the subtle crunch of poppy seeds. They're moist, fluffy, and just sweet enough, making them perfect for breakfast, brunch, or an afternoon treat. Whether you're a lemon lover or just looking for a fresh twist on a muffin, this recipe brings the best of both worlds together.

INGREDIENTS

Granulated Sugar (1 ¼ cups)
Adds sweetness and helps distribute the lemon zest oils throughout the batter for an evenly infused citrus flavor.

Lemon Zest (from 2 lemons)
Provides bold, fresh lemon aroma—be sure to zest only the outer yellow layer for the best flavor without bitterness.

Salted Butter, melted (½ cup)
Gives richness and depth; using salted butter adds a touch of balance to the overall sweetness and enhances flavor.

Eggs (2 large)
Bind the batter and contribute to the muffins’ soft, springy texture while helping them rise evenly.

Whole Milk (¼ cup)
Adds moisture and fat, helping to create a tender crumb with just the right balance of richness.

Greek Yogurt (¼ cup)
Brings a light tang and creamy texture that keeps the muffins extra moist—full-fat yogurt gives the best results.

Lemon Juice (2 tablespoons)
Freshly squeezed for the brightest flavor; this adds tartness and balances the sweetness beautifully.

Vanilla Bean Paste (2 teaspoons)
Deepens the flavor with warm, floral notes and adds those signature vanilla flecks—ideal for a bakery-quality touch.

All-Purpose Flour (2 cups)
The structure-building element of the muffins, creating a soft but stable base for the batter.

Baking Powder (1 tablespoon)
Lends a light, airy rise and gives the muffins that perfect domed, golden top.

Poppy Seeds (3 tablespoons)
Add subtle crunch and a classic visual contrast to the lemon—slightly nutty and beautifully aromatic.

All-Purpose Flour (1 cup) (for streusel)
Forms the base of the crumb topping, ensuring it holds its shape and crisps up nicely as it bakes.

Granulated Sugar (¾ cup)
Sweetens the streusel and creates that golden, slightly crunchy finish on top of the muffins.

Salt (¼ teaspoon)
Enhances the buttery flavor of the streusel and offsets the sugar for a well-rounded bite.

Unsalted Butter, cold and cubed (6 tablespoons)
Key to a crumbly texture—keeping it cold ensures the streusel bakes up with pockets of tender crunch.

Lemon Zest (from ½ a lemon)
Adds a final citrus lift to the streusel, tying the topping back to the bright flavor in the muffin base.

Powdered Sugar (1 cup) (for glaze)
Creates a silky, sweet base for the glaze that sets with a smooth finish once drizzled.

Lemon Juice (4 teaspoons)
Brings a sharp, vibrant note to the glaze, making it the perfect finishing touch to enhance every bite.

HOW TO MAKE THIS DESSERT

Step 1: Preheat the oven
Preheat your oven to 350°F (175°C) so it’s fully heated when your muffins are ready to bake.

Step 2: Infuse the lemon zest and sugar
In a large mixing bowl, combine the sugar and lemon zest. Rub them together with your fingers until the sugar feels slightly damp and smells fragrant. This helps bring out maximum lemon flavor—don’t skip this step.

Step 3: Mix in wet ingredients
Add the melted butter, eggs, Greek yogurt, vanilla bean paste, lemon juice, and milk. Whisk until smooth. Make sure the ingredients are at room temperature to help everything blend evenly and prevent curdling.

Step 4: Combine dry ingredients
In a separate bowl, whisk together the flour and baking powder. Always whisk dry ingredients separately to avoid clumps when mixing.

Step 5: Combine wet and dry
Add the dry ingredients to the wet mixture and stir until just combined. Don’t overmix—stop once there are no visible streaks of flour to keep the muffins tender.

Step 6: Fold in poppy seeds
Gently fold in the poppy seeds until evenly distributed. A silicone spatula works best for folding without overworking the batter.

Step 7: Let the batter rest
Let the batter sit for 30 minutes at room temperature. This helps the muffins rise higher and gives a better texture. While the batter rests, make your streusel topping.

Step 8: Prep the muffin tins
Line two muffin trays with paper liners (12 total). Lightly spray the liners with baking spray if you want the muffins to release more easily.

Step 9: Fill and top
Scoop the batter into the liners, filling each about ¾ of the way. Sprinkle a generous amount of streusel on top and lightly press it into the batter so it sticks during baking.

Step 10: Bake
Bake for 22–25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean. Rotate the pans halfway through for even baking if your oven has hot spots.

Step 11: Cool and glaze
Let the muffins cool in the tray for 5–10 minutes before transferring to a wire rack. Wait until they’re fully cool before glazing so the glaze doesn’t melt off.

How to Make the Streusel

Step 1: In a bowl, whisk together the flour, sugar, and salt.

Step 2: Add the cold, cubed butter and lemon zest. Use your fingertips to work the mixture into coarse crumbs. If it starts to get too soft, pop it in the fridge for a few minutes before using.

How to Make the Lemon Glaze

Step 1: Whisk the powdered sugar with the lemon juice, adding the juice one teaspoon at a time.

Step 2: Adjust the consistency as needed. For a thicker glaze, add more sugar. For a thinner drizzle, add more lemon juice. Use a spoon or piping bag to glaze once the muffins are completely cool.

Nina Safi

Lemon Poppyseed Muffins

How to Make the Streusel

How to Make the Lemon Glaze