This recipe is not new to the blog, but one that definitely deserved to be rescued from the archives.  You see, up until a couple of weeks ago, it reigned as my favorite muffin.   Now I think it is tied with the chocolate peanut butter swirl muffins.  Oh wait, I just remembered the pumpkin cream cheese muffins…shoot.  Well, anyway, these are very near the top of the list of awesome muffins you really need to try.  I particularly love this recipe because it is so quick and simple to whip up.  It uses ingredients I pretty much always have on hand so whenever I need a last minute treat to bring to someone, these are one of the first things that I tend to consider.  And, they are always a hit wherever I serve them with no leftovers.  What more reason do you need to try them?


For the muffins:
2 cups all-purpose flour
2 tbsp. poppy seeds
1¼ tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup sugar
2 large eggs
Zest of 1 lemon
1 tsp. vanilla extract
1 cup yogurt (plain or vanilla)

For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice


  • 01

    Preheat the oven to 350˚ F.  Line a muffin pan with paper liners.  Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.  Stir briefly to combine.  In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, blending well after each addition.  Mix in the lemon zest and the vanilla extract.  With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.

  • 02

    Divide the batter between the prepared liners, filling each about two-thirds full.  Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

  • 03

    While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze.  Drizzle a small amount of the glaze over each muffin.  Let the glaze set before serving.


  • Love lemon-flavored cakes. These look so light and fluffy. Yum!

  • love-love-LOVE these! Perfect spring or Easter picnic treat.

  • Such a perfect, classic muffin – we LOVE these!

  • I absolutely adore Lemon Poppyseed Muffins!! These look fantastic!

  • Maggie

    Hi Annie – first of all these muffins look amazing. Lemon poppyseed is one of my faves.

  • Oh, you have come to my rescue….I have been craving something made with lemon. On my list this week, lemon poppy seed muffins. Thanks!!

  • I made your lemon poppy seed cake with the raspberry curd filling last week for my mother in laws birthday…the perfect springtime, girly cake flavor as far as I’m concerned. I’m tempted to try these muffins and incorporate the raspberry curd somehow, as I still have some leftover from the cake. Do you think they would hold up to filling, using a piping bag with a filling tip?

  • Annie

    I think you would need to use the cone method. I think the cake is probably just a tad too dense to let in enough of the filling.

  • I absolutely love Lemon Poppy Seed Muffins but never take the time to make them from scratch. I think it is about time I change that!

  • Looks delicious!

  • Alli

    My mouth is watering right now. I need to go buy some lemons and make these ASAP. Squeeze lil’ Caroline for me.

  • This is my all time favorite muffin! Love this :)

  • Lemon poppyseed muffins are one of my favorites too :) Love the lighty citrusy flavor!

  • Crystal

    Beautiful table scape, Annie! I love it.

  • My little sister was visiting last week and we were reminiscing about how every time I came home during college break, we would make some lemon poppy seed muffins, but from a box. I told her I needed to find a homemade version, and here it is! :) You re-posted this just in time as I am leaving tomorrow to see her again in Michigan! We’ll definitely be making these.

  • Annie, these sound so simple! I love it! They look like they taste amazing; thanks for dragging them up from the depths of your blog for us :) Maybe I’ll get a chance to bake some this weekend…


  • Justin

    I just got done making these and they are wonderful. Thanks for the recipe Anna!

  • Christie

    I actually just pulled this recipe from your archives this past weekend to make for my dayghter’s 2nd birthday brunch. :) They were a hit! I love your blog and it is always my first stop when I’m looking for something new.

  • Ummm, just want you to know that I made these today and have already eaten 4 of them. So, thanks… I think! ;o)

  • Joelyn

    Yipee, Annie! I was just reading your archives last Friday for breakfast muffins and lemon poppyseed was definitely one of my favourites. And magically you posted this, thank you.

  • Kaisa

    My husband wasn’t going to be home until late and with the baby in bed realized I need a quick thank you gift for tomorrow. This recipe saved me! Followed the recipe exactly…These were the best muffins I have made. LOVED THEM!

  • I’ve always thought that anything Lemon/Poppyseed just screamed Spring. I’m definitely making these :-)

  • These look great! A perfect muffin for spring :)

  • Erin

    MMM MMM!!! I saw these yesterday and was so excited to make them this morning! My husband came back for seconds right away! I absolutely LOVE your blog! I think I check it out every other day, looking to see what new ideas you have! Everything always inspires me to try something new! Thanks for making one of the best food blogs I’ve come across!!

