Description

Bright, zesty, and impossibly tender, these Lemon Poppy Seed Muffins are the perfect blend of tangy citrus and sweet indulgence. Bursting with fresh lemon flavor and flecked with crunchy poppy seeds, they’re topped with a buttery crumble and finished with a luscious lemon glaze. Ideal for quick breakfast bites, easy snack options, or creative brunch ideas, these muffins fit seamlessly into your rotation of food ideas. The rich texture and bold flavor make this an easy recipe you’ll return to again and again—perfect for anyone craving bakery-style results from the comfort of home.

Ingredients

Scale

For the Muffins:

2 cups all-purpose flour
3/4 cup granulated sugar
1 tbsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp poppy seeds
1 tbsp lemon zest (from 2 lemons)
2 large eggs (room temp)
2/3 cup Greek yogurt or sour cream
1/2 cup melted unsalted butter
1/4 cup fresh lemon juice
1 tsp vanilla extract

For the Crumb Topping:

1/3 cup flour
3 tbsp granulated sugar
3 tbsp cold unsalted butter, cubed
1 tsp lemon zest (optional)

For the Glaze:

1/2 cup powdered sugar
1–2 tbsp lemon juice

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
Prepare crumb topping: Mix 1/3 cup flour, 3 tbsp sugar, 3 tbsp cold butter, and optional zest until crumbly. Chill.
In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, poppy seeds, and zest.
In another bowl, whisk eggs, yogurt, melted butter, lemon juice, and vanilla until smooth.
Fold wet ingredients into dry using a spatula—do not overmix.
Divide batter into muffin cups, filling each 3/4 full.
Sprinkle chilled crumb topping on top, gently pressing it into the batter.
Bake for 18–22 minutes, or until a toothpick comes out clean.
Cool 5 minutes in pan, then transfer to a wire rack to cool completely.
Mix powdered sugar with lemon juice for glaze and drizzle over cooled muffins.