Description

Bright, fluffy, and bursting with citrusy charm, these Lemon Poppy Seed Muffins are a must-try for anyone craving a refreshing, sweet treat. Perfect as a quick breakfast, healthy snack, or light dessert, these muffins feature a tender crumb dotted with crunchy poppy seeds and crowned with a buttery streusel. A drizzle of lemon glaze takes them from delightful to irresistible. Whether you’re looking for new breakfast ideas, easy recipes for entertaining, or food ideas that fit any time of day, these muffins are a versatile and crowd-pleasing choice.

Ingredients

For the Muffins:

2 cups all-purpose flour

2 tablespoons poppy seeds

1 tablespoon lemon zest

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup granulated sugar

1/2 cup unsalted butter, melted

2 large eggs

1 cup plain Greek yogurt or sour cream

1/4 cup fresh lemon juice

1 teaspoon vanilla extract

For the Crumb Topping:

1/2 cup all-purpose flour

1/4 cup granulated sugar

3 tablespoons cold butter, cubed

1 teaspoon lemon zest

For the Lemon Glaze (optional):

1/2 cup powdered sugar

1–2 tablespoons fresh lemon juice

Instructions

Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together flour, poppy seeds, lemon zest, baking powder, baking soda, and salt.
In a large bowl, combine melted butter and sugar. Add eggs, yogurt, lemon juice, and vanilla. Mix until smooth.
Fold dry ingredients into the wet mixture until just combined. Do not overmix.
Divide batter evenly into muffin cups, filling about 3/4 full.
For the topping, mix flour, sugar, and zest. Cut in cold butter until crumbly.
Sprinkle crumb topping over muffins generously.
Bake for 18–22 minutes or until a toothpick comes out clean.
Let cool 5 minutes in pan, then transfer to wire rack.
For glaze, whisk powdered sugar and lemon juice. Drizzle over cooled muffins.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert