Dessert

Lemon Poppy Seed Muffins with Lemon Glaze Recipe

ByClara Bennett January 7, 2026January 7, 2026

Introduction

These Lemon Poppy Seed Muffins are bright, tender, and bursting with fresh lemon flavor. The combination of poppy seeds and a tangy lemon glaze makes them a perfect treat for breakfast or a delightful snack any time of day.

A close-up view of a single lemon poppy seed cupcake with one bite taken out of the front, showing its light yellow, moist, fluffy texture filled with many small black poppy seeds inside. The cupcake has one layer of pale cream-colored lemon glaze on top with scattered black poppy seeds. It sits in a white paper liner that is unfolded and placed on a plain white plate with a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups (254 grams) all-purpose flour
3/4 cup (150 grams) granulated sugar
2 tablespoons poppy seeds
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (237 grams) whole milk, at room temperature
1 stick (113 grams) unsalted butter, melted and cooled
1 large egg, at room temperature
2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh lemon zest
1 cup (125 grams) powdered sugar, sifted (for glaze)
2 tablespoons fresh lemon juice (for glaze)

Instructions

Step 1: Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
Step 2: In a large bowl, whisk together the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
Step 3: In a small bowl, whisk together the milk, melted butter, egg, lemon juice, and lemon zest until combined.
Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a rubber spatula until just combined, leaving a few streaks of flour. Do not overmix.
Step 5: Divide the batter evenly among the muffin cups and bake until golden brown and a toothpick inserted in the center comes out clean, about 15 minutes. Let the muffins cool until barely warm.
Step 6: To make the glaze, combine the sifted powdered sugar and 2 tablespoons fresh lemon juice in a small bowl. Stir with a fork until smooth and thick.
Step 7: Drizzle or dip the tops of the cooled muffins in the glaze. Let the glaze set before serving.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract to the batter.
Use buttermilk instead of whole milk for a tangier taste and tender crumb.
Swap poppy seeds for chia seeds if you prefer a milder crunch.
A sprinkle of coarse sugar on top before baking adds a lovely crunch.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. They can also be frozen in an airtight container for up to 3 months. To reheat, warm in a microwave for 15–20 seconds or at low oven heat until warmed through.

How to Serve

Three lemon poppy seed muffins are placed on a white marbled surface. Each muffin is in a white paper cup, with a pale yellow cake layer speckled with tiny black poppy seeds. The muffins are topped with a smooth, glossy white icing that drips slightly down the sides. Small black poppy seeds and fine yellow lemon zest are sprinkled on top of the icing and scattered around the base, adding texture and color contrast. The background is bright with soft focus, making the muffins the main focus. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen lemon juice for this recipe?

Fresh lemon juice gives the best bright flavor, but frozen lemon juice thawed to room temperature can be used in a pinch.

How do I prevent my muffins from becoming dry?

Be careful not to overmix the batter and bake the muffins until just done. Overbaking can dry them out. Also, keeping ingredients like butter and milk at room temperature helps create a tender texture.