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Lemon Poppy Seed Muffins with Almond Icing //

Lemon Poppy Seed Muffins w/ Almond Icing

  • Author: Fork in the Kitchen
  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 minutes
  • Yield: 12 muffins 1x


Lemon Poppy Seed Muffins with Almond Icing – moist muffins with light lemon flavor, bursting with poppy seeds, and drizzled with a sweet almond icing! They will brighten up your breakfast!



  • 1/4 cup butter, room temperature
  • 2/3 cup sugar
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 large lemons, zested and juiced (~2 T zest, 1/3 c. juice)
  • 3/4 cup plain greek yogurt
  • 1 1/3 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 Tablespoons poppy seeds


  • 1/4 cup + 2 Tablespoons powdered sugar
  • 3/4 teaspoon almond extract
  • 1 Tablespoon milk


  1. Pre-heat oven to 375°F. Line a 12 regular sized muffin pan.
  2. Using an electric mixer, cream together butter and sugar until light and fluffy. Add eggs 1 at a time, blending well between each addition. Mix in vanilla and almond extracts, lemon zest, lemon juice, and greek yogurt.
  3. Stir together flour, baking soda, baking powder, and salt. Stir into wet ingredients just until mixed. Stir in poppy seeds until combined.
  4. Fill muffin tins 2/3rds full. Bake for 15-17 minutes; muffin will bounce back when lightly touched.
  5. Let muffins cool slightly.
  6. To make icing, stir together powdered sugar, almond extract, and milk. If icing is too thin, add more sugar; if it is too thick, add more milk. Drizzle over muffins.

  • Category: Breakfast
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