Lemon Poppy Seed Muffins

These lemon poppy seed muffins are super moist and bursting with bright citrus flavor. They're delicious plain or with a simple lemon glaze on top!

Lemon Poppy Seed Muffins

Let’s make lemon poppy seed muffins! After a very busy week (oh hey, we launched Simple Feel Good Food!), an easy baking project like this sounds like the perfect way to decompress. Inhaling the bright scent of lemon zest, swirling poppy seeds into the fluffy batter… Please! Sign me up.

But, of course, as fun as it is to make this lemon poppy seed muffins recipe, eating the muffins is actually the best part. They’re bursting with fresh citrus flavor, and they have a moist, tender texture that’s punctuated by the poppy seeds’ crunch. I love them plain for breakfast or an afternoon snack, but if you’re craving a sweeter treat, you could drizzle my lemon glaze on top. Enjoy them as part of a spring brunch or even for dessert. When it comes to these lemon poppy seed muffins, you really can’t go wrong.

Lemon poppy seed muffins recipe ingredients

Lemon Poppy Seed Muffins Ingredients

Here’s what you’ll need to make this lemon poppy seed muffins recipe:

  • Lemons, of course! At least 2 to 3. This lemon poppy seed muffins recipe boasts 1/4 cup fresh lemon juice and 2 tablespoons zest!
  • All-purpose flourSpoon and level it to avoid packing too much into your measuring cup.
  • Baking powder, baking soda, and eggs – They help the muffins rise.
  • Whole milk Greek yogurt – Ever seen sour cream in a muffin recipe? The Greek yogurt does the same thing here. It adds moisture and richness and makes the muffins extra-puffy!
  • Maple syrup – It sweetens the muffins naturally.
  • Avocado oil – For richness. Vegetable oil works too!
  • Unsweetened almond milk – Or any milk, for moisture.
  • Vanilla extract – For warm depth of flavor.
  • Poppy seeds – They add delightful crunch.
  • And sea salt – To make all the flavors pop!

If you want to make the lemon glaze, you’ll also need a few more tablespoons of lemon juice and powdered sugar. So simple!

Find the complete recipe with measurements below.

Bowl of wet ingredients next to bowl of dry ingredients

How to Make Lemon Poppy Seed Muffins

This lemon muffins recipe is super easy to make! Here’s how it goes:

First, make the batter. Combine the wet ingredients in one bowl and the dry ingredients in another.

Pouring dry ingredients into wet ingredients

Pour the dry ingredients into the wet ingredients, and mix until just combined. Careful not to overmix! If you do, the muffins will be dense.

Fold in the poppy seeds.

Lemon poppy seed muffins batter in muffin tin

Next, divide the batter into the muffin pan. Prepare a 12-cup muffin tin by greasing the muffin cups or lining them with paper liners. Use a 1/3-cup scoop to portion the batter into the muffin cups.

Then, bake! Transfer the muffins to a 400°F oven and bake for 17 to 20 minutes, or until the tops spring back to the touch. A toothpick inserted in the center of the muffins should come out clean.

Finally, let the muffins cool. It’ll be tempting to reach for one right away, but the muffins’ texture and flavor actually improve after they’ve had a chance to cool! Let them cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Once the muffins are cool, top them with the lemon glaze for a bolder lemon flavor, or enjoy them plain. Both options are delicious!

Storage Instructions

These lemon poppy seed muffins keep well in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. Let frozen muffins thaw for an hour or so at room temp, or pop them in the microwave for about 30 seconds. They make a great quick breakfast or snack!

Lemon poppy seed muffins recipe

More Favorite Muffin Recipes

If you love these lemon muffins, try one of these yummy muffin recipes next:

Lemon Poppy Seed Muffins

rate this recipe:
5 from 10 votes
Serves 12
These lemon poppy seed muffins are moist, tender, and bursting with bright citrus flavor. I love them plain for breakfast or a snack, but for a bakery-worthy treat, you can top them with my easy lemon glaze. Tip: make sure to let the muffins cool completely before glazing them. If they're still warm, the glaze will melt!


  • cups all-purpose flour, spooned and leveled
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup whole milk Greek yogurt
  • 2 large eggs
  • cup maple syrup
  • cup avocado oil, or any neutral oil
  • ¼ cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 2 tablespoons unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 2 tablespoons poppy seeds


  • Preheat the oven to 400°F and lightly oil or spray a 12-cup muffin tin or line it with muffin liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, whisk together the yogurt, eggs, maple syrup, avocado oil, lemon juice and zest, almond milk, and vanilla.
  • Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix. Fold in the poppy seeds. Use a ⅓-cup measuring cup to scoop the batter into the muffin cups.
  • Bake for 17 to 20 minutes, or until the tops spring back to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


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Rate this recipe (after making it)

  1. Sabrina from newkitchenlife.com

    lemon flavors are always a favorite of mine in banking, and am definitely in on a nice lemon glaze, thank you!

    • Phoebe Moore (L&L Recipe Developer)

      Hi Sabrina, I hope you love the muffins!

  2. Maria Teresa

    How much in grs is a cup?

    • Phoebe Moore (L&L Recipe Developer)

      Hi, we don’t have gram conversions for this whole recipe, but we usually estimate 125g of flour per cup. Hope this helps!

  3. Karla Olson

    5 stars
    Hi I made these. There’s no sugar in them. They taste like flour :-/ was there supposed to be any white sugar in them. Mine are really bad:-(

    • Rain

      I would think the maple syrup is the sweetener.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Karla, did you add the maple syrup? It sweetens these muffins.

  4. Kianna

    Hello! I’m really looking forward to making these but we don’t eat dairy. Could I sub the greek yogurt for a coconut yogurt even if it’s much runnier?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Kianna, this might work fine, but we haven’t tried it, so I’m not 100% sure. If you try it, let us know how it goes!

    • Kianna

      5 stars
      Update – I drained the coconut yogurt overnight and it thickened right up. I cut the maple syrup down to somewhere between 1/3 and 1/2 cup because I like my muffins less sweet and otherwise I followed the recipe as written.
      I did make only 12 muffins but they were giant – I think making 15 or so might have been better. Because of this, I had to bake them for closer to 25 minutes in order for them to be baked through.
      The outcome was delicious – these are not going to last long!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.