Moist Lemon and Poppy Seed Muffins

Name: Moist Lemon and Poppy Seed Muffins
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 115 g unsalted butter (room temperature (½ cup)); 180 g caster sugar (¾ cup + 2 tbsp); 1 lemon (zested & juiced); 1 large egg; 1 tsp vanilla extract; 250 g plain flour (2 cups); 2 tsp baking powder; ½ tsp flaky sea salt (or a generous pinch of fine salt); 100 ml milk (scant ½ cup); 50 g Greek yoghurt (scant ¼ cup); 1 heaped tbsp poppy seeds; 8-12 tsp lemon curd (for filling - optional); 60 g icing sugar (½ cup); 1-1.5 tsp fresh lemon juice; ½ tsp sour cream (optional, for a thicker glaze)

This post may contain affiliate links. Please see our disclosure policy.

If there’s one bake to brighten any day, it’s a batch of freshly baked lemon and poppy seed muffins. They have a deliciously light and moist texture, with a little bit of crunch from the poppy seeds. I scoop out the top of the muffins and fill with a dollop of zesty lemon curd, plus a drizzle with a bright, tangy lemon frosting. They are so delicious!

one lemon and poppy seed muffin on baking paper.

Bright, zesty and with just the right crunch from poppy seeds, these muffins are light, fluffy and tangy. I love this recipe so much, as it has a surprise spoonful of lemon curd in the centre, and an optional drizzle of lemon glaze. They’re quick to whip up, easy to scale, and freezer-friendly – you will be making these on repeat!

Why you will love this recipe:
Ingredients:
Substitutions and Variations:
Here’s how to make easy lemon and poppy seed muffins:
Cooking Tips:
Frequently Asked Questions
Other recipes you might enjoy:
Moist Lemon and Poppy Seed Muffins Recipe

Why you will love this recipe:

They are super simple and take less than 45 minutes to make.
They are full of flavour and texture. Imagine soft, moist muffins filled with zesty lemon curd and a drizzle of tangy lemon glaze.
They are perfect any time of day – for breakfast, a coffee morning or teatime treat, or on-the-go snack.

Ingredients:

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Lemon – since we are using zest in these lemon and poppy seed muffins, I would buy unwaxed lemons for the best flavour.

Caster sugar – also known as ‘super-fine sugar’ in the US.

Plain flour – also known as ‘all-purpose flour’ in the US.

Greek yoghurt – you want the thick, full-fat variety here for the best texture in these muffins.

Substitutions and Variations:

Greek yoghurt – swap for sour cream if you prefer.

Caster sugar – swap for granulated sugar if needed in these lemon and poppy seed muffins.

Citrus – if you prefer and fancy a little twist, you could swap the lemon zest and juice for orange, grapefruit, or lime zest and juice.

Lemon curd – I often just use shop bought lemon curd but if you like, use my full lemon curd guide to make your own homemade version.

Here’s how to make easy lemon and poppy seed muffins:

Here’s a step by step guide for what you need to do, but you can find the full recipe at the bottom of the page for detailed instructions.

ONE: Preheat the oven to 180°C (160°C fan) / 350°F. In a small bowl, rub the lemon zest into the sugar with your fingertips until fragrant.

TWO: In a large bowl, beat the butter and lemon sugar together until light and fluffy.

adding eggs and vanilla to the muffin batter.

THREE: Add the egg and vanilla, then mix until smooth. Add the milk, yoghurt, and lemon juice until combined (the mixture may look a little curdled at this stage, don’t worry).

FOUR: In a separate bowl, whisk together the flour, baking powder, and salt. Fold into the batter.

FIVE: Gently fold the poppy seeds into the batter until just combined. Do not overmix. Divide the batter among the muffin cases. Bake for 20–25 minutes

scooping out the top of the lemon muffins.

SIX: If you want to fill the muffins with a dollop of lemon curd, use an apple corer or a knife to remove a small circle from the top of the muffin.

SEVEN: Fill with a ½ – 1 tsp of lemon curd and then place the small circle back on top of the muffin.

drizzling lemon and poppy seed muffins with glaze.

EIGHT: For the glaze, stir together the icing sugar and lemon juice until smooth. Add sour cream if you prefer a creamier texture. Drizzle over the cooled muffins.

Cooking Tips:

Don’t overmix: you want to mix the dry and wet ingredients together until just combined. If you overmix, your lemon muffins may be a little tough and dense.

Mixing the sugar and lemon zest: this extracts the lemon oils in the zest, which then infuses through the muffin. It makes the lemon flavour punchier in these muffins.

cross section of lemon and poppy seed muffin.

Frequently Asked Questions

Can I use Greek yoghurt instead of sour cream in these lemon poppy seed muffins?

Swap Greek yoghurt for sour cream in a 1:1 ratio if you would rather in these lemon poppy seed muffins.

Can I freeze lemon and poppy seed muffins with lemon curd inside?

Yes, but wrap tightly to avoid sogginess. Freeze muffins with no glaze, then when ready, defrost in the fridge overnight.

can i make these lemon poppy seed muffins without muffin cases?

Muffin cases are, of course, the easiest way to make muffins but if you don’t have any, you can either grease the tin well or use parchment paper.

– Cut parchment paper into squares or circles, depending on the size of your muffin tin. Each square should be large enough to fit into the muffin cups and have some overhang for easy removal after baking.
– After cutting these squares, press the parchment paper squares into the muffin tin cups, moulding them to fit the shape.
– Use your fingers to press the paper against the sides and bottom of each cup, folding and gathering the edges of the parchment as you go around.