These easy lemon poppy seed muffins from scratch are going to make your mouth water. They're a delicious balance of tangy and sweet. They might be your new favorite.
Muffins are a good dessert to make if you're new in the kitchen. Lemon Poppy Seed have always been my favorite flavor of muffins. Usually when you buy them, they have artificial junk and so much excess white sugar! Although they were still delicious, I wanted to learn to make them from scratch. They turned out even better than I was expecting.
Lemon poppy seed muffins are a delightful treat that pairs the vibrant zest of lemon with the subtle crunch of poppy seeds. These muffins are light and fluffy, often featuring a tender crumb and a bright, citrusy flavor that comes from both lemon zest and juice. Ideal for breakfast, brunch, or a mid-day snack, they are typically topped with a sweet lemon glaze, enhancing their irresistible appeal. Whether enjoyed with a cup of tea or coffee, these muffins offer a refreshing twist on the traditional morning bakery item.
To make these lemon poppy seed muffins from scratch you will need:
Equipment:
- Muffin Liners- I love these ones! They are parchment paper. This link is an affiliate link where I make a small commission on qualifying purchases at no extra cost to you. Thank you for your support!
- Muffin tray- Regular size for 12 muffins
- Lemon Zester
- Lemon squeezer (optional- You can squeeze with your hands but this helps to prevent seeds from falling .)
- 1 large mixing bowl and one small bowl for the glaze
- Spatula
- Oven
Ingredients
- 2 ¼ Cups all purpose flour
- 1 Cup coconut sugar
- 2 tablespoon Poppy Seeds
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- 1 Cup plain greek yogurt- I used nonfat
- ⅓ Cup milk- 2% or whole milk
- ½ cup (1 stick) butter- melted
- 2 eggs
- 1 tablespoon freshly squeezed lemon juice- About 1 lemon
- 2 tablespoon Lemon Zest- About 2 lemons worth
- 1 teaspoon vanilla extract
The Glaze
- ½ Cup swerve powdered sugar replacement
- Juice of one lemon
Instructions
- Pre heat your oven to 425°F,line your 12 cup muffin pan and gather your ingredients.
- In one bowl mix: Flour, Salt, Poppy Seeds, Baking Powder and Baking Soda
- Zest your lemons, squeeze one lemon and melt your butter (the microwave is fine)
- In another bowl mix: Lemon Zest, Coconut sugar, melted butter and lemon juice mix well
- continue adding in the yogurt,milk,eggs,and vanilla.
- Pour your wet ingredients mixture into the dry ingredients mixture and stir until no dry spots are left.
- Your batter will be very thick and sticky and thats good.
- Evenly distribute among your 12 liners and bake for about 15 minutes or until tops are golden brown.
- While these are baking, prepare your glaze. Start by juicing your other lemon. Then combine with ½ Cup swerve powdered sugar replacement. Stir until it is a smooth consistency.
- Once muffins are done baking, let them cool and then apply your glaze.
- You can drizzle it with a spoon or put in a plastic bag and cut a tiny piece of the corner off.
- Enjoy! You just made lemon poppy seed muffins from scratch!
Other Recipe Inspiration
- High Protein Buffalo Wing Dip
- Easy Almond Flour Oat Balls
- Sourdough Discard Blueberry Muffins
- Sourdough Chocolate Muffins
- Sourdough Discard Banana Muffins
- Sourdough Discard Waffles
- Simple Blueberry Syrup
If you loved this recipe, I would be so appreciative of a 5 star rating. Thank you for being one of my taste testers!
📖Recipe
Easy Lemon Poppy Seed Muffins From Scratch
Equipment
- 1 lemon squeezer optional
- 2 bowls
- 1 spatula
- 1 Oven
Ingredients
- 2 ¼ Cups all purpose flour
- 1 Cup coconut sugar
- 2 tablespoon Poppy Seeds
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- 2 teaspoon baking powder
- 1 Cup greek yogurt plain non fat
- ⅓ Cup milk 2% or whole milk
- ½ cup butter 1 stick
- 2 eggs
- 1 tablespoon lemon juice About 1 lemon freshly squeezed
- 2 tablespoon Lemon Zest - About 2 lemons worth
- 1 teaspoon vanilla extract
The Glaze
- 1 lemon freshly squeezed
- ½ Cup Swerve powdered sugar replacement
Instructions
- Pre heat your oven to 425°F,line your 12 cup muffin pan and gather your ingredients.
- In one bowl mix: Flour, Salt, Poppy Seeds, Baking Powder and Baking Soda
- Zest your lemons, squeeze one lemon and melt your butter (the microwave is fine)
- In another bowl mix: Lemon Zest, Coconut sugar, melted butter and lemon juice mix well
- continue adding in the yogurt,milk,eggs,and vanilla.
- Pour your wet ingredients mixture into the dry ingredients mixture and stir until no dry spots are left.
- Your batter will be very thick and sticky and thats good.
- Evenly distribute among your 12 liners and bake for about 15 minutes or until tops are golden brown.
- While these are baking, prepare your glaze. Start by juicing your other lemon. Then combine with ½ Cup swerve powdered sugar replacement. Stir until it is a smooth consistency.
- Once muffins are done baking, let them cool and then apply your glaze.
- You can drizzle it with a spoon or put in a plastic bag and cut a tiny piece of the corner off.
- Enjoy! You just made lemon poppy seed muffins from scratch!
