Glazed Lemon Poppy Seed Muffins are some of the best muffins you’ll ever eat! These spectacular muffins are filled with lots of lemon juice and zest, Greek yogurt and poppy seeds. Then they’re glazed with a luscious butter-lemon-powdered sugar glaze that make them incredibly wonderful.

Follow Me On Instagram!

These scrumptious muffins will have your mouth watering before you even finish glazing them! The smell of the lemon will ignite your taste buds. Before you know it you will have gobbled down two or three of these fabulous muffins! I made these in regular muffin tins, but you could also make these in miniature tins or muffin top tins and they would come out equally well. These marvelous breakfast treats are great for special breakfasts, holiday entertaining, or just because!

I was taking a meal for someone recovering from surgery a couple of weeks ago and I wanted to throw in something for their family to eat for breakfast. I started looking through all my Pinterest finds for “Yummy Breakfast Ideas” when I came across the pictures for these sensational muffins and decided to give them a try. I was SO glad I did. I thought they turned out incredibly tasty.

The original Bon Appetit recipe doesn’t include the glaze or the Greek yogurt. The glaze and the Greek yogurt was first added by a food blogger here. And when I found the recipe here, the glaze was modified even more, and the Greek yogurt changed to sour cream.

The glaze MAKES these muffins, in my opinion. Adding butter flavoring to the glaze offers a depth of flavor you can’t get merely from a powdered sugar icing. I followed the third rendition of this recipe but went back to the Greek yogurt instead of using sour cream. Glazed Lemon Poppy Seed Muffins turned out wonderfully.

This is a luscious tasting muffin to include in a breakfast or brunch buffet. It’s also great to take along to baby or bridal showers. Consider whipping up a batch of these tasty muffins sometime soon. But be prepared to have them vanish in only a few minutes!

The ingredients are available year round, and these really aren’t all that difficult to make. Glazed Lemon Poppy Seed Muffins can be ready to eat in about an hour or so. I guarantee you’ll have your whole family drooling over these amazing muffins. Your neighbors and friends probably wouldn’t mind being treated to one either!

Glazed Lemon Poppy Seed Muffins are one of the best muffin treats you’ll ever eat! 

The lemony taste of these muffins is provided in the juice and zest in the muffin itself, and then in the glaze icing as well.

Glazed Lemon Poppy Seed Muffins are a wonderful treat to wake your family up to for a great Saturday or Sunday morning breakfast! The butter extract in the glaze provides that extra oomph that makes these muffins so special. A single batch of these muffins makes about 14 regular sized muffins.

Here’s what I did.

Soften butter and place in large mixing bowl. Add eggs, sugar, lemon juice and lemon zest. You can also grate your own fresh lemon zest (which is better), but I was on a time crunch and had to get these done rather quickly.

Add salt, baking soda, and baking powder, Chobani vanilla Greek yogurt, buttermilk, poppyseeds. Mix all ingredients with an electric mixer.

Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods.

Stir gently with a wooden spoon to combine. There will be lumps in the batter but don’t over-stir or over-mix or you will have very tough muffins. Place paper liners in large muffin tins. Spoon batter into tins until about 6/8 to 7/8 full. 

Bake at 350 about 20-23 minutes. DO NOT OVERBAKE or the muffins will dry out. Allow the muffins to cool a few minutes before applying glaze.

To make Lemon-Butter Glaze: Place butter extract into medium sized bowl. Add lemon juice and powdered sugar. Use just enough to make of spreading consistency. I used a SCANT cup of powdered sugar. (That means this is just UNDER a cup of powdered sugar).

Mix with an electric mixer until smooth.

 Spoon icing into a zip-lock bag. Cut off the corner and pipe the icing onto the cooled muffins.

Glaze all the muffins. 

Glazed Lemon Poppy Seed Muffins turned out sensationally! These fabulous muffins will have you drooling in no time! These muffins don’t brown a lot in the oven so be careful not to allow them to overbake because you don’t think they’re quite ready. Insert a toothpick into the muffin after around 20 to 22 minutes of baking time. If the toothpick comes out clean the cupcakes are done.

This side view shows the scrumptious texture of these luscious muffins! Glazed Lemon Poppy Seed Muffins are a great treat for your family any time of the year. These muffins are also great to provide for holiday breakfasts when you’re sleeping in a little! Your family will wake up to the smell of these fabulous muffins and head to the kitchen quickly!

Here’s the recipe.

GLAZED LEMON POPPY SEED MUFFINS

(Recipe adapted from Thibeault’s Table as adapted from Delish; source: Bon Appetit, May 2009)

Glazed Lemon Poppy Seed Muffins

Teresa Ambra

These moist and delicious muffins are filled with poppy seeds and lemony flavor from lemon juice, lemon zest and lemon in the glaze. They are so mouthwatering you won't want to stop eating them! Terrific for company or holiday breakfasts like Easter, Mother's Day or summer holiday fun.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 23 minutes mins

Total Time 43 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 14

Calories 208 kcal

Equipment

• 1 12-tin muffin container
• paper liners for muffin tins
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 lemon zester or grater

Ingredients

  

1x2x3x

MUFFINS:

• 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1 tsp. baking powder
• 1/2 tsp. sea salt or kosher salt
• 1/4 tsp. baking soda
• 1/2 cup vanilla Greek yogurt or plain Greek yogurt (you can also use Icelandic yogurt or sour cream)
• 1/2 cup buttermilk or sour milk
• 2 tbsp. lemon juice
• 1 cup granulated sugar
• 1 stick unsalted butter softened
• 1 tbsp. lemon zest grated
• 2 large eggs
• 2 tsp. poppy seeds

