Last Updated on November 12, 2020 by Kathryn Donangelo
These Glazed Lemon Poppy Seed Muffins are bursting with lemon flavor and topped with a lemon glaze! These muffins make the best breakfast, snack or dessert!
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GLAZED LEMON POPPY SEED MUFFINS
I love a good lemon poppy seed muffin. The refreshing lemon glaze compliments the muffins perfectly and does not over power the flavor. If you prefer the muffins just as they are without the glaze you can also leave it out.
These muffins will be sure to brighten your day! They are acceptable to eat for breakfast, a mid-day snack or even dessert. I love how moist these muffins are along with the tangy flavor and nuttiness of the poppy seeds! Lemons and poppy seeds make the best combination, especially when it’s in a muffin or bread form!
The best part about eating muffins is they can be enjoyed anytime of the day- not just breakfast. Some other favorite muffins are Skinny Chocolate Banana Muffins, Pumpkin Oat Muffins, and Blueberry Oatmeal Muffins, just to name a few!
These Glazed Lemon Poppy Seed Muffins are moist, packed with fresh lemon favor, and taste like the kind you get from a bakery! You don’t have to worry about not getting enough lemon flavor in these because the batter has both lemon juice and lemon zest (which makes a huge difference) in it and the icing has fresh lemon juice!
This is a lemon lovers dream muffin!
INGREDIENTS TO MAKE THESE GLAZED LEMON POPPY SEED MUFFINS
- Butter
- Sugar
- Vanilla extract
- Lemons + lemon zest
- Eggs
- Flour
- Baking soda
- Baking powder
- Salt
- Greek yogurt
INGREDIENTS TO MAKE THE LEMON GLAZE
- Powdered sugar
- Lemon juice
- Milk
HOW TO MAKE GLAZED LEMON POPPY SEED MUFFINS
To make the lemon poppy seed muffins
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Preheat oven to 425 degrees F. Beat butter in a large bowl with an electric mixer on medium heat until light and fluffy, about 2 minutes. Add in sugar and lemon zest and beat on high for 2 minutes- scraping down the sides as needed. Then, add in vanilla extract and lemon juice and mix until combined. Add eggs in one at a time, mixing well after each addition.
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In a medium bowl, whisk togethe the flour, poppy seeds, baking soda, baking powder, and salt until combined. Slowly add the dry mixture to the wet mixture- scraping down the side of the bowl often. Add in Greek yogurt and mix until smooth and all ingredients are incorporated.
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Let the batter sit for 10 minutes. Line a muffin standard size muffin pan with cupcake liners OR you can generously spray with non-stick cooking spray. Using a large ice cream scoop, divide the batter to fill 12 liners. Bake for 10-15 minutes or until tops are a light golden brown. Let muffins cool for at least 10 minutes.
To make the lemon glaze
-
In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over each muffin and let set for at least 10 minutes. Enjoy!
LOOKING FOR OTHER RECIPE IDEAS TO MAKE IN MUFFINS TINS? TRY THESE!
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Glazed Lemon Poppy Seed Muffins
Equipment
Ingredients
- 3/4 cup unsalted butter; softened
- 1 cup granulated sugar
- 2 Tbsp. lemon zest
- 1 Tbsp. vanilla extract
- 2 large eggs
- 1 Tbsp. fresh lemon juice
- 2 cup all-purpose flour
- 2 Tbsp. poppy seeds
- 1/2 tsp. baking soda
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup full-fat vanilla Greek yogurt*
For the glaze
- 1 1/4 cup powdered sugar
- 2 Tbsp. lemon juice
- 2 tsp. milk
Instructions
To make the lemon poppy seed muffins
- Preheat oven to 425 degrees F. Beat butter in a large bowl with an electric mixer on medium heat until light and fluffy, about 2 minutes. Add in sugar and lemon zest and beat on high for 2 minutes- scraping down the sides as needed. Then, add in vanilla extract and lemon juice and mix until combined. Add eggs in one at a time, mixing well after each addition.
- In a medium bowl, whisk togethe the flour, poppy seeds, baking soda, baking powder, and salt until combined. Slowly add the dry mixture to the wet mixture- scraping down the side of the bowl often. Add in Greek yogurt and mix until smooth and all ingredients are incorporated.
- Let the batter sit for 10 minutes. Line a muffin standard size muffin pan with cupcake liners OR you can generously spray with non-stick cooking spray. Using a large ice cream scoop, divide the batter to fill 12 liners. Bake for 10-15 minutes or until tops are a light golden brown. Let muffins cool for at least 10 minutes.
To make the lemon glaze
- In a small bowl, whisk together the powdered sugar, lemon juice, and milk until smooth. Drizzle over each muffin and let set for at least 10 minutes. Enjoy!
Notes
- Sour cream may be substituted for Greek yogurt.
- If you want to leave out the lemon glaze you can sprinkle the muffins with coarse sparkling sugar instead.
- If the icing becomes watery, add more powered sugar.
This recipe is calling my name. I am a lemon fanatic. This is the perfect breakfast muffin. Printing off the recipe right now.
Omgsh nothing else can brighten a day quicker than lemons! The fresh juice in the icing is the best part. Thank you!
I can have these Glazed Lemon Poppy Seed Muffins during breakfast, snack and dessert! I am so loving this mouthwatering recipe!
Wow these muffins look so gorgeous. Lemon and poppy seed is like BEST flavor combo! I must give this recipe a try.
Lemon is my favorite when it come to baked goods. Thanks for sharing your great recipe. The glaze on top is the perfect touch too!
These would make a great afternoon snack or summer breakfast. I love that glaze you have made for the top of the muffins. I can’t wait to bake these in my kitchen soon.
Lemon and poppyseed is one of my favourite combinations. These look absolutely delicious. A must bake.
These are one of my favorite muffins with delicious lemon glaze! They are easy to make and I love having them as a mid day snack!
These muffins are perfect! Light, tart and the sweetness is a perfect flavor combination!
The flavors must go thorugh the roof in these. Fantastic muffins that are worth every second in the kitchen. Excited about making a big batch of these!
This is almost like my favorite poppy seed cake except these muffins have a lemon glaze. I love the idea of a lemon glaze topping.. Lemon gives everything such a fresh taste and tang. What a lovely addition to breakfast or afternoon snack. Making them this week.
It’s been so long since I’ve had a lemon poppy muffin! These are so beautiful and now I’m feeling inspired to go whip up a batch. Perfect for the mornings <3
Those muffins looks absolutely delicious! I love lemon and poppy seed combination, it’s the best during this season! The fresh, tang flavors are the best together!
I am so confused and slightly frustrated as I’m trying to make these right now to conclude our study of seeds this week. The recipe states that the 3/4 cup of butter should be melted which I’ve already done but then the instructions say to whip it until light and fluffy?? Did you mean the butter should be softened?!
Hello Ana, I am so sorry! Yes the butter is to be softened. If you’ve already melted the butter it is ok- it will make the muffins a bit more dense but still delicious. I hope you love these muffins and my sincere apologies again.