  • Marika

    I made these muffins yesterday and my two sons (who are very picky eaters) can’t get enough of them! They each had two for breakfast this morning. I wanted to see if you had any tips about baking these in high altitude. We live in Colorado, and these muffins turned out very flat, but they still tasted amazing! Thanks!

  • Annie

    I live in IN so I don’t know anything about baking at high altitude. I would check Use Real Butter – another blogger, who lives in CO. She might have some tips on her blog.

  • Janet B.

    Made this last night and it was delicious…not too heavy and sweet. Thanks for the recipe! I learned a lot from your website and I am new and BIG fan of yours!

  • Lindsay

    MY FAVORITE!!!!! <3

  • Oda

    Could this recipe be halved? I bake for such a small amount of people, and it never gets eaten if I throw half in the freezer.. Thanks!

  • Annie

    You can halve any recipe you would like.

  • Alexandria

    I made these for my associates at work and they loved, loved, loved them!! They are so moist! I had a few alterations of my own though that I thought I might share. For an extra protien punch, I used greek yogurt (only 6oz) and I didnt have a zester so I had to squeeze in half a lemon’s worth of juice and I used the other half of the lemon for the sugar glaze. They were still very good :) Thanks for a new go-to muffin recipe!

  • Anna M.

    I made these last night and they are phenomenal! My new favourite muffin recipe.

  • Wow! Really, beautiful pictures. These look like delicious muffins.

  • i made these last week while i was in early labor. it took me awhile (between contractions) but they were fabulous. i only got to eat one before things got hectic, but my midwives and family raved. i will be making them forever now as part of my new little one’s birth story. thanks!

  • Annie

    Congratulations! I baked a pie while I was in labor with my son, and now I think of that every time I make blueberry pie :)

  • Jenna

    Annie this morning I tried these muffins and I had to comment. These muffins are awesome! For those of you who want to bake them, go right ahead cause this muffin is a keeper for me :)

  • Lauren K

    I made these for my dad’s birthday/Easter, as lemon poppyseed muffins are his fave, and we all LOVED them. Simple and delicious, thanks!

  • Kristina

    I made these for after a funeral and everyone loved them. They are a more classy muffin and I LOVE muffins. Easy to grab and eat. Mine turned out flat but they were still WelL worth it! I’m making them again this week for a family get together and they will all be gone again I bet!

  • Shanta Watkins

    Made these muffins for breakfast and everyone loved them!! I haven’t tried a recipe yet from your site that hasn’t turned out absolutely delish!!!! This one is a keeper!!

  • Melanie

    Annie, I am going to make these in mini muffin form for my sister’s baby shower (inspired by the baby shower you hosted for your friend). Do you remember how long the mini muffins bake?

  • Annie

    I’m not totally sure – I think I would start around 8-9 minutes but use the toothpick test to be sure. Enjoy!

  • Whitney

    I’ve had these on my “to-make” list for a while, but the grocery had blueberries on sale today so I grabbed those and threw a few handfuls in the batter. They turned out great, but I’m sure they would have been delicious as-written as well!

  • Patti

    I just made these and they are beyond amazing. I love the use of yogurt over oil!
    These are definitely in my muffin rotation now!!

  • These sounds so yummy! I am going to make them for my in-laws that are visiting next weekend!

  • Macaire

    Hi, Annie — LOVE your blog. It’s one of the few that I check daily (or M, W, F now that you’re busy with two kids!). I want to use this recipe to make a quick bread. Do you have any suggestions for adjusting quantities and baking times so that it works in a loaf pan?

  • Annie

    Unfortunately I don’t. Muffins to loaf is not a conversion I do often (actually ever). I would just try Googling for batter quantities and look for a basic quick bread recipe to get a guideline for baking time. Good luck!

  • Jan McCrackin

    Excellent recipe. Muffins were so light and fuffy tasted like made with cake mix. A keeper! Thank you for posting.

  • Brandy

    I stirred in 1/4 cup each dried cranberries and slivered almonds. Yum. This is one of the best muffin recipes I have tried. Thank you!

  • Paula

    I make homemade yogurt and also homemade kefir with kefir grains. I use goat milk. Both of these make delicious baked goods! If someone has kefir on hand, it’s excellent in place of the yogurt just for variety.