LEMON BUTTER GLAZE:

• 1 tsp. unsalted butter melted
• 4 tsp. lemon juice
• 1 scant cup powdered sugar

Instructions

 

MUFFINS:

• Preheat oven to 425.°
• In a large mixing bowl, blend softened butter, sugar, eggs, lemon juice, lemon zest, Greek yogurt, buttermilk or sour milk, baking powder, kosher salt, baking soda and poppy seeds with an electric mixer until smooth and creamy.
• Slowly stir in flour, just until moistened.
• There will be lumps remaining in the batter—that’s okay.
• Place paper cupcake liners in muffin tins; spray liners with cooking spray.
• Fill a little more than ¾ full.
• Bake at 425° for 5 minutes.
• Reduce heat to 350° and continue baking about 15-19 minutes, or until toothpick inserted in center comes out clean.
• Allow muffins to cool.
• Ice with Lemon Glaze.

LEMON BUTTER GLAZE:

• Prepare glaze: place butter and lemon juice in a bowl.
• Add powdered sugar and mix with an electric mixer until you have a thick but spreadable consistency.
• Drizzle icing over warm muffins.
• Serves 14 regular size muffins.

Notes

NOTE: Icelandic yogurt is also a really good substitute for the Greek yogurt in the recipe.

 

NOTE: To sour milk: measure milk in measuring cup. Add one tablespoon white vinegar or lemon juice. Allow mixture to sit out five minutes before using in recipe.

 

Recipe adapted from Thibeaults Table; recipe source: Bon Appetit.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 208kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 46mgSodium: 153mgPotassium: 61mgFiber: 1gSugar: 16gVitamin A: 264IUVitamin C: 3mgCalcium: 51mgIron: 1mg

Keyword breakfast, lemon, muffins

Tried this recipe?Let us know how it was!

The Greek yogurt and buttermilk in the recipe makes the texture nice and moist. For the record, I am NOT compensated by Chobani for saying so, but I do love their products.

Your kids will love eating a couple of these tasty muffins for breakfast. If you love muffins for breakfast, you will love sinking your teeth into one of these sensational muffins.

Don’t these Glazed Lemon Poppy Seed Muffins look wonderful? – Are you salivating yet? I had to give these away to someone else or I would have eaten the ENTIRE batch myself! Are you ready to try a sample?

You may also enjoy these delicious recipes!

Blackberry Pecan Streusel Muffins

Peach Streusel Muffins

Date Nut Bran Muffins

Glazed Lemon Poppy Seed Muffins

Teresa Ambra

These moist and delicious muffins are filled with poppy seeds and lemony flavor from lemon juice, lemon zest and lemon in the glaze. They are so mouthwatering you won’t want to stop eating them! Terrific for company or holiday breakfasts like Easter, Mother’s Day or summer holiday fun.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 23 minutes mins

Total Time 43 minutes mins

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings 14

Calories 208 kcal

Equipment

• 1 12-tin muffin container
• paper liners for muffin tins
• 1 large mixing bowl
• 1 electric mixer
• 1 wooden spoon
• measuring cups
• measuring spoons
• 1 lemon zester or grater

Ingredients

  

1x2x3x

MUFFINS:

• 2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
• 1 tsp. baking powder
• 1/2 tsp. sea salt or kosher salt
• 1/4 tsp. baking soda
• 1/2 cup vanilla Greek yogurt or plain Greek yogurt (you can also use Icelandic yogurt or sour cream)
• 1/2 cup buttermilk or sour milk
• 2 tbsp. lemon juice
• 1 cup granulated sugar
• 1 stick unsalted butter softened
• 1 tbsp. lemon zest grated
• 2 large eggs
• 2 tsp. poppy seeds

LEMON BUTTER GLAZE:

• 1 tsp. unsalted butter melted
• 4 tsp. lemon juice
• 1 scant cup powdered sugar

Instructions

 

MUFFINS:

• Preheat oven to 425.°
• In a large mixing bowl, blend softened butter, sugar, eggs, lemon juice, lemon zest, Greek yogurt, buttermilk or sour milk, baking powder, kosher salt, baking soda and poppy seeds with an electric mixer until smooth and creamy.
• Slowly stir in flour, just until moistened.
• There will be lumps remaining in the batter—that’s okay.
• Place paper cupcake liners in muffin tins; spray liners with cooking spray.
• Fill a little more than ¾ full.
• Bake at 425° for 5 minutes.
• Reduce heat to 350° and continue baking about 15-19 minutes, or until toothpick inserted in center comes out clean.
• Allow muffins to cool.
• Ice with Lemon Glaze.

LEMON BUTTER GLAZE:

• Prepare glaze: place butter and lemon juice in a bowl.
• Add powdered sugar and mix with an electric mixer until you have a thick but spreadable consistency.
• Drizzle icing over warm muffins.
• Serves 14 regular size muffins.

Notes

NOTE: Icelandic yogurt is also a really good substitute for the Greek yogurt in the recipe.

 

NOTE: To sour milk: measure milk in measuring cup. Add one tablespoon white vinegar or lemon juice. Allow mixture to sit out five minutes before using in recipe.

 

Recipe adapted from Thibeaults Table; recipe source: Bon Appetit.

 

^© Can’t Stay Out of the Kitchen

Nutrition

Calories: 208kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 46mgSodium: 153mgPotassium: 61mgFiber: 1gSugar: 16gVitamin A: 264IUVitamin C: 3mgCalcium: 51mgIron: 1mg

Keyword breakfast, lemon, muffins

Tried this recipe?Let us know how it was!