Lemon Poppy Seed Muffins

My Lemon Poppy Seed Muffins are incredibly soft on the inside with a burst of citrus flavor! Topped with a delicious lemon icing.

If you love today’s lemon muffins, you’ve got to try our delicious lemon poppy seed bread. Or give our easy lemon scones a whirl.

Lemon Poppy Seed Muffins recipe packed with citrus flavor! Soft on the inside with a sweet lemon glaze!

Why this Muffin is Best

I’ve been craving lemon poppy seed muffins like it’s nobody’s business! These flavorful muffins are the number one requested muffin flavor from my kids. Well, except for my oldest daughter who loves blueberry muffins!

These muffins are bright and cheerful and remind me of sunshine. Oh the sunshine. How I missed thee!

It has been dark and dreary here the past few weeks in Illinois, then last week the sun shone brightly. Granted it was only 19 degrees outside, but the warm sun coming in my windows was enough to cheer me up!

Lemon Poppy Seed Muffins recipe packed with citrus flavor! Soft on the inside with a sweet lemon glaze!
Lemon Poppy Seed Muffins recipe packed with citrus flavor! Soft on the inside with a sweet lemon glaze!
Lemon Poppy Seed Muffins recipe packed with citrus flavor! Soft on the inside with a sweet lemon glaze!
Yield: 30 muffins

Lemon Poppy Seed Muffins

Prep Time 20 minutes
Cook Time 18 minutes



  • 3 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 7 lemons, zested and juiced (save the juice)
  • 1 teaspoon vanilla extract
  • 2 cups vanilla Greek yogurt
  • 2 Tablespoons poppy seeds


  • ¼ cup granulated sugar
  • ¼ cup reserved lemon juice (from your fresh lemons above)


  • 3 cups powdered sugar
  • ¼ cup reserved lemon juice (from your fresh lemons above)
  • 2-4 Tablespoons heavy cream (or milk)


  1. Zest and juice all the lemons first. You should have approximately 1 cup juice from your lemons. Set aside.
  2. In a small bowl, combine your flour, salt, baking powder, and baking soda. Set aside.
  3. In a large mixing bowl beat butter with sugar until fluffy (about 2 minutes). Add eggs, lemon zest, ¼ cup of lemon juice, and vanilla extract.
  4. Using a wooden spoon at this point, mix in flour mixture and yogurt alternatively until fully combined (in about 3 additions). Do not over-beat, just mix until incorporated. Fold in poppy seeds.
  5. Scoop batter into muffin tins that have been greased with baking spray. Fill each tin about ⅔ full. Bake in a 350 degree F oven for 16-18 minutes (if making mini muffins, bake for about 11  minutes).
  6. Remove from oven. Place muffins on a wire rack (with wax paper or parchment paper under the rack to catch any of the syrup/glaze). In a small saucepan, whisk together the simple syrup ingredients over low heat. Whisk until sugar is dissolved. Spoon warm syrup over muffins (they don't have to be cooled).
  7. For the glaze, whisk together the sugar, lemon juice and heavy cream. Add more or less cream to get desired consistency. Pour over cooled muffins. Allow to set (about 15 minutes). Enjoy. Store in airtight container for up to 3 days. ENJOY!


*If you want to freeze the muffins, do so before adding the glaze. Place the cooled muffins (with the simple syrup on them) in ziploc freezer bags. Once ready to enjoy, thaw completely then add the glaze. ENJOY.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 270Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 44mgSodium: 116mgCarbohydrates: 40gFiber: 1gSugar: 28gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

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Posted on February 15, 2016

Comments & Reviews

  1. I made this into a bundt cake and baked for 55 minutes.  Turned out great.  I halved the glaze ingredients.  I put in 2 tablespoons of milk but should have used 1.  The glaze was a little thin when I poured it on.  All in all it was delicious!!!

  2. These sound yummy.  Can’t wait to make them.  When do I add the poppy seeds, after everything else has been incorporated?  Thanks.

  3. WOW!! These look so deliciously moist. It makes 1 cup lemon juice but the muffins have 1/4 cup, the syrup 1/4 cup, and the glaze 1/4 cup. So you have 1/4 left. Just wondered why juice 7 if all of it wasn’t needed?

    1. Every lemon gives different amounts! You’ll definitely want 7 lemons worth of zest. For that reason I juiced all my lemons. The first time I got 3/4 cup juice, the second time I got a full cup juice. So I made the recipe with the lowest number in case others don’t get as much lemon juice from their lemons. Hope that makes sense!

  4. I love poppy seed muffins – they look so delicate! Great recipe. Hope you had a great Valentine’s Day weekend.

  5. Lemon on lemon on lemon! I can get into a really dangerous binge around lemon poppy seed cake. Good thing these are cupcakes, I’ll just have one and share the rest. It’s harder to do that with a loaf. you know…a little sliver….just one more sliver…..just one more…

    note to self: I need to experiment more with using soaks in my baked goods. 

  6. I think these look perfect for any time of day, breakfast or snack I would not care.  Lovely!

  7. These muffins are stunning! Love that glaze, especially- these remind me of the lemon loaves at Starbucks, but in muffin form and with delicious poppyseeds 🙂 Pinning!

  8. It’s been dreary here, too. I’m staring out at freezing rain right now. What a bummer. That’s why citrus is a life-saver! You eat these muffins and feel like summer has a chance of coming back! They look so lovely. And that glaze…yeah!!!

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