Our Lemon Poppy Seed Muffins recipe produces light and fluffy muffins with a sweet and sour honey lemon glaze. Great for mid morning snacks and perfect with a fresh cup of coffee.
Lemon Poppy Seed Muffins
All too often, muffins are dry and tasteless beyond the top of the muffin. And when it comes to flavors such as lemon, you can barely even taste them.
Our recipe is the opposite; they are moist and packed full of sweet and tangy lemon. Topping them off is the sweet and sour honey lemon glaze and the nuttiness from the poppy seeds, which intensify the flavors of these muffins.
What you need for Lemon Poppy Seed Muffins
Just some notes on the ingredients for this recipe.
- Lemon: Choose two large-sized lemons with blemish-free peel, as you will need one and a half in total.
- Plain Greek yogurt: Use traditional plain Greek yogurt, not the non-fat version.
- Unsalted butter: Salted butter doesn’t work in this recipe!
- Honey: Feel free to use your favorite honey; don’t use the creamy, spreadable varieties.
- Poppy seeds: Most large chain grocery stores will have poppy seeds. If you can’t find them, try a health food store.
- Baking powder: This mixture of bicarbonate and other ingredients doesn’t require an acid to activate it.
- Bi-carb soda: Otherwise known as baking soda or even bicarbonate of soda. The combination of baking powder and bi-carb soda ensures the muffins rise enough, keep a light and fluffy texture, and have that tang to them.
How to make Lemon And Poppy Seed Muffins
- Dry ingredients: Add the dry ingredients together in a mixing bowl.
- Wet Ingredients: In another bowl, combine the wet ingredients.
- Wet and dry: Make a well in the dry ingredients, and pour the wet ingredients into the dry bowl.
- Combine: Combine the wet and dry ingredients, ensuring not to over-mix. Lumps and bumps are the goal here.
- Fill the tray: Fill each of the liners to around 2/3.
- Glaze: Heat the honey in the microwave, add lemon juice, and then mix in the poppy seeds.
- Glaze the muffins: Spoon the glaze over the lemon and poppy seed muffins and spread it as evenly as possible.
- Cool: Allow the muffins to cool down completely before enjoying them!
Want more delicious muffin recipes?
Want to try more of our favorite muffin recipes? Give our Double Chocolate Chip Muffins a go; they’re packed full of chocolate!
Or our Banana Muffins With Chocolate Chips recipe, which is an absolute crowd favorite here!
Ingredients
Dry Ingredients
- 8.8 oz all-purpose flour
- 5.2 oz white sugar
- 1½ tsp baking powder
- ½ tsp bi-carb soda
- ¼ tsp table salt
- 2 tsp poppy seeds
- 1 lemon zest
Wet Ingredients
- 1 lemon juice of
- 3.5 oz unsalted butter melted
- 2 eggs large
- 7 oz plain greek yoghurt
Honey lemon glaze ingredients
- 3.5 oz honey
- ½ lemon juice of
- 1 tsp poppy seed
Instructions
- Pre heat oven at 424.4 F (218C).
- Line 12-Muffins pan with muffin liners.
- Prepare 2 mixing bowls; one for dry and another for wet ingredients.
- In the first bowl, add and mix in all dry ingredients together, whisk to combine, make a well in the middle then set aside.
- In the second bowl, add and mix all wet ingredients together, and whisk until well combined.
- Pour wet ingredients into well of the dry ones, use spatula to stir all ingredients together only just until combine, DO NOT OVER MIX.
- Fill around 2/3 of each muffin liners with the batter (around 3 scoops each).
- Place the muffin pan into the oven and start on making the Honey Lemon Glaze while waiting for the muffins to cook.
- Bake the muffins for 20 minutes or golden brown or until a skewer can be inserted into the middle and pulls out clean.
Honey Lemon Glaze
- Pour honey into microwave safe bowl and microwave for 40 seconds.
- Pour juice of half a lemon in, stir well to combine.
- Add poppy seeds and stir, set aside.
Glazing the muffins
- After 20 minutes, take the pan out of the oven and leave the muffins in the hot pan.
- Start to slowly drizzle the honey lemon glaze on top of each muffin while still warm, around a tablespoon each.
- Leave the muffins in the pan for 5 minutes to cool down slightly before remove them onto cooling rack.
- Allow the muffins to cool completely before enjoying!
Nutrition
Serving: 1serve | Calories: 280kcal | Carbohydrates: 36g | Protein: 8g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 171mg | Sodium: 214mg | Potassium: 116mg | Fiber: 1g | Sugar: 20g | Vitamin A: 442IU | Vitamin C: 0.3mg | Calcium: 89mg | Iron: 2mg
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