    These are one of the best muffins ever.

  • Kelly

    I LOVE this recipe! I adapted it to make it vegan by substituting the yogurt and eggs for 12 ounces of vanilla soy yogurt. I also halved the flours with all purpose and whole wheat. My whole family and I love these muffins. Thank you for your blog!

  • Kelly

    Oops…I forgot to add that instead of using butter, I used Earth Balance natural spread. Delicious!!!!!!!!!!

  • Fourpippens

    Just made “test” version for my son’s 4th birthday. Made with 1/2 WW pastry flour and used colored sprinkles because 1) I didn’t have poppyseeds, 2) he must have sprinkles! Turned out great. Probably would be a bit better with all white flour. For the real cupcakes, I will use poppyseeds and sprinkles. I’m going to top with cream cheese frosting!

    In addition to the muffins/cupcakes, I would like to make a 9″ round using the same recipe. Do you think I need to modify in any way other than baking time?

  • Anonymous

    No, just baking time is all that you should need to change. Enjoy!

  • Donata

    Every time I make lemon poppy seed muffins I try a different recipe online. Today it’s yours! I love your blog layout, it’s so bright and engaging!

  • Kyliepatrice

    MY mom’s absolute fave! So I’ll make them for her…

  • THE BEST lemon poppy seed muffins! I made minis here in Austria (I’m American) and they were loved by all! Easy to make, relatively short baking time, and turned out nice & fluffy… thank you, Annie!

  • natashalc

    Perfect recipe for lemon poppyseed muffins! I love the add of the yogurt! Thanks for sharing. I pinned it too!

  • Alicia

    I love these! They turned out perfect with a hint of lemon! I mixed up a lemon cream cheese topping, it tastes outstanding!

  • Jackie

    this recipe was great! however, would it be alright to add a bit of the lemon juice into the batter for extra lemon flavor?

  • annieseats

    You could, but lemon zest is a much more effective way to add lemon flavor than the juice, which is more dilute and may affect the texture of the muffin.

  • 31lauramitchell

    these were AMAZING…I had to use sour cream instead of yogurt and butter spread instead of unsalted stick (I know that is sad but I was out) but they turned out fluffy, and the taste is perfect…will be making these again and again

  • Sundancekidalterego

    What if I don’t have yogurt? Could I substitute coconut oil for it straight across or would I need to use less coconut oil? I’m excited to try these!!!

  • annieseats

    Please see the FAQ page regarding substitutions. Thanks!

  • Bonanza Jellybean

    These were excellent! Made them for breakfast this morning :) I used honey greek yogurt and it added such a rich texture, not to mention the light honey flavor too. Thanks for the recipe!

  • Sheena_dmb

    Lemon poppy seed muffins are my absolute favorite and I am extremely picky about them. I have been looking for a good recipe to make. After a few failed attempts with other recipes I found this recipe. It was AMAZING. I will never use another recipe, EVER! Thank you so much for posting this. I am so pleased.

  • annieseats

    Awesome, so glad you enjoyed them!

  • Jenna

    Hi Annie, I know you currently make your own yogurt… would Greek yogurt work in this recipe?

  • annieseats

    Sure! If you want, you could add an additional tablespoon of milk or two to compensate.

  • Corey

    Thank you so much for sharing this recipe! I made these over the weekend, and my guests were delighted. They were moist and delicious with just the right amount of lemony tang. Thanks again!

  • CookingMonster

    I made these this afternoon with the gorgeous Meyer lemons we’ve been getting this season. I used plain Greek yogurt, which made the batter a little thicker, but deliciously moist. Yummy!

  • Monica Audibert

    PERFECT! They came out perfect! I’ve been searching and searching for the perfect lemon poppy seed muffin and here it is! This is a no-fail recipe! The texture came out right, nice and fluffy. They rose correctly and look beautiful! Of course the smell is amazing also! I’m so happy to have stumbled upon this recipe, it’s a keeper for sure.

  • Tara

    These are wonderful muffins. Best of all, I usually have all of the ingredients on hand, so I can whip them up whenever the mood or occasion strikes. I’ve also made them in a mini muffin pan for my daughter and her friends, and they turned out perfect! Thank you, Annie.

  • Lisa Gelber

    These are delicious-so light and fluffy! Definitely will be a staple in this house!