In this Instructable, I will show you how to make lemon poppy seed muffins from scratch. This easy homemade lemon poppy seed muffins recipe is so yummy, not too sweet, with the perfect amount of lemon flavor. And you can always add more or less of the lemon according to your tastes. If you love baking muffins, give this recipe a try! If I can do it, you can do it. Let's get baking.

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Follow the easy steps below or watch the video tutorial or do both. :)

Step 1: Ingredients and Tools

Ingredients:

2 1/2 cups of all-purpose flour (for a lighter muffin use 2 1/4 cups) (300g)
2 tsp. baking powder (10g)
1/2 tsp. baking soda (3g)
1/2 tsp. salt (2g)
2 Tbsp. poppy seeds (18g) may use more or less
1 cup white granulated sugar (200g)
zest from 1 lemon can use more or less
1 cup whole milk greek yogurt or just 1 7-oz container (200g)
1/2 cup milk (whole, 2%, 1%, skim, almond, etc.) (120ml)
1/2 cup butter, melted (salted or unsalted) if using salted reduce the actual salt added to 1/4 tsp. (113g)
2 large eggs
2 Tbsp fresh lemon juice, can add more or less (30ml)
1 tsp. vanilla extract (5ml)

Glaze:

1 to 1/4 cups of powdered sugar (200 to 250g)
2 Tbsp. lemon juice (30ml)

*1 medium to large lemon gives you about 3 to 4 tbsp of lemon juice. 1 large lemon is sufficient for this recipe, for both the juice and the zest.

Tools:

Bowls
Whisk
Spoon
Cupcake/Muffin pan
Paper muffin/cupcake cups
Ice cream scoop (optional)
Spatula

Step 2: Dry Ingredients

Preheat the oven to 400 F/205 C. Make sure the main rack is in the middle position.

In a medium bowl whisk together the flour, salt, baking powder, baking soda, and poppy seeds.

Step 3: Butter and Sugar

Melt the butter in the microwave or on the stovetop then pour it into a large bowl. Add the sugar and whisk until well combined.

Step 4: Mix, Mix, Mix

Zest one full lemon and add it to the mixture. Then add about two tablespoons of lemon juice, which is approximately the juice from half of the lemon. Add the vanilla extract as well and mix everything until well combined.

Mix in both of the eggs.

Step 5: Milk and Yogurt

Mix in the milk and the yogurt. You can use sour cream too if you don't want to use yogurt.

Step 6: Finish the Muffin Batter

Finally, mix in the dry ingredient mixture a little at a time until well combined. Start with the whisk, and then switch to a wooden spoon or sturdy spatula. Or of course, you can use an electric mixer as well. And now the lemon poppy seed muffin batter is ready to go.

Step 7: Add the Muffin Batter to the Pan

Line a muffin pan with paper cups or spray it with cooking spray. Then use an ice cream scoop or spoons to fill up each cavity. You will probably have enough to make 16 muffins, depending on how much you fill each cavity up.

You could make more if you make them smaller, or less if you make them even larger, and fill each cup to the brim.

Step 8: Bake the Muffins

Now bake the muffins for 12 to 18 minutes until they are slightly golden brown on top and a toothpick comes out clean after being poked in the center.

In my oven 16 to 17 minutes is perfect. Allow the muffins to cool in the pan for about 10 minutes and then transfer them to a wire rack to cool completely.

Step 9: Make the Glaze

Pour the lemon juice into a medium bowl and add the powdered sugar about 1/3rd at a time until incorporated. You may need more depending on the consistency that you want.

You can dip the tops of the muffin in the glaze. Or you can make the glaze even thicker and place it in a piping bag or plastic bag with the corner snipped off.

Step 10: Glaze and Serve

Now glaze the muffins however you like, or don't put any glaze on them, totally up to you. If you do use the glaze, allow the glaze to set for about 10 minutes. Of course, you can always eat the muffins if the glaze is still wet. Enjoy!

Print the recipe here if you like.