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Glazed Lemon Poppy Seed Muffins

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4.58 from 19 votes

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 MuffinsPin

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!

Glazed Lemon Poppy Seed MuffinsPin

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!

Glazed Lemon Poppy Seed MuffinsPin

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

Glazed Lemon Poppy Seed MuffinsPin

HOW TO MAKE GLAZED LEMON POPPY SEED MUFFINS

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!

Glazed Lemon Poppy Seed MuffinsPin

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Glazed Lemon Poppy Seed Muffins

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!
4.58 from 19 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: breakfast, dessert, lemon poppy seed, muffins
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 12 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!
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Notes

  1. Sour cream may be substituted for Greek yogurt. 
  2. If you want to leave out the lemon glaze you can sprinkle the muffins with coarse sparkling sugar instead. 
  3. If the icing becomes watery, add more powered sugar. 
4.58 from 19 votes (7 ratings without comment)

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Recipe Rating




15 Comments

  1. 5 stars
    This recipe is calling my name. I am a lemon fanatic. This is the perfect breakfast muffin. Printing off the recipe right now.

  2. 5 stars
    Omgsh nothing else can brighten a day quicker than lemons! The fresh juice in the icing is the best part. Thank you!

  3. 5 stars
    Wow these muffins look so gorgeous. Lemon and poppy seed is like BEST flavor combo! I must give this recipe a try.

  4. 5 stars
    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!

  5. 5 stars
    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.

  6. 5 stars
    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!

  7. 5 stars
    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.

  8. 5 stars
    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

  9. 5 stars
    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!

  10. 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?!

    1. 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.